Recipe of Favorite Soondubu Jjigae (Korean Soft Tofu Stew) for 2

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The ingredients needed to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:

1. Make ready 1/2 a small onion, chopped
2. Make ready 2 cloves garlic, minced
3. Prepare 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
4. Prepare 1/2 teaspoon sugar
5. Take 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
6. Take 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
7. Get 1 Tablespoon fish sauce
8. Make ready 1 pound soft tofu
9. Prepare 1-2 eggs
10. Get 1 small green onion, chopped
11. Make ready optional: 1 chopped fresh chili
12. Take optional: 1 teaspoon saewoo jut (Korean brined microshrimp)

Today, I'm posting another soondubu jjigae (순두부 찌개), Korean soft tofu stew. Add scallion whites, garlic, and chopped kimchi. Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef.

Steps to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:

1. Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes.
2. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes.
3. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too.
4. Bring the stew up to a vigorous boil again for 2 or 3 minutes.
5. Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through.
6. Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think

Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes.

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