Name: Spicy soft tofu stew with beef
Prep time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Side Dishes
Ingredients: 2.00 cup anchovy kelp-stock stock (or beef, chicken, or vegetarian stock), recipe below.; 8 qty ounces skirt steak (or any tender cuts of beef), chopped into small pieces; 1 qty medium onion (about 140 grams), diced; 2 qty garlic cloves, minced; 2 qty green onions, sliced diagonally into 1 inch long; 1 tbsp cooking oil; 2 qty tubes of sundubu (soft tofu),11 ounce each; 2 tbsp fish sauce; 0.5 tsp kosher salt; 2 qty eggs, optional; 3 tbsp gochu-garu (Korean hot pepper flakes); 2 tbsp toasted sesame oil; 0.25 tsp ground black pepper; 8 cup water; 8 qty large dried anchovies with the guts and heads removed; 8 qty ounces peeled radish, sliced thinly; 0.25 qty ounce (about 10 grams) dried kelp

Sundubu jjigae is a Korean stew that has soft (uncurdled) tofu as a main component.

There are a few other methods to prepare sundubu jjigae with various ingredients (e.g., kimchi, minced pork, and seafood), but my favorite is the seafood version called as Haemul Sundubu Jjigae (). You can definitely taste the soup's refreshing and clear flavor.

Spicy soft tofu stew with beef

Combine the gochu-garu, sesame oil , and ground black pepper in a small bowl and mix well with a spoon.

Place the water in a stock pot. Add the anchovies, radish, and kelp. Cover and cook for 30 minutes over medium high heat. If it boils over, crack the lid.

You will get about 6 cups stock, but only need 2 cups for this recipe. Just keep the leftover stock in an airtight container and freeze it to use it in something else, or more sundubu-jjigae later.

Heat a heavy pan over medium high heat. Add the cooking oil, onion, garlic, and green onion. Stir with a wooden spoon for 3 to 4 minutes until it’s a little brown and fragrant. Stir in beef for about 2 to 3 minutes until the beef is thoroughly cooked.

Cover and cook for 6 to 7 minutes over medium heat. Open and stir in the fish sauce and salt.

Cut the tubes of soft tofu in halves and add to the soup. Add the seasoning mixture and mix, gently breaking the tofu with the wooden spoon.

Cover and cook for about 3 to 4 minutes until bubbling. Your sundubu-jjigae is then ready to serve!

Spicy soft tofu stew with beef

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