Making Kimchi Soondubu Jjigae (김치 순두부 찌개) / Kimchi Soft Tofu Stew
I would say that my kitchen is pretty well equipped. There’s a gas stove top, a toaster oven, a convection oven, a mixer, a blender and a juicer. I can’t, however, say the same about my tableware. If you look closely at all my recipe posts, you’d see that I’ve been using the same plates, cups and cutleries since three years ago.
So imagine my dismay when I found out that you need a stone dolsot or bowl to cook and serve this kimchi soft tofu stew in. I went to my cabinets in search of a black bowl to emulate the dolsot in photograph, but in vain.Instead I found a soup bowl that I haven’t used since the mac & cheese post
And I thought to myself:
Question: Is this big enough for one serving? Answer: Yes, plenty.
Question: Will it crack and break, sending shrapnels everywhere when heated over direct flame? Answer: Put it on and find out.
And so I did.
Note: If you’re planning to make this, I’d prefer it if you don’t take any chances and just use a saucepan. As it was, I kept my flame very low and I also heated up my stock, because the difference in temperature (hot clay pot, cold stock) was a possible recipe for disaster.
KIMCHI SOONDUBU JJIGAE / 김치 순두부 찌개 (serves 2):
[ 2 cups anchovy stock, water or any other stock + 1 11-ounce package soondubu (extra soft/silken tofu) + 1 cup sour kimchi + 1/2 tablespoon vegetable oil + 6-8 shrimp + 2 teaspoon vegetable oil + 1 tablespoon gochujang ( Korean red pepper paste) + 2 tablespoon gochugaru (red chili pepper flakes) + 3 green onions + 2 cloves of garlic + 1 teaspoon soy sauce + 1 teaspoon sesame oil + 2 teaspoon sugar + 2 eggs ] Note: You can add any other vegetables (mushrooms, zucchini, onion, carrots etc) or protein (beef, pork, mussels etc) you like.
Roughly chop the kimchi and mince the garlic. Heat the vegetable oil in a saucepan and saute the garlic until fragrant. Add the chopped kimchi, gochujang and gochugaru.
Add in the stock or water and bring to a boil. Add in the soft tofu and break into smaller pieces. Add in the sesame oil, soy sauce and sugar. Adjust to taste.
Add the shrimp and cook for another 2 - 3 minutes. Add the chopped scallion right before turning the heat off. Crack an egg into the stew right before serving while it’s still boiling hot.
Top with a drizzle more sesame oil and a sprinkling of sesame seeds. Serve immediately with hot steamed rice.