Soondubu Jjigae (Uncurdled Soft Tofu Stew)


  • l/2 cup of shrimp (optional)
  • 1 tbsp of red pepper flakes (gochugaru 고추가루)
  • l/2 onion chopped
  • 1 tbsp of olive oil
  • 2 tsp of clear soy sauce (gook ganjang 국간장), or regular soy sauce
  • 1 cup of water
  • 20-24 oz of uncurdled tofu (soondubu 순두부) - substitute: soft tofu 1 box, 14 oz
  • + 6 more ingredients
    • 1 tsp of garlic
    • l/2 medium yellow onion, chopped
    • 3-4 fresh or soaked dried shiitake mushrooms (pyogo buhsut)
    • ½ cup of ripened kimchi, sliced
    • l/2 cup of pork sirloin, cut into small strips (optional)
    • dash of black pepper and salt

1. Put a pot on high heat and add olive oil, garlic, onion, shiitake mushrooms, l tsp of gook gangjang and saute, covered for about 5 min. 2. Add kimchi, stir, add l/2 tbsp of red pepper flakes and sesame oil – add 1 cup of water and cook on medium heat for about 10 min stirring occasionally. 3...

View full recipe at SpringPad


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