Sundubu-jjigae
Spicy Soft Dubu Stew | 순두부찌개
Spicy Soft Dubu Stew | 순두부찌개
This spicy dish is made by boiling soft dubu (tofu), beef, seafoods and vegetables in a meat broth in a stone pot; sometimes, eggs are used. The soup may be boiled clear, or it may be spiced with gochut-garu (red chili pepper powder). Dubu is one of the most popular ingredients in Korean dishes. Although dubu has traditionally been popular in Eastern countries, it recently has become popular in the other countries, too.
1 lb (500g) soft dubu (tofu), 3½ oz (100g) ground pork, 3½ oz (100g) oyster mushrooms, 3½ cups water, 1 tablespoon vegetable oil, pinch of salt, 4 eggs
Spicy seasoning
1 tablespoon gochut-garu (red chili pepper powder), 1 tablespoon sesame oil, 1 tablespoon minced green onion, 1 teaspoon minced garlic, 1 tablespoon soy sauce for soup, 2 tablespoons water
There are many types of dubu. Sundubu (soft dubu) is made by coagulating soymilk protein without draining the water. Soft dubu is known for its characteristic soft taste. If soft dubu is unavailable, yeon-dubu (silk dubu) is recommended over firm dubu. Soft dubu wrapped in a long, tubeshaped container is readily available from Asian grocery stores.