Sundubu Jjigae 순두부찌개 (soft tofu stew)

Since I have been in Korea, I have only ever had one favourite meal and that is 'sundubu jjigae'.  Back home, I never really ate tofu as I would always have Quorn as my meat alternative.  Actually, the one time I did try tofu (in a Boots Meal Deal) it was rather rank and sloppy with next to no flavour which put me off eating it.  Tofu is a really popular food here in Korea, and not because people are vegetarian....they really aren't....although ham is apparently not meat.  The two main tofu dishes are 'Dubu Kimchi' - tofu with kimchi.  Standard.  And Sundubu Jjigae, which is what I will tell you about now...


Sundubu translates as 'soft tofu' (the silken kind) and jjigae means 'stew'.  It's a really popular meal here and I get my sundubu jiggae fix at least once a week cos it's so damn good.  The local Kimbap restaurant also has a 'cheese' option too.  And by 'cheese' I mean the square cheese in little plastic envelopes.  It's not exactly mature cheddar, but it works really well.  


One of the things I love most about sundubu jjigae is the way it is is still bubbling away for a minute or two when they bring it out to your table.  This is achieved by cooking it in a stone pot and then serving it straight up in the same pot so it retains the heat.  I've made it without the stone pot before, and it is nowhere near as good in a regular bowl.  Therefore, I conclude that the stone pot is essential in your sundubu making experience!  

Sundubu Jjigae Recipe 

This is a recipe using the ready made stock.  I've never gone to the effort of actually making the stock as you can buy ready made pouches that are pretty good.  They're not quite as good as the restaurants, but they are still a great alternative for if you want to make your own.

Ingredients

• 1 pouch of Soft Tofu Stew stock (per person)
• I packet of silken tofu.
• Crushed garlic (the stock already has garlic in it, but if you are a garlic fiend like me then you may want more)
• Various veg - I used courgette, onion and a spring onion.
• You can add a chili if you want, but the sauce is already really spicy.
• Egg
• Cheese square
• The restaurants add clams, but I don't like them so substituted for prawns.  Honestly though, you don't need seafood, I personally think it's better without.
• A STONE POT.  Or a regular pan. 

Sundubu Stock

You will always find a pot of crushed garlic in my fridge 

Method

• Heat up the stone pot (or pan) with a little oil.  Lightly fry the onion and garlic for a minute or two.

• Add the tofu stock to the pot and when it starts boiling add the remaining vegetables, tofu, egg and prawns.  It is best to cut the tofu packet in the middle rather than opening it at the top as it breaks up quite easily.

• Let it bubble up for a few mins until everything is cooked through and it is piping hot.
• Add a slice of cheese.

• Serve up still bubbling with a bowl of rice.
• ENJOY! :)