Soonduboo jjigae is another favourite amongst Koreans. It is a tofu stew loaded with flavour and taste. It is a easy to make and can be made in a jiffy.
300g soft tofu
2- 3 tbsp pork mince or finely diced pork belly
2 cloves garlic (minced)
½ -1 tsp kochugaru (Korean chilli powder)
1 tbsp olive oil
1 tsp chilli oil (optional)
½-1 cup vongole (optional or substitute with peeled prawns or sliced calamari)
¼ onion (diced)
1 green onion (sliced)
½ green chilli (sliced, optional)
1 tsp Korean salted shrimp (optional)
1- 2 tsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
salt (to season)
½ - ¾ cup water
You can add 1 egg yolk to soup towards the end of cooking time, careful not to stir yolk until its set.
Soonduboo jiggae can be enjoyed with pork without the addition of seafood.
Use dookbaegi (Korean claypot) instead of saucepan for authentic Korean presentation.
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