Soondooboo Jjigae

Soondooboo Jjigae Recipe - Korean and Thai Fusion

Region / culture: Korea, Thailand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Soondooboo Jjigae is a popular Korean stew made with soft tofu and a variety of other ingredients such as meat, seafood, and vegetables. This dish is known for its spicy and savory flavors, making it a comforting and satisfying meal.

History

Soondooboo Jjigae has been a staple in Korean cuisine for many years. It is believed to have originated in the Joseon Dynasty, where it was commonly eaten as a nutritious and filling meal. The dish has since evolved and become a beloved comfort food in Korean households.

Ingredients

1 pack of soon doo boo (soft tofu)
8 small clams, cleaned
4 oz (113 g) of pork (or beef), sliced
0.25 cup of roughly chopped kimchi
1 red hot chili, sliced
2 green hot chilies, sliced
2 green onions, sliced
1 egg yolk
1 tbsp of go choogaroo (Korean chili powder)
1 tbsp of vegetable oil
1 tsp of minced garlic
0.5 tsp of ginger juice
1 tsp of soy sauce
0.5 tsp of sesame oil
1 tsp of sae woo jeot (salted shrimp)
3 cups of water

How to prepare

Marinate the pork with ginger juice, soy sauce, sesame oil, and minced garlic.
In a pot, add vegetable oil and sauté the pork.
Add go choo ga roo (Korean chili powder) and continue stirring.
Add water and kimchi, and bring to a boil.
Scoop in soon doo boo with a spoon.
Reduce the heat and add sae woo jeot (salted shrimp).
Add chilies, green onions, and clams.
Cook for a minute or so.
Finish with an egg yolk in the center and a dash of sesame oil.
Serve with rice.

Variations

Add seafood such as shrimp or squid for a seafood twist on this traditional stew.
Use pork belly or chicken instead of beef for a different flavor profile.
Include mushrooms, zucchini, or spinach for added vegetables in the stew.

Cooking Tips & Tricks

Make sure to use soft tofu for this recipe, as it has a creamy texture that adds richness to the stew.

- Marinating the meat in ginger juice, soy sauce, and sesame oil helps to infuse it with flavor before adding it to the stew.

- Be careful not to overcook the tofu, as it can become mushy. Add it towards the end of the cooking process to keep it firm.

- Adjust the spiciness of the stew by adding more or less Korean chili powder and chilies to suit your taste preferences.

Serving Suggestions

Serve Soondooboo Jjigae hot with a side of steamed rice and banchan (Korean side dishes) for a complete meal. Garnish with additional sliced green onions and chilies for added flavor and color.

Cooking Techniques

Sauté the meat before adding it to the stew to enhance its flavor.

- Bring the stew to a gentle boil before adding the tofu to prevent it from breaking apart.

- Cook the stew over low heat to allow the flavors to meld together.

Ingredient Substitutions

Substitute go choo ga roo (Korean chili powder) with regular chili powder or red pepper flakes.

- Use vegetable broth instead of water for a richer flavor in the stew.

- Replace clams with mussels or scallops for a different seafood option.

Make Ahead Tips

Prepare the marinated meat and chopped vegetables ahead of time to save time when cooking the stew. Store them in the refrigerator until ready to use.

Presentation Ideas

Serve Soondooboo Jjigae in individual bowls garnished with a sprinkle of Korean chili powder and a drizzle of sesame oil. Add a side of kimchi and pickled radishes for a traditional Korean presentation.

Pairing Recommendations

Pair Soondooboo Jjigae with a side of steamed rice, kimchi, and a refreshing cucumber salad for a well-rounded Korean meal. Enjoy with a cold glass of Korean rice wine or barley tea.

Storage and Reheating Instructions

Store any leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat in a pot over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 10% of daily value per serving

- Iron: 8% of daily value per serving

Alergens

Contains shellfish (clams) and soy (soy sauce)

Summary

Soondooboo Jjigae is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a balanced meal that provides a good source of carbohydrates, fats, and proteins.

Summary

Soondooboo Jjigae is a flavorful and comforting Korean stew that is perfect for a satisfying meal. With its spicy and savory flavors, this dish is sure to warm you up on a cold day. Enjoy this traditional Korean dish with your family and friends for a delicious and nutritious dining experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Soondooboo Jjigae. It was many years ago, during a trip to South Korea, where I had the pleasure of immersing myself in the vibrant and diverse culinary world of this beautiful country.

I had always been a lover of spicy and comforting soups, so when I first tasted Soondooboo Jjigae, I knew I had to learn how to make it myself. The rich and savory broth, the silky tofu, and the fiery kick of the gochugaru (Korean chili powder) all came together in perfect harmony in this dish.

During my time in South Korea, I had the opportunity to visit local markets, attend cooking classes, and even learn from some incredible home cooks. It was during one such visit to a small, bustling market in Seoul that I stumbled upon a tiny little stall selling homemade kimchi and other Korean pantry staples.

The owner of the stall, a kind and elderly woman, noticed my interest in her products and struck up a conversation with me. As we chatted, she mentioned that she also made a mean Soondooboo Jjigae and offered to teach me her family recipe.

I jumped at the chance and spent the next few hours in her cozy kitchen, watching and learning as she prepared the soup from scratch. She showed me how to make the flavorful anchovy broth, how to achieve the perfect custardy texture for the tofu, and how to balance the flavors with just the right amount of spice.

I took copious notes and asked a million questions, determined to master this delicious dish. By the time I left her kitchen, I had a newfound appreciation for the art of Korean cooking and a deep love for Soondooboo Jjigae.

Back home, I wasted no time in recreating the recipe in my own kitchen. I sourced all the necessary ingredients, from the dried anchovies to the Korean chili paste, and set to work. As I stirred the fragrant broth and added the silky cubes of tofu, I felt a sense of pride and accomplishment.

When I finally sat down to taste my creation, I was transported back to that tiny kitchen in Seoul. The flavors were spot on, the heat was just right, and the nostalgia of my time in South Korea washed over me.

Since then, Soondooboo Jjigae has become a staple in my family's meal rotation. I make it often for my grandchildren, who have inherited my love for spicy and comforting soups. They always ask for seconds, just like I did when I first tasted this dish all those years ago.

I am grateful to that kind woman in the market stall who shared her family recipe with me. She opened my eyes to the wonders of Korean cuisine and sparked a passion in me that continues to this day. Soondooboo Jjigae will always hold a special place in my heart, a reminder of the joy of discovery and the power of food to connect us across cultures and generations.