Sundubu Jjigae By Alex Castroverde Sundubu Jjigae is my version of chicken noodle soup. It is not the soup itself that gives me comfort, even though the heat and spiciness envelop me like a warm hug when I feel sad. Rather I am calmed by the series of events required to make it, which remind me of home. After a hard day, my mother would sit my piteous self down and instruct me to wait.
I watched her dance in the kitchen as she prepared this warming dish for me.
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She would then place a cloth mat and the stone bowl filled with Sundubu Jjigae in front of me, and the smell alone would make me feel better. I hope you enjoy this recipe as much as I did growing up. sa Sha o
Steps: Ingredients:
2 tbsp neutral oil ¼ yellow onion, diced 7 oz soft tofu, cubed 2 cups kimchi, cut into long strips 1 sprig of green onions, cut into long strips 1 egg 2 cups of water 1 tbsp gochujang 3 tsp soy sauce 3 cloves garlic, minced ¼ cups dried kelp ¼ cup dried mushrooms (optional) 3 oz meat (optional)
1. In a medium bowl, pour warm water over the dry kelp and/or dry mushrooms. 2. Place the stone bowl with some oil inside on top of the stove and heat it up on high heat. 3. Once the oil begins to smoke, add the prepared kimchi, onions, and garlic into the bowl. Let it cook on medium heat for 5 minutes. 4. Add the water from the kelp and mushrooms into the bowl and bring to a simmer. Then, stir in the gochujang paste and soy sauce. 5. Once fully incorporated, add the kelp, soft tofu, mushrooms, and meat. Let it simmer for about 10 minutes. 6. Remove from heat and crack an egg into the bowl. Place the lid on top, and let the soup cool down for 5 minutes. 7. Open the lid, cut some green onions on top, and enjoy!
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