International Recipes and Cooking Around the World

Soon Tubu Jjigae

Soon Tubu Jjigae Recipe (Korean spicy tofu stew)

(Korean spicy tofu stew)

5
Average: 4.6 (18 votes)

Soon tubu 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.

4 to 6 servings

Ingredients

  • 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-inch cubes -- 4 cups (2 pounds)
  • Clams, chopped, with juice -- 1 cup
  • Scallions, chopped -- 3 to 4
  • Sesame oil -- 1 tablespoon

Method

  1. Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and sauté until the 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, or until the kimchee softens.
  3. Gently stir in the tofu and clams with their juice. Adjust the seasoning with soy sauce and Korean pepper, and simmer for another 5-10 minutes.
  4. Sprinkle with scallions, drizzle with sesame oil and 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.
  • Only Korean pepper powder is suitable for making this dish (and most Korean dishes). Other kinds just won't have the correct flavor.

Comments

They sell the powder to make these now at the asian restaurants. Though I'm pretty sure that yours will probably taste way better since it's all homemade.. lol Check it out on my blog DIY Korean Tofu

I LOVE this recipe! I add small twists to it by adding oyster mushrooms to the pot at the same time with the tofu. I also add shrimp about two minutes before i turn off the stove to not overcook them. Also, IMO, the tofu should be silken tofu, which is much softer than soft tofu.