Recipe: Delicious Tofu Jjigae

Tofu Jjigae. What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.

There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is usually served in a communal dish and boiling hot. A Korean meal almost always includes either a jjigae or a guk. You can have Tofu Jjigae using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tofu Jjigae

1. It's 150 grams of Thinly sliced pork belly.
2. You need 1/2 of Onion.
3. Prepare 200 grams of Kimchi.
4. Prepare 150 grams of Tofu.
5. Prepare 1/2 of Japanese leek.
6. Prepare 1/2 bunch of Chinese chives.
7. Prepare 800 ml of Water.
8. You need 1 tbsp of ＊Sesame oil.
9. Prepare 2/3 tsp of ＊ Grated garlic.
10. It's 3 tsp of ＊ Doubanjiang.
11. You need 2 tsp of ＊Oyster sauce.
12. Prepare 2 tbsp of ★ Beef Dashida.
13. Prepare 1 tsp of ★ Chinese soup stock.
14. Prepare 7 of to 8 shakes ★ Umami seasoning.
15. You need 2 tsp of Miso.
16. It's 2 tsp of Sesame oil to finish.

Tofu is typical in doenjang jjigae along with some vegetables. For vegetables, I usually use Korean white radish (mu, 무), zucchini, onion, and fresh green and/or red chili pepper. It adds flavor and helps create a clean, refreshing broth. Kimchi jjigae (김치찌개) is a classic Korean stew made with flavor-packed old kimchi!

Tofu Jjigae step by step

1. Cut up the pork into bite sized pieces. Put the pork into a bowl with the ＊ ingredients and mix well..
2. Cut the chives into 5 cm pieces. Slice the onion. Cut the tofu into bite sized cubes, and slice the leek diagonally..
3. Heat 1 tablespoon of sesame oil in a frying pan and stir fry the pork mixture from Step 1 until the color of the meat changes..
4. Add the onion and kimchi and continue stir frying until the onion is transparent. Add the ★ ingredients and stir fry for an additional 2 to 3 minutes..
5. Add the water and bring to a boil. Add the tofu, skim off the scum and dissolve in the miso. Simmer for about 5 minutes..
6. Add the leek and simmer briefly. Drizzle on the remaining 2 teaspoons of sesame oil. Add the chives; when they have wilted, it's done..
7. The kind of kimchi that uses squid innards or fish sauce tends to be a lot tastier. Usually you'd add kimchi that has gone sour..
8. This is Dashida. You can buy it online or from Korean grocery stores. The flavor just isn't right without this..
9. The jjigae tastes even better the next day..

It absolutely is one of my favorite comfort foods of all time. This Instant Pot adaption of the kimchi stew is flavorful and rich, and the texture of the kimchi turns out nice and soft in a fraction of the time. Once the kimchi is tender (and slightly translucent), add in the tofu. Break up larger chunks gently with a spoon. Just before serving, top the stew with the enoki mushrooms and scallions.

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