Spicy Soft Tofu Stew

Spicy Soft Tofu Stew
순두부 찌개

Soondooboo Chigae is a spicy stew made with soondooboo (soft tofu). There are multiple variations of this dish that consists of seafood, beef, pork and/or vegetable. There are popular restaurants that specialise in only soondooboo chigae in Korea. The most common soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and chilli powder along with chopped leeks and sesame oil.
The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (stone bowl) and boiled over intense heat. A raw egg may be included to add flavour as well as thickness, which can dilute the spiciness of the broth.

Source: Prime Magazine, May-June 2010
Click to enlarge

Recipe Ingredients
• 1 pack of soondooboo (soft tofu)
• 8 small clams – cleaned
• 4 oz pork (or beef) - sliced
• 1/4 cup kimchi - roughly chopped
• 1 red hot chili - sliced
• 2 green hot chilies - sliced, 2 green onions - sliced
• 1 egg
• 1 tbsp kochukaru (Korean chili powder)
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• 1/2 tsp juice of ginger
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 3 cups water

Directions
1. Marinate pork with ginger juice, soy sauce, sesame oil and minced garlic.
2. In a pot, add vegetable oil and saute pork.
3. Add kochukaru and keep stir.
4. Add water and kimchi, bring to a boil.
5. Put in soondooboo with a spoon.
6. Reduce heat, add chilies, green onions and clams. Cook for a minute or so.
7. Place the raw egg in the centre and a dash of sesame oil.
8. Serve with rice.

Source: Kozine Magazine July 2009