Soondubu Jjigae (Soft tofu stew

• Meat

  • 2 oz Beef or pork

• Produce

  • 1 tsp Garlic
  • 1 tsp Red chili pepper flakes
  • 1 Scallion

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 pinch Black pepper

• Oils & Vinegars

  • 1 tsp Sesame oil

• Prepared

  • 2 tbsp From kimchi, juice
  • 1/3 cup Kimchi

• Liquids

  • 1 cup Anchovy broth* (or other broth or water

• Other

  • 1/2 teaspoon saewujeot, 새우젓 (salted shrimp or salt
  • 1 package (11 ounces soondubu, 순두부 (extra soft/silken tofu

Found on koreanbapsang.com

Description

Ingredients

• 1 package (11 ounces) soondubu, 순두부 (extra soft/silken tofu)
• 2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
• 1/3 cup thinly sliced kimchi
• 1 scallion, finely chopped
• 1 teaspoon red chili pepper flakes (gochugaru)- add more for a spicier stew
• 1 teaspoon sesame oil (use a little more if using more gochugaru)
• 1 teaspoon minced garlic
• 1/2 teaspoon saewujeot, 새우젓 (salted shrimp) or salt
• pinch black pepper
• 1 cup anchovy broth* (or other broth or water)
• 2 to 3 tablespoons juice from kimchi
• 1 egg (optional)

Directions

• Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat. Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes. Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum. Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.