Kimchi Soondubu Jjigae
Try this delicious warm korean stew with soft tofu, vegetables, kimchi and clams. It will go straight to your soul.
Equipment
- Earthenware Pot
Ingredients
- 1 Tbsp Sesame Oil
- 2 Tbsp Yellow Onion Chopped
- 1 Tbsp Fresh Ginger Minced
- 1 Garlic Clove Minced
- 2 Tbsp Canned Clams
- 1 Tbsp Clam Juice
- 1/4 Cup Dried Mushrooms I like Shiitake and Cremini
- 1 Tbsp Coconut Aminos Or Soy Sauce
- 1/4 Cup Kimchi Chopped
- 1-2 Tbsp Gochugaru Korean Red Pepper Powder
- 1 Cup Vegetable Stock Or Water
- 6 Oz Soondubu Tofu Or Soft Tofu
- 1 Egg
- 2 Tbsp Green Onions Chopped. For Garnish
- 1 Drizzle of Sesame oil For Garnish
Instructions
- Start by heating your ttukbaegi or sauce pan.
- Add in your sesame oil.
- Next add in your chopped onions, garlic, and ginger.
- Next mix in your clams and clam juice.
- Now add in your coconut aminos, dried mushrooms and kimchi.
- Stir in you vegetable stock and bring up to a soft boil,
- Add in your soondubu or soft tofu. Break it up carefully.
- Let it simmer for another 2-3 minutes and then crack an egg in it.
- Garnish with chopped green onions and drizzle with sesame oil.
- Serve immediately with rice.
Video
Notes
Soondubu Jjigae can be found at most asian markets. Sometimes you can find it the refrigerated natural food isles. Otherwise you can easily substitute it with soft tofu.