KOREAN TOFU SOUP NEAR ME RECIPES

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SOONDUBU JJIGAE: KOREAN SPICY TOFU SOUP



Soondubu Jjigae: Korean Spicy Tofu Soup image

Provided by Meredith James

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 9

12 oz of silken tofu*
1/3 c of kimchi, thinly sliced
2 tsp of red chilli pepper flakes**
1 tsp of garlic, minced
1 tbsp of sesame oil
1 c of vegetable broth
2 tbsp of kimchi juice
1 scallion, chopped
Salt and pepper to taste

Steps:

  • Using a sharp knife, cut your kimchi into small, thin slices and mince your garlic.
  • Drizzle sesame oil in a pot over medium heat.
  • When the oil has warmed, add your kimchi slices and minced garlic. Then sprinkle over with pepper flakes.
  • Cook the ingredients until they start to soften. This should take no longer than 3 min.
  • Pour in the vegetable broth and the leftover juice from your kimchi into the pot. Stir ingredients together.
  • Bring your kimchi tofu soup broth to a boil and leave to boil for 5 min.
  • In the meantime, press tofu blocks using a tofu press and cut into large chunks.
  • Add the tofu to the broth along with a pinch of salt and pepper to taste.
  • Allow the broth to simmer for another 5 min.
  • Chop your scallion into thin pieces, and add it to the broth just before turning off the heat.
  • Serve your Korean soft tofu soup boiling hot!

Nutrition Facts : ServingSize 2

KOREAN SOFT TOFU STEW (SOON DU BU JIGAE) RECIPE | ALLRECIPES



Korean Soft Tofu Stew (Soon Du Bu Jigae) Recipe | Allrecipes image

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Provided by susi EM

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 10

1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1 egg
1 teaspoon sesame seeds
1 green onion, chopped

Steps:

  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 7 g, CholesterolContent 99.4 mg, FatContent 16.5 g, FiberContent 2.3 g, ProteinContent 20 g, SaturatedFatContent 3.2 g, SodiumContent 415.1 mg, SugarContent 1.1 g

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