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Soon Tubu Jjigae
Korea Soups and Stews Kimchee Tofu Winter Comfort Spicy


(Korean spicy tofu stew)

Soon tubu jjigae is popular Korean comfort food and can warm up the coldest night. A simple simmering of broth, kimchi, tofu and clams makes a stew with tons of flavor. Pair it up with steamed rice for a full meal.


4 to 6 servings

Oil -- 2 tablespoons
Garlic, minced -- 2 tablespoons
Korean pepper powder -- 1 tablespoon
Beef stock -- 4 cups
Cabbage kimchi, shredded -- 1 cup
Soy sauce -- 1 tablespoon
Soft tofu, cut into 1-inch cubes -- 4 cups (2 pounds)
Clams, chopped, with juice -- 1 cup
Scallions, chopped -- 3 to 4
Sesame oil -- 1 tablespoon

Method
Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and sauté until the garlic just starts to brown.
Add the beef stock, kimchee and soy sauce. Bring to a boil, lower heat and simmer 10-15 minutes, or until the kimchee softens.
Gently stir in the tofu and clams with their juice. Adjust the seasoning with soy sauce and Korean pepper, and simmer for another 5-10 minutes.
Sprinkle with scallions, drizzle with sesame oil and serve piping hot in bowls with steamed rice.

Variations
Add some thin sliced pork or beef along when you add the garlic and pepper powder if you like.
Eliminate the clams and use vegetable broth if you prefer a vegetarian version.
Sometimes an egg is cracked over the dish at the end and allowed to poach in the stew.
Only Korean pepper powder is suitable for making this dish (and most Korean dishes). Other kinds just won't have the correct flavor.