This pork kimchi sundubu jjigae recipe is super easy, but here are a few things to keep in mind to help you get it perfect on the first try! To further highlight the hint of sweetness added by the kimchi, I used lightly caramelized onions. In the end, you couldn't even tell the difference *high five*. Keeping things simple is key to making the best soondubu jjigae. When kimchi gets old, it becomes an excellent ingredient for various other dishes! Frying the kimchi reduces the sourness while bringing out the sweetness in the kimchi. What fascinates me the most about Korean stew is the amazing capability of the stone bowl to retain heat. The sweetness of caramelized onions is more subtle and complex than that of sugar and only gets better the longer it cooks. It’s quick and easy to make and has such an incredible flavor. Inmarch Agency Pte Ltd. 201821900R421 Tagore Industrial Avenue, #03-32, S787805, How to make Soondubu Jjigae (Soft Tofu Stew), 2 tbsp gochugaru (Korean red pepper flakes), 1 stalk chopped green onion, separate green and white parts. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Adding the garlic and gochugaru and frying quickly allows the flavors in them to release before the heavier ingredients are incorporated. Cut the pork into small pieces (about 1/2 inch cubes), Heat up a small pot over medium-low heat. Caramelized onions are an easy way to add a bit of sweetness to any soup or stew without resorting to using sugar. This helps to preserve the savoury and sweet taste that people love. Break the tofu up into smaller chunks, and bring to a boil again. My favorite Korean food is their stews, particularly kimchi and soft tofu stew. Traditional anchovy stock is made with kelp and dried anchovies. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes. Add water, clam stock powder, soy sauce and fish sauce into the pot. Right before serving, crack the egg on top of the stew. This is our website to share our recipes where we create delicious food with minimal ingredients. Garnish with green onions and serve immediately. An ingredient that naturally complements gochugaru is kimchi because like gochugaru, it is slightly spicy, but it also brings in flavors of sweetness and sourness. In this recipe, we used a mixture of seafood - clams and prawns. I powered through it. Let’s get started on the recipe!\. The second component of layering the flavors is adding the ingredients in stages instead of all at once. For a simple sundubu jjigae, the soup base is usually made with water or anchovy stock seasoned with gochugaru (Korean red pepper flakes). Sign up to get our weekly newsletter with the latest recipes delivered straight to your inbox! Mix and cover the pot, and let the stew come to a boil. Note: If you intend to freeze leftovers of this stew, omit the tofu altogether or simply remove it before freezing, as it won't reheat well. Another warm and hearty stew that's popular is Soondubu Jjigae - or soft tofu stew. Cover and simmer until the whites are set, about 2 minutes. It is so easy to make but packed with amazing flavors and textures and pairs beautifully with a simple bowl of rice! Slice the onion from root to tip into thin slices. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Bring to a boil, then cover and let simmer for 5 minutes. Make sure to stir every few minutes and scrape off any browned bits stuck to the pot, Once the onions are a bit caramelized, add the garlic and gochugaru and cook for 30 seconds, until fragrant. Onions taste better the longer they are cooked, so by cooking them first, they get a chance to caramelize and impart that rich yet subtle sweetness to the jjigae. If desired, garnish with the green part of spring onions and serve.