Sundubu Chigae

Sundubu Chigae Recipe | Traditional Korean Stew with Soft Tofu and Seafood

Region / culture: Korea | Servings: 4

Introduction

Sundubu Chigae is a popular Korean stew made with soft tofu and a variety of other ingredients. It is known for its spicy and savory flavors, making it a comforting and satisfying dish.

History

Sundubu Chigae has been a staple in Korean cuisine for many years. It is believed to have originated in the Joseon Dynasty, where it was a popular dish among the common people. The stew has evolved over time, with different regions and families adding their own unique twists to the recipe.

Ingredients

30 g of anchovies
1 piece of kelp
200 g of clams
100 g of pork
200 g of kimchi
2 tbsp of chili powder
30 g of scallions
800 g of soft tofu
Half of a chopped onion
1 tbsp of minced garlic
1 tbsp of oil
red pepper powder, to taste
salt, to taste
pepper, to taste
1 egg

How to prepare

Fill a stone pot with water and bring it to a boil with anchovies and kelp.
Add clean clams and cook until they are done.
Remove clams and strain the liquid, keeping it aside.
Dice the pork and cut the kimchi into small pieces.
Trim the green onions and cut them into 5-6 cm lengths.
Put kimchi, pork, red pepper powder, and oil into the empty pot and cook over low heat until the pork is cooked.
Add the reserved clam water and bring it to a boil.
Add tofu, clams, and chopped onion to the pot.
Now add garlic and green onion, and let it boil again.
Season with salt and pepper.
Finally, crack a raw egg into the pot and serve hot.

Variations

Add seafood such as shrimp or squid for a different flavor.
Use beef or chicken instead of pork for a different protein source.
Add mushrooms or other vegetables for added texture and flavor.

Cooking Tips & Tricks

Use soft tofu for the best texture in the stew.

- Adjust the amount of chili powder and red pepper powder to suit your spice preference.

- Be sure to cook the pork thoroughly before adding the other ingredients.

- Crack the egg into the stew just before serving for a delicious finishing touch.

Serving Suggestions

Sundubu Chigae is best enjoyed with a bowl of steamed rice and some banchan (side dishes) such as kimchi and pickled vegetables.

Cooking Techniques

The key to making a delicious Sundubu Chigae is to cook the ingredients in the right order and to season the stew well. Be sure to follow the recipe instructions closely for the best results.

Ingredient Substitutions

If you are unable to find clams, you can use shrimp or mussels instead. You can also omit the pork for a vegetarian version of the stew.

Make Ahead Tips

Sundubu Chigae is best enjoyed fresh, but you can prepare the ingredients ahead of time and assemble the stew just before serving.

Presentation Ideas

Serve Sundubu Chigae in individual bowls with a garnish of chopped green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Sundubu Chigae pairs well with a light and refreshing side salad or some steamed vegetables. A cold glass of Korean rice wine (makgeolli) is also a great accompaniment.

Storage and Reheating Instructions

Store any leftover Sundubu Chigae in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Sundubu Chigae contains around 250 calories.

Carbohydrates

Sundubu Chigae is a relatively low-carb dish, with most of the carbohydrates coming from the tofu and kimchi. Each serving contains approximately 15 grams of carbohydrates.

Fats

The pork and oil in Sundubu Chigae contribute to the fat content of the dish. Each serving contains around 10 grams of fat.

Proteins

Clams and pork are the main sources of protein in Sundubu Chigae. Each serving contains approximately 20 grams of protein.

Vitamins and minerals

Sundubu Chigae is a good source of vitamins and minerals, particularly vitamin A, vitamin C, iron, and calcium. The kimchi also adds probiotics to the dish.

Alergens

This recipe contains shellfish (clams) and eggs, which may be allergens for some individuals.

Summary

Sundubu Chigae is a nutritious and balanced dish, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sundubu Chigae is a delicious and nutritious Korean stew that is perfect for a comforting meal. With its spicy flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sundubu Chigae. It was a cold winter day and I was visiting my friend, Mrs. Kim, who had recently moved to the United States from South Korea. Mrs. Kim was known for her delicious cooking, and she had invited me over for lunch.

As soon as I entered her cozy kitchen, I was enveloped in the warm aroma of spices and herbs. Mrs. Kim was bustling about, chopping vegetables and stirring pots on the stove. She greeted me with a bright smile and handed me a cup of hot tea.

"Today, I am making Sundubu Chigae," she said, her eyes twinkling with excitement. "It is a traditional Korean tofu stew that is perfect for cold days like today. Would you like to help me make it?"

I eagerly agreed, curious to learn about this new dish. Mrs. Kim guided me through the steps, explaining each ingredient and its significance in Korean cuisine. She showed me how to prepare the soft tofu, the spicy gochugaru (Korean chili flakes), and the savory anchovy broth.

As we worked together, Mrs. Kim shared stories of her childhood in South Korea and how her mother used to make Sundubu Chigae for the family during the winter months. She spoke of the importance of using fresh, quality ingredients and the art of balancing flavors in Korean cooking.

I listened intently, absorbing every detail and technique that Mrs. Kim revealed. I was captivated by her passion for food and her dedication to preserving her cultural heritage through cooking.

After hours of simmering and stirring, the Sundubu Chigae was finally ready. Mrs. Kim ladled the steaming stew into bowls and garnished it with green onions and a sprinkle of sesame seeds. The rich aroma filled the room, making my mouth water with anticipation.

We sat down at the dining table and Mrs. Kim handed me a spoon. "Enjoy," she said with a smile.

I took my first bite of the Sundubu Chigae and was immediately transported to a world of bold flavors and comforting textures. The soft tofu melted in my mouth, while the spicy broth warmed me from the inside out. It was a culinary revelation, unlike anything I had ever tasted before.

I looked at Mrs. Kim with wide eyes, unable to hide my delight. "This is incredible," I exclaimed. "Thank you for sharing this recipe with me."

Mrs. Kim chuckled and patted my hand affectionately. "It is my pleasure, my dear. Food is meant to be shared and enjoyed with loved ones. I am happy to pass on these recipes to you so that they may live on for generations to come."

As I finished my bowl of Sundubu Chigae, I felt a deep sense of gratitude for Mrs. Kim and all the culinary knowledge she had imparted to me. I knew that this recipe would become a cherished part of my own cooking repertoire, a link to a culture and a tradition that I held dear to my heart.

And so, with Mrs. Kim's guidance and inspiration, I continued to explore the world of Korean cuisine, learning new recipes and techniques along the way. But no matter how many dishes I mastered, the memory of that first taste of Sundubu Chigae would always hold a special place in my heart, a reminder of the magic that can happen when food brings people together.