Sundubu Jjgae is a Korean thick and spicy bean curd stew. Traditionally people crack an egg on top of the stew before serving, many still do it now. Some serve this stew with clams, clam juice, seafood, onion, enoki mushroom and other vegetable. This stew is normally served boiling on the table over a hot fire in a Korean pot.
I came to love this soup while dining in a Korean restaurant. I just love the spiciness of this soup and the flavor of Gochujang. The silken soft tofu with the Gochujang made me want to drink this stew non-stop. This stew is especially good while eaten during the cold winter days because it will just warm up your body instantly. Therefore, it will be my favorite soup to cook during winter. What a surprise, my hubby loves this soup too!
Ingredients: (yield 3-4 bowls)
1/2 pack of soft bean curd (7 oz), cut into cubes
2 cloves of garlic, chopped
2 cups of shredded napa cabbage
1/4 cup of chopped green onion/scallion
1 Tbsp. sesame oil
2 Tbsp. Gochujang (Korean red pepper paste)
1 Tbsp. Korean bean paste/ miso paste (red or white)
1/2 tsp. chili powder
1 tsp. chicken stock granules
Enough water to cover
1. In a Korean hot pot (or a saucepan), heat the sesame oil, add in the garlic. Stir well and add in the bean paste and Gochujang, stir-well and then add enough water to cover. Add in tofu and chili powder. Stir-well to mix, careful not to break the tofu.
2. Add napa cabbage and chicken stock granules. Cover and let it simmer for 5 minutes or until cabbage soften. Open the cover, add in chopped green onion and serve hot.
Warning: Very spicy and yet super yummy!