Soondubu Jjigae
A good bowl of this stew feels like a reset button. The broth should be oily and deep red, clinging to the soft tofu as you break it apart with your spoon.
Manage the moisture
Soft tofu releases a significant amount of water as it heats; don't be tempted to add extra stock or you will dilute the intensity of the broth.
- dolsot or small heavy-bottomed pot
- chef's knife
- fine-mesh strainer
What goes in.
- 1 pack (12 oz)extra soft or silken tofu
- 1/4 cupkimchi, chopped
- 3 ozpork belly or ground pork
- 2 tbspgochugaru (Korean chili flakes)
- 1 tbspneutral oil
- 1.5 cupsanchovy or dashi stock
- 1 tspsoy sauce
- 1scallion, sliced
- 1egg
Extracting the heat
Sauté the gochugaru in oil over medium-low heat until the oil turns a deep, vibrant red. This pulls the color and spice out of the flakes without burning them.
The method.
Sear the pork
Heat the oil in your pot over medium heat. Add the pork and cook until the edges crisp and the fat renders out.
Build the base
Add the chopped kimchi and gochugaru. Stir-fry for two minutes until the kimchi softens and the oil turns red.
Simmer
Pour in the stock and soy sauce. Bring to a boil, then reduce heat and let it simmer for five minutes to develop the flavor.
Add the tofu
Gently slide large spoonfuls of the soft tofu into the broth. Do not stir; just use your spoon to nudge it slightly under the surface.
The finishing touch
Crack the egg directly into the center of the pot. Scatter the scallions over the top and remove from heat while the egg white is still opaque but the yolk is runny.
Other turns to take.
Seafood version
Replace the pork with small clams or shrimp; add them at the same time as the stock.
Vegetarian
Use kelp stock instead of anchovy stock and substitute the pork with sliced shiitake mushrooms.
When it doesn't go to plan.
If your tofu comes in a plastic tube, slice off both ends and push it out to keep the cylinder shape intact before slicing.
Place the pot directly on the table while it is still bubbling to finish cooking the egg in the residual heat.
If the broth tastes too sharp, a tiny pinch of sugar can help balance the acidity of the kimchi.
The ones that keep coming up.
Can I use firm tofu?
Firm tofu will hold its shape, but the stew will not have the signature contrast between the silken texture of the curd and the broth.
Why is my broth thin?
You likely used too much stock. The stew should be thick enough to coat the back of a spoon.
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