SoondubuJigae
Figure 1: Plated.
Ingredients
- Things you should always have: 6 cloves garlic, S&P, 1 cooking onion, rice wine, rice.
- Aromatics: Sesame oil, dashi, kombu, MSG, ginger.
- 3-4 big fat spoons of Gochugaru (Red Pepper Flakes). Depends on how spicy you want it.
- 2 tubes of soft Soon tofu.
- 1/2 lb pork jawl/neck/belly (basically any pork location)
- Quarter korean radish
- ~10 shrimp
- 3 eggs
- 1/2 lb Oyster mushrooms (optional)
- 1/4 cup kimchi (optional)
- 10-20 shrimp heads
- Clay pot(s).
Directions
- Make stock. Heat a pot of water w/ korean radish/shrimp heads/MSG. You’re supposed to use dried anchovies/kombu here, but I didn’t have any; the goal is to create a savory umami broth, and this achived the same purpose. Boil then simmer for at least 20 mins. Madre said 2-3 hours would be ideal.
- Cook rice while stock is boiling…
- Dice onions, mince garlic and ginger, cut pork/kimchi/mushrooms/green onions into small chunks.
- Oil. Add onions, wait a min, then garlic, green onions, pork, annd kimchi. Cook for 5 mins on high. Deglaze w/rice wine.
- Add back the stock. Add mushrooms. Boil then simmer for at least 10 mins.
- Add dashes of soy sauce.
- Mix gochugaru, sesame oil, and black pepper. Mix into paste.
- Fold paste into stew. Add tofu and shrimp, boil for a bit, kill the fire, then crack in eggs.
- Enjoy over rice and kimchi :).
Pictures
Figure 2: Making the broth for soondubu.
Figure 3: Lots of prep in this one. I wasn’t really precise on the measurements, but this is a good reference for 4-5 servings.
Attempts
12/6/2020
- Used seafood stock (boiled shrimp heads, ginger, radish, MSG) for around 1 hr.
- Boiled for 15 minutes post. Separated into two clay pots, one spicy for one serving, one nonspicy for three servings.
- 10/10, perfectly salted. Paired well with kimchi that finished fermenting. Spicy paste timing is irreelvant, you can add sooner or later.
- Browned in the pot, but since the big clay pot did not have a flat bottom, there were some burn bits. Would not recommend.
