Tuesday, December 11, 2007
Soon Dubu Kimchi Chigae (Korean Soft Tofu Kimchee Stew)
This recipe is so simple it doesn't even really require a recipe. I prefer to make this when I already have a batch of either beef or pork bulgogi at the ready so that there's already seasoning. Add in the kimchee and I rarely need to add anything besides extra chili for the kick. Just toss all the ingredients together until the meat is cooked. :P
Soon Dubu Kimchee Chigae (Korean Soft Tofu Kimchee Stew)
For a 2-quart pot, you'll need:
1 block silken or soft tofu, drained and cubed
Half a dozen slices or so of daeji bulgogi (Korean spicy pork), or any other meat of your choosing
As much napa cabbage kimchee as you'd like
1/2 onion, sliced
As much gochujang (Korean chili paste) as you wish
Shrimp, if you wish
On the stove on medium-high heat, add a few drizzles of sesame oil and saute the onion slices and pork until it's mostly cooked. Then add tofu cubes, kimchee, and a tblsp or so of gochujang. Fill the pot with water just until the ingredients are covered and let simmer on medium-low for about 15 minutes so the pork juices and kimchee have time to flavor the soup. Taste and add more chili paste or salt if necessary. Add shrimp and let simmer just until shrimp turns pink, about another 5 minutes.
That's it! So simple right? Serve this with rice.
My other Korean stew recipes:
Budae Jjigae (Korean Army Base Stew)