Spicy Korean Soft Tofu Soup:
Spicy Korean Soft Tofu Soup stew called soondubu jjigae is made using freshly curdled soft tofu known as soondubu. This Korean tofu soup may be made into a filling, delectable supper by adding eggs, vegetables, and your preferred protein.
Popular spicy Korean stew known as soondubu jjigae is created with soondubu, also known as soon tofu or silken tofu, which is a soft Korean tofu. It is frequently created as a cylindrical tube.
Soondubu jjigae, which means soft tofu stew in Korean, comes from the words soondubu, which means soft tofu, and jjigae, which means stew.
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This Korean tofu soup made with a variety of vegetables and proteins, including beef, chicken, pork, shrimp, mushrooms, onions, and zucchini.It is customary to prepare Korean tofu soup in an earthenware pot and to top it off with a freshly cracked egg just before serving.
Soondubu jjigae should remain hot and bubbling thanks to the earthenware pot’s heat, which will also help the egg cook to the right poached state.Soondubu jjigae is also referred to as spicy Korean tofu soup, Korean tofu soup, sundubu jjigae, soondooboo, spicy Korean tofu stew, soft tofu stew, and soft tofu soup.
INGREDIENTS:
▢1 package soft tofu
▢½ cup mushrooms
▢1 egg
▢1 teaspoon toasted sesame oil
▢½ teaspoon sea salt
▢⅓ teaspoon sugar to taste
▢½ cup protein of choice
▢scallions – (optional)
Soondubu soup base
▢½ cup water or stock
▢⅓ cup kimchi
▢¼ cup onions
▢2 Tablespoons Korean red pepper flakes
▢3 cloves garlic
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▢2 teaspoons vegetable oil
INSTRUCTIONS:
Make Soup Base With On Off:
- Medium high heat should used to heat a medium pot or earthenware pot (ttukbaegi). Add the garlic, kimchi, onions, and Korean red pepper flakes to the vegetable oil. If using, add your preferred protein. It takes 3 to 4 minutes to stir fry until the onions are tender and the protein almost cooked.One-third of a cup of kimchi, one-fourth of a cup of onions, two tablespoons of Korean red pepper flakes, three cloves of garlic, two teaspoons of vegetable oil, and one-half of a cup of your preferred protein—shrimp, chicken, beef, or pork—are all you need.
Include Stock and Soondubu:
- Add the tofu, then gradually separate it. Following that, add the stock and bring to a boil. According to how salty and fermented your kimchi is, taste it and season with salt and sugar. Sugar will make sour kimchi taste better.
- 1 package of soft tofu,.2 teaspoons of sea salt,.2 cups of water or stock, and.3 teaspoons of sugar
- Add the mushrooms and crack the egg on top after the water is boiling. Add green onions as a garnish and drizzle with sesame oil to complete. Enjoy!
- 1/2 cup mushrooms, 1 egg, and 1 teaspoon of toasted sesame oil
FOOD NOTES:
- A variety of names for soft tofu include soondubu, exceptionally soft tofu, silky tofu, and sundubu. You may find it in Asian or Korean grocery stores next to the conventional tofu in the refrigerator area. It could come in a rectangular box or a tube-shaped tube of packaging.
- Use any flavor of stock you like, such as beef, chicken, or vegetable; however, anchovy stock more frequently used. Boil 2 cups of water while adding this package of anchovy seasoning to create anchovy stock. Another excellent choice is Dashi.
- Earthenware pot: Soondubu traditionally prepared in an earthenware pot that retains heat and served while it is still boiling. 20 fluid ounces, or 212 cups, is how much I used.
