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Soondubu Jigae

Showing off my banchan setup


I've been trying for a long time to branch out from doenjang jigae (not that I'm tired of it), and I keep trying to find soondubu jigae that I like, but until now I hadn't succeeded in either a restaurant or a recipe at home. I prefer it without seafood or meat, and as much as I like kimchi, I don't love it in stews. So in the end I keep having stew that feels like it's missing something. But this one! This one is delicious.

I worked from this recipe from Food52. It's the first soondubu jigae recipe that I've found that has gochujang and doenjang, so maybe it's less traditional than some, but I like it. It gives it the richness that I enjoy in doenjang jigae, but it's different enough that I feel like I have a second korean stew in my repertoire now.

My changes were to omit the kimchi and to substitute dried shiitakes for the enoki mushrooms, though I'd love to use enoki mushrooms in this when I have some.

This was also my first time mixing an egg in, and it's really good. It adds some more richness and texture to break up the thin broth and tofu mush.


The Recipe:
1 tsp vegetable oil
1 tsp gochugaru
4 cloves garlic, minced
2 thai chili peppers, sliced
2 cups vegetable stock
2 tsp gochujang
2 tsp doenjang
8 oz silken tofu
4 oz mushrooms (enoki or dried shiitakes)
2 scallions, chopped
1 egg
rice, for serving
  • Saute gochugaru in vegetable oil for 1 minute
  • Add garlic and thai chilies, and stir for another minute
  • Add stock, gochujang, and doenjang. (I like to add the pastes in a mesh strainer so the sludge from the doenjang doesn't end up in the soup.) Bring to a boil.
  • If using dried shiitakes, add them now and cook for 5 minutes before adding the tofu.
  • Add the tofu and gently break it up with a spoon. Cook for 15 minutes.
  • Stir in scallions and enoki mushrooms, if using.
  • Crack the whole egg into the stew and cook for 1-2 minutes, then stir.
  • Serve with rice on the side.

The Verdict:
Overall grade: A
Overall reason: I think I still love doenjang jigae the best, but the texture of the soft tofu with the egg and the rice is so good.
Time to prepare: 30 minutes
Husband quote: None... I intentionally made this when he was out for the evening since I know it wouldn't be his favorite thing.  More for me.

 

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