Soon dubu jjigae is Korean comfort food and can warm up the coldest night. A simple simmering of broth, kimchi, tofu and clams makes a stew with tons of flavor. Pair it up with steamed rice for a full meal.
Ingredients
- Oil — 2 tablespoons
- Garlic, minced — 2 tablespoons
- Korean pepper powder — 1 tablespoon
- Beef or chicken stock — 4 cups
- Cabbage kimchi, shredded — 1 cup
- Soy sauce — 1 tablespoon
- Silken tofu, cut into 1-inch cubes — 4 cups (2 pounds)
- Clams, chopped, with juice — 1 cup
- Scallions, chopped — 3 to 4
- Sesame oil — 1 tablespoon
Method
- Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and saute until the garlic just starts to brown.
- Add the stock, kimchi and soy sauce. Bring to a boil, lower heat and simmer 10 to 15 minutes, or until the kimchi softens.
- Gently stir in the tofu and clams with their juice. Adjust the seasoning with soy sauce and Korean pepper, and simmer for another 5 to 10 minutes.
- Sprinkle with scallions, drizzle with sesame oil and serve piping hot in bowls with a side of steamed rice.
Soon Tubu Jjigae Variations
- Add some thin sliced pork or beef along when you add the garlic and pepper powder if you like.
- Eliminate the clams and use vegetable broth if you prefer a vegetarian version.
- Add enoki, shiitake or other mushrooms to the simmering stew if you like.
- Sometimes an egg is cracked over the dish at the end and allowed to poach in the stew.
- Only Korean pepper powder is suitable for making this dish (and most Korean dishes). Other kinds just won’t have the right flavor.
