Real African Dishes: [MC-AllEthnic-Recipes] Spicy Korean Soft Tofu Stew

Wednesday, January 16, 2013

[MC-AllEthnic-Recipes] Spicy Korean Soft Tofu Stew - Soondubu jjigae

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Spicy Korean Soft Tofu Stew - Soondubuchigae

3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
1/2 Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)
2 cups anchovy stock, beef stock, or water
3 cups soft tofu
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
Eggs (optional)

Many Korean people like their soondubu with pork and kimchi, and I do admit
that it's a delicious combination. But most of the time I crave it with
clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the
version in the photograph, and added enoki mushrooms at the end. In
restaurants, soondubuchigae is served in traditional earthenware bowls while
bubbling hot. Raw egg is added to the stew and folded into the contents to
cook from the heat within the bowl. Like many Korean stews, soondubuchigae
can be adjusted for very different spice levels and flavor preferences.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Preparation:
In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil
for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot. Bring to a
simmer.
Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until
they shrink, or until the shells open (if using unshucked). Add scallions
and take off heat.
Serves 4.

This tofu stew can be made completely mild to very spicy. I've listed a
medium amount in this recipe, about what I would consider to be the standard
spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean
restaurants (for the color of the stew, not the people who eat it).
Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if
you can't find the really soft stuff. Just slice it into small cubes and
cook as directed.