Soon Tofu Jjigae (Spicy Korean Soft Tofu Soup)
“A fiery tofu soup that will make you forget every bad thing you ever thought about tofu. A spicy, spicy, red broth and tofu are the base. We’re talking soft tofu here with the texture of, like, buratta. And from there you have a handful of variations but the most common is with kimchi with a bit of everything: beef, oysters, mussels, clams. Oh and table side, they crack an egg in there!” – Anthony Bourdain, Parts Unknown
As Anthony Bourdain puts it, this Korean soft tofu soup will change your perception about tofu and lift you up from cold, depression, stress..etc.anything bad happening in your body and soul. It's easy to make one pot dish and you are going to need a 1- 1.5qt (4-6 cups) pot.
RECIPE (Serving 2-4 people)
1 Tbsp Cooking Oil
1/3 cup. Ground Pork
1/3 cup Yellow onion chopped
1 tsp Garlic, minced
1/2 cup. Kimchi (Juice drained)
1 Tbsp Gochu garu
1, 1/4 cup. Chicken broth
1 tsp. Soy sauce
1/2 tsp. Salt
1 tsp Sesame oil
1 tsp. Sugar
1/2 cup Zucchini, slice thin
1/2 cup Shiitake mushroom, slice thin
11oz(1pack). Extra Soft Tofu
1 Egg
3tbsp Green onion, chopped
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Add oil in a pot over medium heat and add ground pork. Break pork apart using spatula or wooden spoon for even cooking.
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When ground pork is about 2/3 cooked and slightly browned, add yellow onion and garlic and continue to cook until onion is translucent.
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Add Kimchi and Gochu garu and stir fry for about 2-3 minutes.
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Add chicken broth, soy sauce, salt, sesame oil, and sugar
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When the broth starts boiling, add zucchini and mushroom
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When the broth start boiling again, Spoon out tofu into the broth and simmer for about 2 minutes.
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Crack the egg and drop it into the soup and leave it until the yolk is just slightly cooked
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Take the soup off the heat, top with green onion, and serve table side.
