Sundubu jjigae (Soft tofu stew)

Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay

순두부찌개
A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts.

Servings: 4

Ingredients

2

package

sundubu (soft tofu)*

12

each

small clams (littleneck)

8

ounces

pork (or beef)

marinade

1/2

cup

kimchi

2

each

Hot red chili peppers

4

each

hot green chili peppers

4

each

green onions

2

tablespoon

Korean ground chili pepper)

1

tablespoon

vegetable oil,

5

cups

water

Marinade for Pork

3

each

cloves garlic,

1

teaspoon

ginger juice

1 1/2

teaspoon

soy sauce,

1

teaspoon

sesame oil

Ginger Juice

1/2

ounce

ginger

1

tablespoon

water

Garnish:

2

each

eggs

* Very soft or creamy tofu, sold in a plastic tube

 

Product
Visual
Where to Buy

Koolatron LBS-01 Black 12 Volt Lunch Box Stove

Komax Lunchmate Bento Lunch Box Kit

Original BentoHeaven Bento Box Bundle with FREE Lunch Bag

SAYGOGO 676422221257 Korean Simple Bento Box

Bento Lunch Box - 3 Tier Wheat Straw Box Containers

Sushi Japanese Bento Box Lunch Box For Kids Adults

Procedure

Preparation:

Clams:

Scrub clam shells with a soft brush under cold running water.

Soak in lightly salted cold water for 1/2 hour.

Ginger Juice

Pulp peeled ginger in a blender or in a mortor with pestle.

Add water and mix well.

Let stand at room temperature for twenty minutes.

Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.

Mix Marinade:

Fine chop (mince) the garlic.

Combine all ingredients in a bowl, mix well, and let stand about 15 minutes.

Pork:

Slice the pork into strips.

Mix with marinade and let stand 30 minutes.

Kimchi:

Cut kimchi into roughly 1/2 inch by 1 1/2 inch strips.

Peppers:

Remove stems and slice on a diagonal

Green Onion:

Trim root and remove any discolored leaves.

Slice onion into 1 1/2 inch lengths.

Eggs:

Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.

Cook:

Heat oil in a pot over medium high heat.

Add pork and saute until lightly browned (one to two minutes).

Add ground chili pepper and cook another two minutes, stirring continuously.

Add kimchi and cook another two minutes, stirring continuously.

Add water and bring to a boil.

Spoon in the soondubu, reduce heat to a simmer, and cook for three minutes.

Add peppers, green onion, and clams, and cook until clam shells open.

Add sesame oil and cook for about 30 seconds more.

Spoon into serving bowls, dress with egg garnish, and serve with steamed white rice and banchan.