Korean Soondubu Tofu Stew, or “Soondubu Jjigae,” is a beloved staple in Korean cuisine, known for its comforting warmth and robust flavors.
Sometimes spelt Sundubu, This traditional dish featuring soft bean curd, tender beef slices, and a hint of the ocean from clams, is enriched with the tangy spice of kimchi and the subtle heat of paprika. Perfect for chilly days, Soondubu Tofu Stew is not just a meal, but a delightful experience that warms the soul.
This hearty stew is easy to prepare and brimming with nutrients, making it an excellent choice for both casual dinners and special occasions. The combination of rich, savory broth and the unique texture of soft tofu creates a harmonious blend that is both satisfying and nutritious. Follow this simple recipe to bring a touch of Korean comfort to your kitchen and enjoy a taste of authentic Korean home cooking.
Ingredients
- 750 gram soft bean curd (cubed)
- 1 1/2 cup water
- 200 gram beef (thinly sliced)
- 125 gram clams
- 125 gram kimchi (pickled cabbage)
- 1 tablespoon paprika
- 2 spring onions
- 1 teaspoon black pepper
- 1 tablespoon garlic (crushed)
- 1 tablespoon oil (for frying)
Instructions
- Heat the oil in a hot wok and, when sizzling, add the garlic and paprika.
- Once aromatic, stir-fry small batches of the beef until cooked.
- Return all the beef to the pan and add the clams, stirring well.
- Add the water and bring to a boil.
- Once boiling, add the sliced kimchi and stir.
- Cook until the kimchi is soft, then carefully add the bean curd, being careful not to break it too much.
Nutritional Information
- Per serving
- Energy: 329 kcal / 1375 kJ
- Fat: 21.8 g
- Protein: 27.45 g
- Carbs: 9.05 g
