Soon Tubu Jjigae
(Korean spicy tofu stew)
4 to 6 servings
- 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
- 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.
- Add the beef stock, kimchee and soy sauce. Bring to a boil, lower heat and simmer 10-15 minutes, or until the kimchee softens.
- 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.
- Sprinkle with scallions, drizzle with sesame oil and serve piping hot in bowls with steamed rice.
- 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.