Saucepan@saucepan · Shared this recipeFollowKorean · sauceSoondubu JjigaeA Korean silken tofu stew made with a caramelized chili oil paste, zucchini, scallions, clams, and a poached egg.total25 minprep15 mincook10 minserving1Original recipe on doobydobap.comKeep this recipeAdd a copy of Soondubu Jjigae to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients1 servingBack to 1 serving1 pack / 350g of soondubu, silken tofu0.5 cup zucchini, thinly sliced1 scallion, thinly sliced0.5 cup clams or protein of choice1 egg0.5 tbsp fish sauce, season to your liking0.25 tsp sesame oil150 ml water*, should only come up to 20% height of your pot0.5 onion, finely diced2 scallions, thinly sliced1 clove garlic, finely diced0.333 cup neutral oil3 tbsp gochugaru, Korean chili flakes1 tsp fish sauce1 tbsp soy sauceStepsClear checksTap an ingredient or step to check it off.1Step 1: Add your onion, scallions, garlic, oil to a pot.2Step 2: Bring the heat to a medium-low.3Step 3: Once the oil comes up to temperature, bring it to a medium-low and cook until caramelized. We’re infusing the oil with the aromatics so low and slow is best! This process should take around 20 minutes for the best caramelization .4Step 4: Once the paste has caramelized to a golden brown color, add the gochugaru. [If you’re putting in meat for your soondubu, this is a good time to add it and cook out the meat to get it browned and crispy]5Step 5: Toast the gochugaru in the oil. The oil should turn bright red.6Step 6: Once the gochugaru has toasted, drizzle the soy sauce and let it slightly burn. This is to add to the aroma and the umami. Add the fish sauce in as well7Step 7: Transfer the paste into a separate bowl. The reason why we have a separate paste is to be able to adjust the spiciness to your liking.8Step 8: (I add 2 tbsp, but for less spicy add 1 tbsp. If you’d like it to be extra spicy then add a thai chili pepper if you’re feeling bold)9Step 9: In an earthenware pot, add your water in. The water should only come to 20% otherwise your soondubu will overflow.10Step 10: On high heat, boil the water. Add the zucchini and scallions and cook for 1 minute.11Step 11: Drop the clams or seafood into the veggie broth.12Step 12: Once the clams have opened, add your paste in.13Step 13: Season with fish sauce.14Step 14: Turn the heat off and enjoy with a cracked egg. The residual heat will poach the egg. Enjoy! Thanks to those who tuned into my live :)getsaucepan.com/r/ebf112ea-16fb-40b2-8634-19817a9bc89a · Original: https://doobydobap.com/recipe/soondubu-jjigae
