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! :) 

Omurice with cute-face rice balls 오무라이스

I have been in Korea for a year and a half (yes, that long already!) and I had never even made an omurice ...until this week!  I'm pretty sure that Omurice originated in Japan, but either way it is still a super popular dish in Korea.  It is basically as it sounds - an omelet filled with fried rice.   Unfortunately for vegetarians however, it is often filled with ham as well as veggies (as things always are here!).  So, just like with the mandu last week, I decided to make my own and share the joy with you lovely people reading this. 


Traditionally, Omurice does not come with cute face rice balls (everybody say ahhhh).  It's just I found this really cool seaweed face stamper in a shop that same day and really wanted to use it!  

Usually ketchup is squirted on the top, but I don't like detest the horrible minging red stuff so I used bbq sauce instead.  To be honest, no sauce is just as good if your filing is yummy.

Ingredients (makes 2):

3 or 4 eggs

Splash of milk

Rice - I can never measure rice correctly so just do what you want!

Onion - I used spring onion and garlic chives, but regular onion is more traditional.

Carrot - chopped finely

Rice seasoning (if you want more flavour - consists of salt, pepper, seaweed pieces and dried veg)

Splash of soy sauce

A teaspoon (or less) of crushed garlic

Chili powder if you want a lil' kick

Butter.
If you eat meat, then either add chicken or ham for best results.

Chopped veg

Directions

• Dice the vegetables 
• Fry the vegetables with some butter until soft (not healthy, but tastes goood!).  Then add the already cooked rice and soy sauce / chili powder and stir fry.  Set aside.
• Mix 3 or 4 eggs together with a sprinkle of salt and pepper
• Add butter a pan and when it is really hot, add the egg.  Make a thin omelet.
• Pile the veg in the to center of the omelet and then fold up each side.   Ideally it should be folded in to a half-moon sort of shape like this.  
• Flip the omurice over on to your plate and squirt on a bit of sauce.  Hey Presto!

            

Stir-fry the rice and veg

Pile the rice in the middle of the omelet before folding

To make the rice balls, just squeeze some cooled down rice in to balls and add seaweed shapes to make a face.  You can buy special seaweed stamps for this purpose if your're not feeling very artistic!