How To Make Korean Soft Tofu Stew!
Korean Soft Tofu Stew (aka Sundubu Jigae) is an absolutely delicious stew! You won't believe how easy and quick it is to make this awesome comfort food!
- 15 large dried anchovies heads and guts removed
- 4 cups water
- ¼ cup pork sausage cut into small pieces; can sub pork belly
- 16 oz soft tofu you can sub 1 tube of soon tofu
- ½ onion (large) cut into bite sized pieces
- 1 tablespoon garlic minced
- 1 tablespoon sesame oil
- 2 tablespoon gochugaru (Korean red pepper flakes/powder) you can vary the amount according to how spicy you like it!
- 2 tablespoon gochujang (Korean red pepper paste) you can vary the amount according to how spicy you like it!
- ¼ cup dried Shiitake mushrooms rehydrate these before adding to the jigae (add hot water to them and let sit for a few minutes to rehydrate)
- 1 green onion sliced for garnish
- 1 ts soy sauce
- 1 ts sugar
- 1 tablespoon fish sauce
- 2 eggs 1 for each person
Prepare your anchovies by removing the heads and the guts (black parts). Add the prepared anchovies to your anchovy strainer or a mesh bag. Add to the 4 cups of water in a large saucepan, bring to the boil then turn down to a simmer and simmer for 30 minutes. When finished simmering, remove the strainer/bag from the broth. If you have cheesecloth, it's very nice to strain any stray bits out so you have a clear broth. You can also take these out with a spoon.
PLEASE NOTE: This will be enough for 2 large servings or 3 servings.
If the stew is completely hot and bubbling in your dolsot, you can add the egg and let it sit until the heat of the dish cooks it a bit.
If you have a regular bowl you are using, please break up the egg and stir it into your hot jigae...this will cook the egg.
Serve with rice and some delicious Korean banchan!