Soondubu Jjigae is a hot and spicy stew which is very popular Korea, made from silken tofu (uncurled) along with seafood like prawns and mussels its the perfect dish if you want to warm up.
What makes Soondubu stand out is the silky tofu, which just melts and slides into your mouth leaving a delicious flavour, and the unique texture is something worth trying if you get the chance.
I have used the following ingredients:
450ml of water
2 piece of Kombu
1 tablespoon of chicken stock (little bit more if no seaweed)
250g of Silken tofu
1/2 medium onion
2 cloves of garlic
1/2 Courgette (zucchini)
3 tablespoons of Kimchi (optional)
Some prawns/mussels etc (optional)
1 Tablespoon of Red Pepper powder
1 Tablespoon of Soy sauce
This dish is relatively easy to make, and doesn't take to long. Begin by putting about 450ml of water in a saucepan, add to this a couple of pieces of seaweed and some chicken stock.
Bring this to boil, whilst this is happening slice the onion, mushroom and courgette. Once boiling add these to the saucepan, crush a couple of cloves of garlic and pop them in as well with some kimchi if you have some.
Allow this to boil for a few minutes so that the vegetables have softened, At this time add a tablespoon of red pepper powder (a bit more if you haven't added kimchi) and a tablespoon of soy sauce, mix well so that the sauce is well spread.
Once cooked add some seafood, and soondubo. This needs to cook for about 5 minutes. During this time it is better not to stir the pan instead shake the pan a few times to mix the stew together.
Once this is cooked serve and enjoy, the above recipe will serve 2 people. This goes well with some non spicy side dishes or non spicy main dishes. Try it at home, I am sure you will enjoy it.