Tuesday, August 23, 2011

Soondubu Jjigae (순두부 찌개)

Soondubu Jjigae (순두부 찌개) is a good match with soju on a cold breezy night. The spicy soup incorporated with clam broth and the silken tofu is the perfect food to go with a drink. It's sad though that Im allergic to certain kinds of shellfish, and can't enjoy this version. You can also use beef for this recipe.

Soft Tofu Stew
Soondubu Jjigae (순두부 찌개)

10 clams
3 pcs dried sea kelp
1/2 cup kimchi
1/2 cup zucchini
1 pack enoki mushroom
1/2 smalll onion
1 tsp garlic
1 tbs hot pepper powder
2 tbs oil
1 soondubu
1 tbs soy sauce
salt & pepper
1 egg

  1. Wash clams in cold water. Boil in 3 cups of water and 3 pcs of kelp.
  2. Chop up the onions and crush the garlic.
  3. Slice the zucchini.
  4. Remove the bottom part of the mushroom.
  5. Take the kelp out after boiling for 5 min. Cook the clams for another 5 min. Set aside.
  6. Preheat an earthen cooking bowl on the stove at medium.
  7. Put 2 tbs oil in a frypan. Add the red pepper powder and saute for 10 sec. Add the kimchi and onion. Saute for 2-3 min.
  8. Transfer the kimchi mixture to the earthen bowl. Add the clam broth and reserve the clam shells for later. Add the zucchini and 1 tbs soysauce and cook on high.
  9. Cut the tofu in the middle with a knife. Once it boils spoon the tofu little by little and add to the bowl. Add the mushroom. Turn down to medium as soon as it boils. Cook for 5 min.
  10. Put in the clams and green onions cook for another 5 min.
  11. Season with 1/2 tsp salt and a pinch of pepper.
  12. Crack an egg on top and turn off the heat.

Eat with rice and enjoy a drink! ^^

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