Soondooboo jjigae 순두부 찌개 (Soft tofu stew)

Sundubu jjigae is a hot and spicy jjigae (Korean stew).
This dish is eaten with a bowl of cooked white rice and several banchan (side dishes).
It is widely eaten and one of the favorite meals in South Korea.


1 pack soon doo boo (soft tofu)*
8 small clams - cleaned, 4 ounce pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg york, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp soy sauce, 1/2 tsp sesame oil
1 tsp sae woo jeot (salted shrimp)**
3 cups water

(*It is in a tube, different from square package soft tofu in a Korean super market.)

(**Salt can be used.)


How to cook:

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.

In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.

Add water and kimchi, bring to a boil.

Scoop in soon doo boo with a spoon.

Reduce heat, add sae woo jeot (salted shrimp).

Add chillies, green onions and clams.
Cook for a minute or so.

Finish with egg york in the center and a dash of sesame oil.

Serve with rice.

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