a/z soondubu jjigae (spicy silken tofu stew)

Soondubu jiigae: perfect example of Korean comfort food. A stew made of silken tofu and a spicy broth.

a/z soondubu jjigae. I call it this because it may be the first and (most likely) last recipe you’ll need to make soondubu jjigae quickly and easily.

This recipe is virtually mistake-proof and taste-wise is classic/textbook soondubu jiigae.

What makes this soondubu jjigae mistake-proof is the base that you prepare beforehand. In this recipe, there’s no worrying about the timing of incorporating meat/seafood/chili powder/adding oil, etc. You’re simply making the base beforehand, letting it sit overnight in the fridge and adding it to boiling water with tofu. I’ve included brisket and whole shrimp in this recipe, but even without the addition of these proteins you’ll still come out with something delicious and satisfying.

Ingredients:

For one serving of stew. I recommend that you use the entire amount of soondubu jjigae base. However, if you want a milder version, you can use 2/3 of the soup base and still get a good result.

Soondudbu jiigae base

• 1 ½ tablespoons of FINELY ground gochugaru (Korean chili flakes)

• 1/2 tablespoon of COARSELY ground gochugaru

• 2 teaspoons of fish sauce

• 1 teaspoon of garlic powder

• 1 teaspoon of soy sauce

• 1/2 teaspoon of dasida (powdered beef soup base)

• 1/4 teaspoon of salt

Other stew ingredients

• 1 cup of water

• 1 block of silken tofu, drained

• 2 whole shrimps, head on

• 1/4 cup of sliced beef (I had some brisket chunk)

Soup base ingredients, clockwise from left: salt, finely ground gochugaru, soy sauce, fish sauce—I like the three crabs brand for cooking, dasida, coarsely ground gochugaru and garlic powder

Directions:

• Mix all of the soondubu jiigae base ingredients in a bowl. Cover it and let it it in the fridge overnight (at least 10 hours). I’ve let it go for longer, up to 2 days.

Pictured: soup base

• Once your soup base is ready—in a pot on medium high heat, pour in the cup of water.

• When the water starts to boil, dissolve the soondubu jiigae base. This will take a minute or two of stirring.

• Next, add the beef to the pot, cook and stir for one minute.

• Add the block of silken tofu. Stir the stew for a minute—the tofu is so delicate it will break into smaller pieces.

• Lower the heat on the stove to medium and cook the stew, covered with a lid, for 7-8 minutes.

• Add the shrimp. Cook the stew for an additional 3 minutes.

• If adding an egg, crack it into the stew during the last minute of cooking.

• Right before serving, add any garnishes (scallion, chili peppers, etc.)

• Serve with rice and banchan (Korean side dishes), enjoy!