Skip to main content

Kimchi Tofu Stew (Sundubu Jigae)

I've always been big fan of Korean food, but had never made any dishes at home. I always went out to a local restaurant. I assumed it was very complicated, but in fact, the basics are quite simple. 


The key, as with all cooking, is to have excellent and authentic ingredients. Most areas will have a Korean market and that will be your one stop shop for all of your ingredients. Additionally, the produce is usually excellent, very fresh and a faction of the price of a large grocery store.


This recipe came from my follow foodie Kenneth, and it is a dish called Sundubu Jigae. I also picked up a great cookbook from Maangchi. It is well written and very easy to follow. I highly recommend it. Its called Real Korean Cooking and she also has a wonderful blog. 




Ingredients 

1 Tbsp Hot Korean Pepper Flakes, or more to taste.
1 tsp Toasted Sesame Seed Oil
1 1/2 cup Fish Stock, low sodium
1/2 Onion chopped
2 Garlic clove chopped
1 Tbsp Vegetable Oil 
1 Green Onion/spring onion chopped
1 cup well fermented kimchi chopped
1 tsp light Soy Sauce, try a Korean brand, they are sweet and smoky.
1/2 tsp Sugar or substitute
1 package Soft Tofu
2 Eggs, cracked into a cup. Always a good idea to avoid any shells.
Splash of Red Boat Fish Sauce

Mix the pepper flakes and toasted sesame seed oil into a paste and set aside. In a heavy based pan, such as Le Cruset, heat the oil to medium and fry onion and garlic until soft.

Add kimchi and stir for a minute. Add 1 cup of fish stock, cover and cook for 7 minutes over medium heat. Then add soy sauce and sugar and mix. Gently add in the tofu and break it into large chunks. Add rest of stock and pour the hot pepper mixture on top and gently stir in. 

Add the cracked eggs and cover. Let it cook for a few minutes until the egg just sets. Sprinkle with green onion and fish sauce and serve with brown Jasmine rice.

Note: There is no additional salt in this recipe and it is not needed, as you have the soy sauce and the fish sauce at the end. Try to get a low sodium stock, as then you have control of the saltiness. You can always add salt, but you can't take it away.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…