Sundubu-jjigae
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
- Drain the soft dubu in a colander and break into large pieces.
- Shred the oyster mushrooms into thin strips.
- Mix gochut-garu well with sesame oil, and then combine with the minced green onion, minced garlic, soy sauce for soup, and water to make the spicy seasoning.
- Heat a medium saucepan over medium heat and add the vegetable oil. Stir-fry the ground pork with the spicy seasoning. When the pork is cooked, pour 3½ cups of water and bring to a boil.
- When it boils, add the soft dubu and oyster mushrooms and reduce the heat to low. Simmer for 10 minutes and season to taste with salt.
- Divide the stew into 4 small individual saucepans and add the egg in each saucepan. Bring to a boil until the egg white is cooked. You could also cook the stew in a large saucepan; add the beaten eggs over the stew before serving. Ladle into the individual bowls.
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.
