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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –

Ingredients:

  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp

Directions:

  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:

Ingredients:

  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)

Directions:

  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes

 

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