Soondubu Jjigae (Soft Tofu Stew)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour 5 cups of water into a pot and add 12 dried anchovies(heads and tails only).
  • Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
  • Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
  • Set aside the stock and take out the mushrooms and chop them into small pieces.
  • Heat your earthen ware (or ceramic pot, or regular pot) on the stove and put 2 tsp of olive oil.
  • Chop 100 grams of beef and put it into the pot and stir it.
  • Add the chopped shiitake mushroom and stir it.
  • Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
  • *tip: 2 tbs—mild,3 tbs—medium,4 tbs—hot,5 tbs (1/4 cup)—suicidal hot !
  • Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew!
  • Add 2 tbs of fish sauce.
  • Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
  • When it boils, add 2 chopped green onions.
  • Crack eggs and drizzle some sesame oil before serving.
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