My husband rarely requests specific food. He’s one of the most non-picky eaters I’ve ever met. That makes my life so much easier. Can you imagine two toddlers and one picky husband ? I can safely say that I’m not a picky eater either. Never was one since I was a kid. In fact I remember how my aunts often admired what a good eater I was. I was a chubby little girl 🙂 I loved to eat and still do (surprised?).
Okay, anyhow, speaking of request, dear husband started telling me about this Korean tofu stew or known as soondubu jjigae in Korean that he had before when he was on business trip. Apparently he enjoyed it enough to be making a request. I, on the other hand, is also another Korean food junkie. I love Korean food. I took a peek at the fridge and to my delight, I have all the ingredients to whip up this Korean soft tofu with kimchi stew in no time. This is such a comfort stew, especially with this cooling down weather. Soondubu jjigae is usually served pipping hot in an earthen ware. I guess, it’s the presentation that I really gets me. Still bubbling when being brought to you and I always have soft spots for chunky and reddish looking color stew 🙂 You can make thi soondubu jjigae as spicy as you want or not spicy at all.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1 four-inch-square piece kombu - Japanese sea kelp
- 1 tablespoon cooking oil
- 1/2 pound bacon slices - diced
- 1 medium onion - peeled and diced
- 4 cloves garlic - grated
- 2 cups kimchi with juice - roughly chopped
- 4 Tbsp of gochujang - Korean soybean paste
- 1 tablespoon soy sauce
- 2 to 4 tablespoons Korean dried chili flakes
- 24 ounces soft silken tofu - cut into 4-6 equal large pieces or leave it whole
- 4 eggs
- 3 stalks spring onion - finely chopped
- Bring 4 cups of water to a boil in a . Add in the kombu and turn off the heat. Cover with lid and let stand for 5 minutes. Discard the kombu
- In another medium to large pot, add in 1 Tbsp of cooking oil. Add in the bacon and stir for about 1 minute. Add in the garlic and stir fry for another 30 seconds. Add in the chopped kimchi, gochujang, and soy sauce. Continue to stir to mix well. Add in the kombu broth you prepared earlier. Bring to a boil. Add in the tofu and the chili flakes. Bring it back to a boil. Have a taste and season with more soy sauce or chili flakes to your liking. Crack in the eggs while the broth is boiling. Turn off the heat and you can gently stir the eggs
- This dish is served pipping hot and the eggs are basically medium rare. If you prefer them cooked, leave them cooking a bit longer. Garnish with chopped spring onion and serve immediately
[bctt tweet=”#wtct shares Bathing my kids takes longer and messier than making this Korean soft tofu with kimchi stew ” via=”no”]