Korea | Soups & Stews | Kimchee | Tofu | Winter

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Soon Tubu Jjigae Recipe

Soon Tubu Jjigae

(Korean spicy tofu stew)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 2 tablespoons
Garlic minced 2 tablespoons
Korean pepper powder 1 tablespoon
 
Beef stock 4 cups
Cabbage kimchi shredded 1 cup
Soy sauce 1 tablespoon
Soft tofu cut into 1" cubes 4 cups (2 pounds)
Clams chopped, with juice 1 cup
 
Scallions chopped 3-4
Sesame oil 1 tablespoon

METHOD

Basic Steps:  Sauté → Simmer → Garnish
  1. Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and saute until garlic just starts to brown.
  2. Add the beef stock, kimchee and soy sauce. Bring to a boil, lower heat and simmer 10-15 minutes until the kimchee softens.
  3. Gently stir in the tofu and clams with their juice. Adjust seasoning with soy sauce and Korean pepper. Simmer another 5-10 minutes.
  4. Sprinkle with scallions and drizzle with sesame oil. Serve piping hot in bowls with steamed rice.

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.
  • Sometimes an egg is cracked over the dish at the end and allowed to poach in the stew.

NOTES

  • Soon tubu jjigae is popular Korean comfort food and can warm up the coldest night.
  • Only Korean pepper powder is suitable for making this dish (and most Korean dishes). Other kinds just won't have the correct flavor.