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Dumpling Soon Dubu Jjigae

Course Main Course
Cuisine Korean
Keyword stew
Total Time 1 hour
Servings 2
Author Christine Ma

Ingredients

Anchovy broth

  • 3 cups water
  • 10 dried anchovies
  • ½ medium onion peeled, left whole
  • 2 cloves garlic peeled, left whole
  • 2 dried shiitake mushrooms
  • 3x3 inch square dried kelp

Soon dubu jjigae

  • 8 dumplings
  • 1 tablespoon oil
  • 2 garlic cloves minced
  • 1 cup kimchi chopped
  • 1-4 tablespoons Korean chili flakes
  • 22 ounces silken tofu
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon black pepper
  • 2 large eggs
  • chopped green onion for garnish
  • rice for serving

Instructions

  • Combine water with dried anchovies, onion, garlic, shiitake mushrooms, and kelp in a medium pot. Bring to a boil over high heat. Lower the heat to medium-low and let simmer for 20 minutes. Strain the stock, discarding the aromatics. Set aside.
  • Bring a pot of water to a boil over high heat. Add the dumplings and cook until the dumplings and float to the top, about 8 minutes. Drain and set aside.
  • Heat 1 tablespoon oil in a medium saucepot over medium-high heat. Add the garlic, and saute for 30 seconds or until aromatic. Add kimchi, anchovy stock, and chili flakes, and bring to a boil. For a mild stew, add 1 tablespoon chili flakes. For extra hot, add 4 tablespoons or more.
  • Add the tofu, breaking up the large pieces with a wooden spoon. Season the stew with fish sauce, soy sauce, and black pepper. Stir to combine and let simmer for 5 minutes. Add the dumplings and crack the eggs directly into the pot. Simmer for another minute then remove from heat. Garnish with green onions and serve with rice.