Sunday, May 8, 2011

White soft tofu stew (non-spicy soondooboo jjigae)

Serve 4 

  • 1 pack extra soft tofu (soondooboo)
  • 4 eggs
  • 2 cups Anchovy-Kelp Broth
  • 2 tsp Korean salted shrimp (saewoojeot)
  • 1 Tbsp Mirin (sweet rice wine)
  • a pinch of salt to taste
  • a pinch of toasted sesame seed
  • 1 green onion, thinly sliced
  1. Prepare the broth - Pour 2 cups of water in the medium pot, then add 3 or 4 kepl and set a side about 20 minutes. Remove the kepl; then add 10 to 12 anchovy in the the pot and bring to boil this, then reduce to heat to low, simmer about 10 to 15 minutes. Remove anchovy from the broth. 
  2. In mean time, mix eggs, saewoojeot, mirin in a medium bowl, mix well; then add soft tofu one spoonful at a time, mix gently.
  3. Add egg mixture into the broth, gently stir egg mixture in one direction - not to set into the bottom of the pot.
  4. When it starts boil, cover the lid and reduce the heat to medium about 2 or 3 minutes, then turn the heat to very low about 1 minute or so. Do not open the lid until it is ready.Turn the heat off, then add green onions, sesame seeds and serve with rice.

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