If you are thinking of an easy meal for the family, the Korean Sundubu Jjigae is one of the easiest. You can make a vegetarian or a non-vegetarian stew following this recipe. A raw egg cracked onto the boiling stew adds richness to this dish. Pictured here is a stew for the husband. I prefer my stew without the egg. You can adjust the chilli powder according to your preference. I have cooked this same recipe with different vegetables and each time it tastes equally good or even better. Once a student asked me if she can use few sliced red chilli padies instead of the Korean chilli powder. I think the bright chilli powder gives this dish the character! Sometimes I just eat the stew on its own without rice – its a very comforting stew.
3 tablespoons cooking oil
2 teaspoons Chinese cooking
3 garlic cloves, sliced
1 onion, diced
1250 ml chicken, seafood or mushroom stock
150 g kimchi, cut into bite size pieces
200 g cubed eggplant, radish or zucchini
50 ml juice from kimchi (optional)
30 g fine Korean Chilli Powder (𝙂𝙤𝙘𝙝𝙪𝙜𝙖𝙧𝙪)
1-2 packets silken tofu, cut into large chunks
Salt or fish sauce to taste
1-2 eggs (optional)
30 g chopped spring onions
1. Heat both types of oil and sauté the garlic cloves and onion till aromatic.
2. Add in stock, kimchi, vegetable, kimchi juice and chilli powder and bring to boil for 10 minutes.
3. Adjust salt and add more chilli powder as desired.
4. Add in the tofu chunks and bring to boil.
5. Just before serving crack the eggs into the stew (if using) and sprinkle the chopped spring onion.
6. Serve hot with steamed rice.
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