Ah, the season of hot soups and stews is finally upon us. I crave hot soups even on hot summer days, so can you imagine what happens when it's actually (not-even-quite-yet) cold outside? A great reason to start simmering away the goodies of Korean soups and stews.
Soft tofu stew (sundubu jjigae / soondooboo jjigae) has to be one of the most popular Korean stews out there. It's so soft and warm that you feel like your body will melt away with each spoonful, but there is that peppery kick that will keep you awake until you're done with the whole pot.
Seafood seems to be the most popular kind of sundubu jjigae, but if you just happen to crave this at home, that warmth of soft tofu (순두부 - sun du bu) and that hearty, peppery kick of the broth, here is an easy version of sundubu jjigae. Sundubu, seasoning mix and water are at the basis of this stew, and if you crack an egg on top, you'll really feel like you've achived a sundubu jjigae.
If you want to add more flavor and make it a proper sundubu jjigae, pick and choose your battle. Enhance the broth with dried kelp, dried anchovies and/or dried shrimp, all of which are common quick stock ingredients in Korean soups and stews. Add some zucchini slices, and a package of sundubu is now enough for 2 servings. If you're really up for the all-out seafood sundubu jjigae, add in cleaned shellfish such as shrimp, clams and squid at the end and boil for another couple of minutes. They cook very quickly and add more oceany depth to your sundubu jjigae.
I've certainly done the easy version of sundubu jjigae and a packet of soft tofu was barely enough for myself. Even at the most basic preparation of the stew, the seasoning with pepper flakes, garlic and fish sauce is what makes it sundubu jjigae, so don't skimp on it.
Below is a simple version of sundubu jjigae, full of flavors and soft warmth you recognize. It's still easy to make with only a handful of ingredients, but a step up from the barebone version.
Yields: 2 Main Servings
INGREDIENTS:
Seasoning
1 1/2 T Red pepper flakes (고추가루 - go chu ga ru)
2 t Fish sauce
1 t Soy sauce
1 t Garlic, peeled and grated (about 2-3 cloves)
Main Ingredients
1 C Water
2 pieces Dried kelp, about the size of two fingers
1/2 C Zucchini, quartered and cut to slices (about 1/2 of a zucchini)
1 package Soft tofu (순두부 - sun du bu), cut to 4-5 big chunks
1 Egg
1 stock Scallion, trimmed and cut to thin slices
Optional
1 Jalapeno pepper for extra heat, thinly sliced
1-2 ts toasted sesame oil to finish off
a sprinkle of toasted sesame seeds for garnish
DIRECTIONS:
1. Mix the seasoning ingredients - red pepper flakes, fish sauce, soy sauce and grated garlic - and set aside.
2. Bring up water and kelp to a boil. Add the seasoning mix and zucchini to the pot and bring up to a boil.
3. Reduce heat to medium-low. Add soft tofu carefully in the pot. Simmer until zucchini is soft, about 10 minutes. Be careful not to agitate the pot which will break the tofu into crumbles.
4. Crack an egg into the middle of the pot. (People usually associate only an egg yolk in the middle of sundubu jjigae (thus the picture above). For your dinner at home, I don't believe it's that critical. Feel free to crack in a whole egg.)
5. Sprinkle scallion and pepper slices on top. Let it simmer until the egg yolk is cooked to your preference (are you okay with almost raw or at least half-way through?). Remove from heat.
6. If using, drizzle sesame oil and sprinkle toasted sesame seeds on top before serving.
Enjoy!
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KOREAN WORDS
액젓 (aek jeot) fish sauce
해물 (hae mool/ hae mul) seafood
