Hello! What's up? Nothing- really? Oh-my I've been busier than a bumble bee!
So you ask "why?", Because I made soon dooboo Jjigae! It means soft tofu stew in English.
I looked the recipe up on the Internet yesterday and found two completely different recipes that I both liked, but I came to this conclusion "why can't I have meat and lot's of vegetables in my stew?!" and I mixed up the two very wonderful recipes to make my Soon dooboo Jjigae!
The original recipes are from the two lovely blogs, thanks so much Christina Kim, and Dr. Ben Kim! (I'll post the original recipe websites at the end of this post. :) )
Some of you Might be wondering why did I make this; what drove me to make this delicious stew?Well, I've had this stew be for at friends houses and I have always love how it comforts you in a way- what I'm trying to say is that when it could outside and your in your nice comfy lion slippers and your hungry, there's nothing better then a warm soup to heat you up. except for Soon dooboo Jjigae! It's aroma just warms you, and it's not only the fact the the soups hot. It's the fact that the soups slightly on the spice side so it warms you up and gets you blod-a pumpin'!
Now enough chitter-chatter! let's get cracken'!
You will need:
* Red chili powder
* White onion
* Garlic
* Sesame oil
* Kimchi
* yellow or white flesh potato
* carrot
* red and green bell pepper
* zucchini
* oyster mushrooms.* (OPTIONAL)
* spring or green onion
* miso (or soybean paste)
* one egg (any color can be brown or white.)
* 1 or two packages of silken tofu
TIP: If you use two packages of silken tofu I do not recommend adding the egg.
Only use the egg if you are using one package of tofu.
Let’s start buy adding 4 tablespoons of sesame oil, to a medium sized pot. then dump in some red chili powder about 2 tablespoons, stir this around until the chili powder becomes a slightly darker red, just Before it starts to burn. Then add a half a large white onion (chopped!) and about 1Tbsp of minced garlic.
After letting this cook for about 4 or 5 minutes, or, until the onion be
comes tender.
Then add about 3/4 cup of chopped kimchi (with the juice!!) to the mixture. *Yummy!!*
After letting this cook for 2 minutes, let’s get ready to add some fresh vegetables!
You should have one zucchini, One yellow or white flesh potato - whichever you prefer will do. One small carrot and *a good handful of oyster mushrooms.* (OPTIONAL) One spring onion, about half a red bell pepper, half a green bell pepper. And good handful of broccoli. Chop all this to medium sized pieces. (like in the picture above)TIP: when you are frying the onion garlic and kimchi all together you can put the heat on low and cook it for 7 mins and this way you have more time to prepare for the next step!
Now add 5 or 6 cups of water and add the zucchini, broccoli, red and green bell peppers, (and mushrooms if using) to the mix - let things boil on for another 5 minutes or until the zucchini is tender.
Now it’s time to add the miso( or soybean paste.). For about 5 cups of water, you'll need a heaping tablespoon of miso. And when I say heaping, I mean heaping!
Then add one or two package(s) of light silken tofu.
Bring to a boil and cook for about 5 mins.
Then add a beated egg. You want the egg to look like in the example below.
Then stream in the egg and cook for 4 mins with frequent stirring.Let cool until at a comfortable temperature, serve, and enjoy!
Serves 4 or 6.
(Depends on how much soup you serve to people.)
Thanks for reading! To visit the sites of the original recipes go here and here.
Some of the picture here are from the original recipes. I could not have made this recipe if it weren't for the original recipe’s creator’s Christina Kim, and Dr. Ben Kim!
If anyone has any questions at all feel free to post them!
- Screw ballz/ 나디아
