Korean•comfort
Korean Soondubu Tofu Stew
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,...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat the oil in a hot wok and, when sizzling, add the garlic and paprika.
- 2
Once aromatic, stir-fry small batches of the beef until cooked.
- 3
Return all the beef to the pan and add the clams, stirring well.
- 4
Add the water and bring to a boil.
- 5
Once boiling, add the sliced kimchi and stir.
- 6
Cook until the kimchi is soft, then carefully add the bean curd, being careful not to break it too much.