Soft Tofu Stew (sundubu-jjigae: 순두부찌개) w/ Seafood & Pork RESTAURANT-STYLE Soondubu-Jjigae + Mukbang
Updated: Mar 19, 2020
SoonDuBu Jjigae (a.k.a. Silken Soft Tofu Stew: 순두부찌개) is an iconic stew that is a staple go-to-stew for Koreans. SoonDuBu Jjigae is known for its spicy and clean tasting broth bubbling in extra soft, velvety, lighter-than-jello texture tofu that just dissipates and melts away in your mouth in seconds. It is one of Korea's national stews that is known for its soul-satisfying and hits-the-spot comforts foods. And many non-Koreans, too, have fallen in love with the soul-satisfying taste of SoonDuBu Jjigae, making it one of the most popular Korean stews.
I am so excited to share this SoonDuBu Jjigae recipe with you because it is not your ordinary SoonDuBu Jjigae recipe. I'm sharing with you how restaurants make SoonDuBu Jjigae. Yup, I learned all the pro tips and tricks from on my aunt's SoonDuBu Jjigae restaurant in Korea. And, surprisingly, it is pretty simple and completely doable!
Now, if you have not tried SoonDuBu Jjigae before, please Google your nearest Korean Tofu (SoonDuBu) Specialty restaurant and try it. It really is a MUST eat, especially if you are a fan of Korean cuisine and/or tofu.
Below You'll Find:
- List Of Other Suggested Video Recipes Mentioned In Today's Spicy Korean Seasoning Sauce Recipe
- Ingredient List
- Online Product Links For Ingredients & Suggested Kitchen Gadgets
- Recipe Instruction
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How To FERMENT, PRESERVE & PROPERLY STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치)
🌶NEW🌶 Kimchi Stew (Kimchi-jjigae: 김치찌개) PORK Kimchi Stew Recipe & Mukbang 돼지고기 김치찌개 레시피 먹방 キムチチゲ 泡菜燉
INGREDIENTS
(Serving Size: 2 Adults)
4 Cups Anchovy & Sea Kelp Broth
4 Cups Extra Soft Tofu OR 2 tubular packages of silken tofu (substitution option: semi-firm or firm tofu, hand torn/mashed)
3 Tbsp Korean Red Pepper Flakes Seasoning Paste/Sauce 고춧가루 양념장- Video recipe is listed above (adjust the amount according to your spicy preference)
1/2 Tbsp Anchovy Dashida 멸치 다시다 (Korean anchovy bouillon powder)
3 to 4 Shrimp with head and shell on
4 to 6 Clams in shell
1/4 lb. Pork OR Pork Bulgogi (cut into small sizes)
Approximately 2 to 3 Tbsp Each: Cut into small sizes and thinly sliced onion, carrot, zucchini, Korean radish (substitution option: Red Radish with red layer removed), and minced garlic
For Seasoning: Kosher Salt, Freshly Ground Black Pepper, and Garlic Powder
For Garnishing: 2 Tbsp Minced green onions/scallions
For Anchovy & Sea Kelp Broth
4 Cups Water
4 to 6 Dried Korean Anchovy 말린 멸치 (must be 1/5" or longer in length)
1 Dried Sea Kelp 다시마 - Small sheet/size of your hand
2 Tbsp Mirin 미림 (Korean/Japanese Rice Cooking Wine)
1 1/3" Thick slice Korean radish (substitution option: 1 Red radish with red layer removed)
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
CLICK HERE https://amzn.to/2NPMA6u
JDW Products Traditional Premium Korean Dolsot Earthenware Bowl w/Lid
CLICK HERE: https://amzn.to/2S7yHUK
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Le Creuset Signature Enameled Cast-Iron 2-Quart Round French (Dutch) Oven, Flame
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Staub Cast Iron 2.75-qt Round Cocotte - Cherry
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ROM AMERICA Korean Large Size Dried Anchovies 12 oz Dasi Anchovy for Soup Stock, 다시멸치
CLICK HERE: https://amzn.to/2O8yZfy
Dried Mix Seafood and Anchovy Dashi Pack
CLICK HERE: https://amzn.to/2CsCBTE
CLICK HERE: https://amzn.to/2OCkn7D
Chung Jung one Dried Seaweed Kelp (Dashima) 5.2oz
CLICK HERE https://amzn.to/2IEQa2l
Cj Anchovy Dashida (Fish Stock)
CLICK HERE: https://amzn.to/2Pepgky
CLICK HERE: https://amzn.to/2IFhXzV
Kikkoman Manjo Aji Mirin, 17 fl oz
CLICK HERE: https://amzn.to/2w97Jme
Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt
CLICK HERE: https://amzn.to/2MvqSoB
Simply Organic Ground Garlic | Certified Organic
CLICK HERE: https://amzn.to/2REmd6S
Spicy World Peppercorn (Whole)-Black Tellicherry
CLICK HERE: https://amzn.to/2Qz9aSK
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
CLICK HERE: https://amzn.to/2McIeGE
Wusthof Classic 8-Inch Chef's Knife
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Wüsthof Twelve Piece Block Set
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Wusthof Classic 7-piece Slim Knife Block Set
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John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
CLICK HERE: https://amzn.to/2UpAYvH
RECIPE INSTRUCTION
Anchovy & Sea Kelp Broth
Gently open the center cavity of the dried anchovy and remove the black part which is the dried up intestines of the fish. DO NOT REMOVE the head or any other parts of the dried anchovy. FYI - The dead of the anchovy has so much flavor. In general, Korean dried anchovies for making broth are delicacies. The small dried anchovies (less than 1" long) are used for pan frying to make side dishes (called BanChan). Some of these higher-end dried anchovies can be over 2" long, which are considered gourmet, hence expensive. Any unused dried anchovies should be double-bagged in freezer bags and stored in the freezer. OR you can store them in a cool dry place in your kitchen.
It is ideal if you can use Korean earthenware pot (뚝배기) to make SoonDuBu Jjigae so that you can keep the stew bubbling at tableside. Alternatively, you can use a cast-iron pot if you don't have a Korean earthenware pot.
Using your pot of choice, bring 4.5 cups of water to boil. (FYI - Approximately, 1/2 cup of water will be reduced during the broth making process). Once the water is boiling, add the dried anchovies. Cover with the lid on and the stove heat remaining at high, boil the dried anchovies for five minutes. Then five minutes later, remove the anchovies and discard. (Now, you can eat these cooked dried anchovies with some GoChuJang/Korean Red Pepper Paste and Korean rice! Really yummy combination and super high in protein and calcium from the anchovies.) Flash boiling the dried anchovies for five minutes will yield you with the flavorful essence taste of the dried anchovies. If you cook the dried anchovies for a longer period, you risk the chance of over-cooking them and add that funky fish smell and taste to your broth. Ideally, you want your anchovy broth to taste clean and mild with the essence of that slight anchovy taste.
Season the clams and shrimp with 2 pinches each of Kosher salt and garlic powder, and some freshly ground black pepper. Mix well with your hands and set aside.
Season the pork with 2 to 3 pinches each of Kosher salt and garlic powder, and some freshly ground black pepper. Mix well with your hands and set aside.
Once you remove the blanched anchovies from the pot, add the rest of the broth ingredients. Turn down your stove heat to medium/low and with the lid on, cook for 15 minutes. Then remove all the ingredients from the broth. (Again, you can eat these ingredients with GoChuJang/Korean Red Pepper Paste and Korean rice. Really yummy combination!)
Now, add the GoChuGaRu/Korean Red Pepper Flakes Seasoning Paste/Sauce (고춧가루 양념장) to the broth and turn the stove heat to high. As mentioned in the video recipe, you can adjust the amount of this GoChuGaRu Seasoning Paste/Sauce to personalize the level of spiciness that suits your spicy-level preference. Three Tbsp of GoChuGaRu Seasoning Paste/Sauce will yield you a "Standard/Medium Level" of spiciness. (I know, standard/medium level of spiciness is all relative, but this is how you would order for "regular" spiciness at a Korean SoonDuBu Specialty restaurant.) Add the silken tofu and gently break them. If you are using semi-firm or firm tofu, gently break them up using your hands before adding to the pot. Add the rest of the vegetables (except the zucchini), clams and shrimp. With the stove heat remaining at high, no lid on, cook for 5 minutes. Then add the zucchini and the Anchovy Dashida (Korean anchovy bouillon powder) and mix well for 30 seconds. Turn down the stove heat to low while seasoning to taste.
Now it is time to taste! Taste it and see if it is to your liking in terms of its spiciness and saltiness. Add more salt and/or GoChuGaRu Seasoning Paste/Sauce (고춧가루 양념장) according to your personal taste preference. Garnish with minced green onions/scallions.
Now, if you want, you can add one raw egg to the stew, right before you eat it. (I personally don't like to because I prefer the clean taste of the broth as it is.) Once you add the raw egg, you can either gently cover it with the bubbling broth so the egg cooks in whole OR using chopsticks, immediately break up the egg and mix it well into the bubbling broth. Doing this creates a slurry/gravy consistency to the stew broth.
Bon Appétit...😋
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