Dumpling soon dubu jjigae

Whenever a large group of my friends are deciding on where to go for dinner it usually comes down to Korean BBQ or soon dubu. Soon dubu jjigae is a Korean tofu stew with beef, kimchi, seafood or other fillings and served with a side of rice. It can be extremely spicy or mild, depending on your preference, and it is always served piping hot in a stoneware pot. Crack an egg while it is still bubbling hot and enjoy with the various side dishes, or banchan, that is often served alongside the stew. I’ve discovered that almost everyone who is introduced to this particular Korean dish becomes a fan. From those who never heard of soon dubu to those who aren’t particularly fond of tofu, they all leave the restaurant satisfied. I can never resist a bowl of this tofu stew rain or shine! Here is my version using a different but equally delicious filling, dumpling soon dubu jjigae.

dumpling soon dubu

dumpling soon dubu

dumpling soon dubu

Dumpling soon dubu jjigae
Serves 2
Write a review
Print
Total Time
50 min
Total Time
50 min
816 calories
28 g
276 g
47 g
81 g
11 g
1402 g
2441 g
4 g
1 g
31 g
Nutrition Facts
Serving Size
1402g
Servings
2
Amount Per Serving
Calories 816
Calories from Fat 408
% Daily Value *
Total Fat 47g
72%
Saturated Fat 11g
57%
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 15g
Cholesterol 276mg
92%
Sodium 2441mg
102%
Total Carbohydrates 28g
9%
Dietary Fiber 9g
36%
Sugars 4g
Protein 81g
Vitamin A
110%
Vitamin C
26%
Calcium
186%
Iron
182%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Anchovy broth
  1. 3 cups water
  2. 10 dried anchovy
  3. 1/2 onion, peeled, left whole
  4. 2 cloves garlic, peeled, left whole
  5. 2 dried shiitake mushrooms
  6. 3x3 inch square dried kelp
Soon dubu jjigae
  1. 6 dumplings
  2. 1/2 lb ground beef
  3. 2 garlic cloves, minced
  4. 1 cup kimchi, roughly chopped
  5. 2-5 tbsp Korean chili flakes (depending on how spicy you want)
  6. 2 cups stock
  7. 2 tubes soon tofu
  8. 2 tbsp fish stock
  9. 2 tbsp soy sauce
  10. 1/2 tsp black pepper
  11. 2 eggs
  12. chopped green onion for garnish
Instructions
  1. Combine water with remaining ingredients for the stock in a medium pot. Bring to a boil over high heat. Lower the heat to medium-low and let simmer for 25 minutes. Strain the stock, discarding the aromatics. Set aside.
  2. Bring a pot of water to a boil over high heat. Add the dumplings and cook until the dumplings are soft and float to the top, about 8-10 minutes. Drain and set aside.
  3. Heat 2 tbsp oil in a medium sauce pot over medium high heat. Add the ground beef and cook until browned, about 5 minutes. Add garlic, kimchi and chili flakes. As a guideline, 2 tbsp is mild while 5 extra spicy. Stir to combine and cook for 1 minute.
  4. Pour the reserved stock and bring to a boil. Add tofu, breaking up the large pieces with a wooden spoon. Season stew with fish stock, soy sauce and black pepper. Stir to combine and let simmer 5 minutes. Add dumplings and cook another minute. Crack eggs directly into the pot and garnish with green onions. Serve.
beta
calories
816
fat
47g
protein
81g
carbs
28g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

The most common version of soon dubu is prepared with ground beef but my personal favorite is the seafood. It wasn’t until my significant other started ordering dumpling soon dubu that I even knew this option was available. Usually the dumpling version served at restaurants do not have meat but I knew I had to add in some beef to the mix. 

Start by making the broth. I’ve seen others make this stew just by adding water, but trust me, making the broth makes a difference in the flavor. Unlike  chicken broth or beef broth, this variation only takes 30 minutes – so there’s really no excuse for skipping this step!

Once the broth is done, it’s just a matter of cooking the dumplings and tofu. Just think of this as any other soup and you’ll be able to tackle the recipe. 

Locate the soon dubu tofu in any Korean markets. This specific type is more custard-like than others; do not substitute with any other tofu! To open the package, cut a slit on the dotted lines (located in the back), and squeeze out the tofu. You’ll immediately notice how soft and smooth the tofu is compared to other types. 

soon dubu (2)

When adding  in the chili flakes, adjust according to how spicy you want your soon dubu. I like my extra spicy so I went ahead and added 6 tbsp. Make sure to taste before adding more since the chili flakes can be more or less spicy depending on the brand. 

soon dubu (3)

Add the prepared broth and tofu and let it cook. If you happen to have a stoneware pot, by all means, use it to prepare the stew. Otherwise, a regular pot will do just fine.

Cook the dumplings on the side and add them immediately to the soon dubu once it is ready. I found that boiling the dumplings makes the stew itself starchy and thick; to avoid this, boil in a separate pot. 

soon dubu (4)

Make sure to crack the egg while the dumpling soon dubu jjigae is still piping hot so that the egg cooks. Serve with a bowl of rice and your favorite Korean side dishes to make this a complete meal. I went even further and make Korean seafood pancakes as a little something extra!

dumpling soon dubu

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

Related Posts Plugin for WordPress, Blogger...

← Previous post

Next post →

2 Comments

  1. Hey keep posting such good and meaningful articles.

Leave a Reply