Recipe: Jenn’s Soondubu
I recently had the pleasure of visiting our good friends Jenn and Chris in Atlanta, and we had a blast there. They were wonderful hosts, and I fell in love with their guest room pillows (that’s a whole other side story). Anyways, we decided to have korean food for dinner one night, and Jenn made her delicious and comforting Soondubu Jigae (a.k.a. Korean Style Tofu Stew) for us on a chilly and rainy day.
What I love about any Asian cooking, everything is not precisely measured. You go by your gut and experience. That can be a double edged sword in a way, but overall, I think it makes it fun!
Jenn’s Soondubu Jigae
1. Jenn purchases this specific seaweed package from the Korean market, and as you can see, it has a lot of salt. Rinse it well, give it a rough chop, and set aside.
2. Chop up your green onion and set aside.
3. Next you want to cook up your bulgogi you either marinated yourself or got pre-marinated from the market. Set aside – we’ll throw this in later. This is to add some more flavor.
4. Get your beef stock (either homemade or canned) on the burner and throw in your seaweed and green onion and bulgogi. Let this simmer and stew.
5. Next comes the tofu – simmer these flavor sponges until tender to your liking
6. Season to taste: Sesame oil, Salt, Fish Sauce, Red Pepper Flakes
7. The finishing move: Drop an egg!
Since the weather is cold, this is the perfect time for stews. Hope you enjoy the recipe!
Seaweed, rinsed and roughly chopped
Green Onion, chopped
2-4 oz. cooked Bulgogi
Soft Tofu, cut into 1” chunks
Seasoning: sesame oil, salt, korean red pepper flakes, fish sauce
1. Start heating beef stock with seaweed, green onion and bulgogi and bring to boil. Simmer.
2. Add your tofu. Simmer.
3. Season to taste
3. Drop that egg!