For Blogmas Day 7, let’s make some Korean tofu stew! My mom and I love warm soups to pour over rice in the winter time – it is a really cozy comfort food. Today, I tried my hand at Soondubu Jjigae or Beef Tofu Stew. Usually, Koreans add a lot of hot chili paste to spice up the stew, but my mom can’t tolerate any spice, so I played around with the recipe to make a light version. Here goes! And forgive the photo quality – used my iPhone cam.
2 – 3 eggs
1 tablespoon Korean soy paste (especially for jjigae)
around ten slices of thinly sliced beef rib
a handful of Enoki mushrooms, 10-20 cabbage leaves (honestly any green vegetable and mushroom combo will do)
two servings of Silken or extra-silken tofu
(Optional: you can add spicy flavorings or ramen or ham or spam – be creative!)
- Wash up cabbage and enoki mushrooms. At the same time, thaw beef slices.
- Lay out beef slices flat on a cutting board and sprinkle salt on it as well as a spoonful of olive oil. Let that sit for a little.
- Chop up vegetables into bite-size pieces
- Heat up a small pot and without adding oil to the bottom of the pot, put all the beef slices into the pot. Once it goes just a little brown at the bottom of the beef slices, immediately take the slices out. Note that the beef should still be mostly raw.
- Add oil to the bottom of the pot, and add the chopped up veggies into the pot. Stir until vegetables soften and seem cooked.
- Stir in a tablespoon of paste in with the vegetables. No water should have been added at this point.
- When the paste seems to have become more liquified and spread out, add two plastic bottles worth of water (my measurements are so very accurate) – you can just eyeball the amount. Wait until the water starts to boil.
- Add in beef.
- Wait until beef slices are totally browned. Taste the soup and see if you need to add more water if you think it tastes too strong.
- Carefully chop up or spoon out the silken tofu without crumbling it, and pour into pot. Also stir together the eggs and pour that liquid into the pot in a circular motion.
- Wait for about three minutes, and your soup is cooked! Serve over white or brown rice.
And there, my friends, you have a light but filling dinner for a cold December day. I’ll be doing more cooking blogs this month, so get excited!