Soondubu Jjigae (Korean Soft Tofu Stew) | Serious Eats : Recipes

Ingredients

  • 4 eggs
  • 24 ounces soft silken tofu, roughly broken
  • 2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
  • 1 tablespoon light soy sauce
  • 2 to tablespoons gochujang (see note above)
  • 4 cloves garlic, grated on a microplane grater
  • 6 scallions, finely sliced, greens and whites reserved separately
  • + 5 more ingredients
    • ½ pound thinly sliced pork belly or bacon (optional)
    • 1 tablespoon vegetable oil
    • 2 cups very fermented kimchi with juice (see note above)
    • ½ cup small dried anchovies (optional, see note above)
    • 1 four-inch-square piece kombu (sea kelp, see note above)

1 Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as poss...

View full recipe at SpringPad

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