SOON DOO BOO JJIGAE
SOON DOO BOO JJIGAE
#SIAintheKitchen
When you’re prepping so hard for an upcoming pole dance competition and one week prior you get extremely sick. I never get sick. Mentally, yes. Physically, no. But this time it was a sore throat, major congestion, cough, and non-stop headaches. I had to call in sick. I was drinking oil of oregano like it was nothing, downing multiple mugs of mint tea, taking those disgusting Emer-Gen C packets - I so desperately wanted to get better! And the only thing that was on my mind to help me get better food-wise was soon doo boo jjigae.
Soon doo boo jjigae is a Korean spicy tofu stew, perfect of those cold winter days or, in my case, days when you feel like you’re on your deathbed. It’s the easiest thing to make and you can add a number of ingredients to really elevate it.
I have been making this recipe for years, constantly tweaking it and making changes to it but I think I’ve finally perfected it. My version is pretty damn spicy with the addition of a few garlic cloves and some healthy heaping tablespoons of gochujang. Honestly, I wonder if it just tasted so good because I had lost some of my tastebuds. Either or, it really hit the spot. Now let’s just hope it cures my sickness!
SOON DOO BOO JJIGAE - serves 4
1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
3/4 cup kimchi
1 (700g) pkg soft tofu
3 tbsp dashi powder
1 tbsp gochugaru
1/4 cup gochujang
1 tbsp anchovies
2 cups water
1 egg
In a medium-sized pot, heat the vegetable oil over medium-high heat until hot. Add the shallots, garlic and kimchi and sauté until softened.
Add the tofu and break into chunks with your stirring spoon. Add the rest of the ingredients and bring to a boil. Ensure that the gochujang is well-dissolved.
Crack the egg into the pot. Let simmer. Serve with rice.