Soondubu Jjigae

This Korean dish is the Most popular dish in all of Korea. It is stew but with a different name Jjigae. It is the best dish for people who haven't had Korean food before, this is a best dish the start with. You can add anything in this Jjigae like seafood, cooked meat, cooked seafood, fish, vegies, & starch (noodles & tofu).

Highly recommend you taste this Korean dish, even for first timers. This recipe you will need....

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Important Ingredients-
Light soy sauce- a strong umami flavor. the flavor profile is initially salty, vaguely meaty, followed by a sweet taste, ending with a very slight bitterness.

Gochugaru- Korean pepper flakes. chili powder in English. Has a little bit of sweet but more kick than cayenne. Goes perfect to mix in gochujang.

Sesame oil- Nutty toasty flavor. Can give a rich sweet sent to the flavor in a pan when cooking.

Soon tofu- Just like regular tofu but extra soft.

Dark soy sauce-just like regular soy sauce, salty liquid except it has a strong umami flavor.

Green onions- immature onions that have not yet formed a bulb, or only partially. They create an enormous side plate administered with fish or meat.

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Ingredients-

Soondubu paste-

• 1/2 cup diced onions

• 1/4 cup diced spring onions (the scallion part)

• 1/4 cup minced pork

• 1/3 cup Gochugaru

• 2 tbsp Kosher salt (never use dining salt).

• 1 tbsp sugar

• 3 tbsp minced garlic

• 1 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 2 tbsp vegetable oil

• 1 tbsp sesame oil

Soondubu stew-

Different water serving sizes

• 1/2 cup water-1 serving

• 1 cup water-2 servings

• 1 1/4 cup water- 3 to 4 servings

Inside the stew-

• 3 tbsp soondubu paste thats already been cooked

• 1 cup chopped shiitake mushrooms

• 1 cup cooked shrimp

• 1 cup chopped zucchini

• soon tofu or silken tofu

• few slices of green onions (option to garnish)

Optional- you can choose anything you want to go inside in the stew but never forget to add the soontofu or silken tofu,

Link products/Items to buy from Amazon-

(Eutuxia Dolsot Ttukbaegi Stone Bowl is required for this recipe)

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Directions-

Paste-

1. Take out a wok or large frying pan & place heat on med-high heat. Mix the two oils & add them on the frying pan.

2. As the oil is hot, add the chopped spring onions (the scallion part) & stir it all around.

3. Once they start sizzling in the oil, add the minced pork. Stir-fry it around & be sure that the pieces don't clump. Then add in diced onions.

4. Stir everything together until onions start to turn Translucent.

5. Now add in the minced garlic. Stir that in as well. Next add-in Gochugaru chili flakes & stir that's in too. The chili flakes will absorb all of the moisture in the pan.

6. Reduce heat to med-low now then add sugar & salt mix it all in.

7. Add both soy sauces then do a final mix & take off the heat.

Stew-

1. Cut the shiitake mushroom into thin slices & chop the zucchini too, Cut green onion into thin slices.

2. Now take out a pot (or Korean ttukbaegi pot). Add in water & soondubu paste. Place it on med-high heat.

3. Once the pot starts to boil, add the shiitake mushrooms chopped zucchini & add shrimp.

4. Add in the soon tofu. Use your spoon & gently break the larger curds into the broth.

5. Then carefully crack an egg into the stew. Garnish with a small handful chopped green onions & garnish with black pepper.

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Paste-

Cooking the green onions & pork with sesame & vegetable oil-

Adding the Korean chili flakes in pan-

Stew-

boiling water-

Adding the paste-

Adding vegies shrimp & tofu-

chopping tofu-

Finale-