Friday, July 18, 2008

Korean Spicy Soft Tofu Stew (SunDuBu Chigae)

Serve 1-2      Prep: 10m         Cook: 15m

  • 1 14oz. soft or silken tofu
  • 1/2 cup frozen seafood combo.
  • 1/3 cup of shredded mushrooms and sliced zucchini
  • 3/4 cup anchovy broth
  • 2 eggs (optional)
  • pinch of salt
  • Dadaegee- 1.5 Tbsp.Korean red pepper flakes, 1 Tbsp shrimp jeot (or fish sauce), 1 Tbsp guk kanjang,1 Tbsp  minced garlic, 1/2 Tbsp Sesame seed oil, 


  1. Add chili red pepper flakes and sesame seed oil in a small pot over medium heat, stir often not to get burn about 10 seconds; stir in gukganjang, minced garlic, shrimp jeot and cook 2-3 minutes. 
  2. Pour in the broth and keep boiling about 5 minutes; add frozen seafood combo and continue to boil about 3-4 mins.
  3. Add soft tofu in big chunks and vegetables; continue to boil 3-4 mins. - Gently stir at the bottom of the pot 2 -3 times so the tofu does not stick to the bottom of the pot.
  4. Add green onions and egg (optional) , salt to taste, remove from heat and serve.

No comments:

Post a Comment