RCI-SP.005.0233.001
Soondooboo Jjigae
Soft tofu stew Soondooboo jjigae
Prep60 min
Cook35 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- pack soon doo boo (soft tofu1 unit
- clams - cleaned8 small
- pork (or beef) - sliced4 oz
- kimchi - roughly chopped¼ cup
- red hot chili - sliced1 unit
- green hot chilies - sliced2 unit
- green onions - sliced2 unit
- 1 unit
- go choogaroo (korean chili powder)1 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- sae woo jeot (salted shrimp)1 tsp
- 3 cups
Method
1
Heat vegetable oil in a heavy-bottomed pot or dolsot (Korean stone pot) over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
2
Add the sliced pork, cooking and stirring until the meat is no longer pink, about 2-3 minutes.
3 minutes
3
Stir in the gochugaru (Korean chili powder) and minced kimchi, mixing well to coat the pork evenly. Cook for 1 minute.
4
Pour in 3 cups of water and bring to a boil over high heat. Add soy sauce, ginger juice, and salted shrimp, stirring to combine.
5
Add the cleaned clams and reduce heat to medium. Simmer for 4-5 minutes until the clams begin to open.
5 minutes
6
Gently place the entire pack of soft tofu into the simmering broth, trying to keep it intact. Do not stir aggressively.
7
Simmer for 2-3 minutes until the tofu is heated through and begins to soften slightly.
3 minutes
8
Create a small indent or well in the center of the jjigae and carefully slide the egg yolk into it. Continue simmering for 1-2 minutes until the yolk is set to desired doneness.
2 minutes
9
Add the sliced red chili, green chilies, and green onions, stirring gently to distribute throughout the pot.
10
Drizzle sesame oil over the surface and give the pot a gentle stir. Taste and adjust seasoning if needed, then serve immediately while piping hot in the same stone pot or transfer to serving bowls.