Whenever a large group of my friends is deciding on where to go for dinner it usually comes down to Korean BBQ or soon dubu. Soon dubu jjigae is a Korean tofu stew with beef, kimchi, seafood or other fillings and served with a side of rice. I’ve discovered that almost everyone who is introduced to this particular Korean dish becomes a fan. From those who never heard of soon dubu to those who aren’t particularly fond of tofu, they all leave the restaurant satisfied. Here is my version using a different but equally delicious filling, dumpling soon dubu jjigae.
**Helpful tips and common mistakes
You can prepare soon dubu with almost any protein, beef, pork, clams, shrimp, or even just kimchi. I love the seafood variation but I recently discovered the dumpling soon dubu. Usually, the dumpling version served at restaurants does not have meat but I knew I had to add in some beef to the mix.
Start by making the broth. I’ve seen others make this stew just by adding water but trust me, making the broth makes a difference in the flavor. Unlike chicken broth or beef broth, this variation only takes 30 minutes – so there’s really no excuse for skipping this step!
Once the broth is done, it’s just a matter of cooking the dumplings and tofu. Just think of this as any other soup and you’ll be able to tackle the recipe.
Locate the soon dubu tofu in any Korean market. This specific type is more custard-like than others; do not substitute with any other tofu! To open the package, cut a slit on the dotted lines (located in the back), and squeeze out the tofu. You’ll immediately notice how soft and smooth the tofu is compared to other types.
When adding in the chili flakes, adjust according to how spicy you want your soon dubu. I like my extra spicy so I went ahead and added 6 tbsp. Make sure to taste before adding more since the chili flakes can be more or less spicy depending on the brand.
Add the prepared broth and tofu and let it cook. If you happen to have a stoneware pot, by all means, use it to prepare the stew. Otherwise, a regular pot will do just fine.
Cook the dumplings on the side and add them immediately to the soon dubu once it is ready. I found that boiling the dumplings makes the stew itself starchy and thick; to avoid this, boil in a separate pot.
Make sure to crack the egg while the dumpling soon dubu jjigae is still piping hot so that the egg cooks. Serve with a bowl of rice and your favorite Korean side dishes to make this a complete meal. I went even further and make Korean seafood pancakes as a little something extra!
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