Soft tofu stew (Soondubu jjigae) from Koreatown: A Cookbook (page 173) by Deuki Hong and Matt Rodbard

  • scallions
  • garlic
  • onions
  • mirin
  • daikon radishes
  • jalapeño chiles
  • shiitake mushrooms
  • kombu
  • dried anchovies
  • silken tofu
  • gochugaru

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 16, 2018

    Made this again, and this time, I altered the technique slightly and added the onion to the anchovy broth first and let it boil, covered, while I prepped all the other ingredients, plus a few more minutes, until that acrid smell of non sauteed raw boiled onions started to be less noticeable. Maybe 30 mins. I then added the rest of ingredients as directed. This was a huge improvement and made the stew taste much more like the restaurant version I love. Only remaining complaint is this version is a little too grainy in texture. I wonder if it needs finely ground (instead of coarse-the author doesn't specify) gochugaru or a bit less garlic. This time I used the "correct" amount of mushrooms and I missed them, because I love them, so use a cup of slices next time. When using Korean dasida powder for the stock, do not add any additional salt.

  • patioweather on March 20, 2018

    If I made this again, I would be much more careful about chopping the onions and garlic extremely small and maybe lessen the amount of each.

  • Yildiz100 on March 15, 2018

    Used Korean Anchovy stock powder instead of making my own. Many on Chowhound thought this needed more tofu but I thought the balance was good. I was a little generous with the mushrooms though. I thought the boiled onion (with no sautee step) smell was acrid. I think I would reduce the onion in the future or add the onion first and let it have a longer boil before adding other ingredients.

  • hirsheys on March 10, 2018

    I made a half portion of this today for lunch and agree that it is shockingly easy, particularly if you use pre-made broth. In my case, I used some of the shrimp broth that I've had sitting in my freezer for a while and it worked great, though I had to up the seasoning a bit, given that my broth wasn't as highly seasoned as I'm guessing one made with anchovies would be. I used re-hydrated dried shitakes rather than fresh and the soft tofu that comes in a tube. The only addition I'd make next time would be to add fresh scallions to the top for some freshness. This is delicious and so rich, filling, and unctuous that I spent several minutes running through the recipe in my head trying to figure out what makes it so rich.

  • kari500 on March 02, 2018

    Really good, and really easy. Even C liked this a lot. Served over rice. Added inch long slices of scallion. Used dashi instead of anchovy broth. Double. 2nd time used 4 tablespoons of cayenne - it was too much. Try with 2 next time, can always add at table.

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