Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.
I think Sean was the one who sent me this recipe actually, since he really likes Korean Tofu stew. He saw this video on Facebook for a Sundubu Jjigae recipe and it looked simple enough so I thought I'd give it a go.
Other than kimchi, the ingredients needed are the usual ones I always use whenever I make my version of mapo tofu.
I added some extra ingredients and also used a different type of tofu, but figured it'd mostly taste the same. Here are the ingredients I used:
- 250g silken tofu
- egg tofu
- 1 cup kimchi
- 1 carrot
- 300g enoki mushroom
- baby corn
- spring onion
- gochugaru (Korean chili pepper powder)
- 2 tbsp chopped garlic (or 3 cloves)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Step 1: Rinse and chop all the vegetables, separating the white from the greens of the spring onions.
Step 2: Separate the enoki mushrooms into small bunches.
Step 3: Slice the tofu into cubes or discs, if you're using the tubed version.
Step 4: In a pot, heat up some sesame oil or vegetable oil and stir fry the chopped garlic and the white parts of the spring onions until aromatic.
Step 5: Next add in the soy sauce, oyster sauce, gochugaru, kimchi and sugar. Saute for about 2 minutes or so.
Step 6: Add 1/4 cup of kimchi juice and stir for a bit before adding 1 cup of water. Unfortunately the kimchi that I bought didn't have much kimchi juice but I added what I could.
Step 7: Bring the pot to a boil then add in the mushrooms and other vegetables. Add salt to taste if needed.
Step 8: Once the vegetables have softened up, add in the tofu.
Break the tofu into smaller pieces if needed.
Step 9: Lastly add an egg and boil to whatever doneness you prefer.
Step 10: Garnish with the green parts of the spring onion and you're done! It turned out quite a bit darker than the one in the video but maybe it's because of the kimchi that I used, or I added too much sauce. Either way it still looked good.
We scooped it into a bowl to serve and it smelled so good! We had some leftover rice with vegetables to go along with it so I didn't have to cook rice.
Sean and I thought it was delicious! It was a tad sour from the kimchi of course but the flavours still balanced out pretty well with the sauces and aromatics. It also complemented the tofu and mushrooms nicely.
Overall I thought the taste was good, even though it did taste quite different compared to the sundubu jjigae we had in Korea. I think there were some comments in the video that said this technically wasn't the same dish, since that one uses a seafood stock base. But it was still a delicious and nutritious meal nonetheless.
If you want to try an easy Korean recipe, I'd highly recommend giving this a try! It's healthy and another tasty way to enjoy tofu for that extra protein! I've made this multiple times since then and Sean always finishes his plate in less than 10 minutes 😅 so I know we both enjoy it a lot.
Thanks for reading!
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To find out more about me, check out my intro post here!