"Mrs. Pyke Eats Korea" can be seen every month
in the Chosun Taekwondo Academy newsletter
This column is from the November, 2016 newsletter
Soon Dobu Jigae
Here is a recipe of one of my favorite Korean soups, Soon
Dobu Jigae. You will see this soup served in many Korean restaurants in a spicy
version. It is served in a spicy bright red broth with seafood
and silken tofu.
A perfect soup to cure the common cold! This version is a white broth and not
at all spicy. I love to serve this as a first course when we prepare Galbi
(short ribs) on our table top grill. This is a great opportunity for you to use
your Ttukbaegi. This is that fabulous brown glazed earthenware pot that you can
get at any Korean market. It makes for such a wonderful presentation when you
bring your bubbling Jigae to the table.
RECIPE
24 oz. silken tofu
8 oz. thinly sliced pork tenderloin or beef
(Vegetarians, skip the meat and use sliced shitake
mushrooms)
1 cup chopped scallions
2 Tbs. minced garlic
2 Tbs. sesame oil
2 Tbs. soup soy sauce or soy sauce
Ground black pepper to taste
Splash of mirin
Place your Ttukbaegi (soup pot) over medium high heat and
add 2 Tbs. sesame oil. Add your meat or shitake mushrooms, a pinch of salt and
saute for 2-3 minutes. Add 2 Tbs. minced garlic and stir fry a few minutes. Now
add your entire blocks of silken tofu and close lid and let simmer for 2-3
minutes. Remove lid and add 2 cups water. Let boil 5-10 minutes and try not to
stir to much, we want the tofu to remain in large glorious chunks! Add your
chopped scallions, 2Tbs. soup soy sauce or soy sauce and a splash of mirin.
Ladle into bowls and top with a generous spoonful of Maeun-Yangnyeom-Ganjang,
Spicy Soy Dipping Sauce.
Maeun-Yangnyeom-Ganjang
Mix together
3Tbs. chopped scallion
5 Tbs. soy sauce
2tsp. minced garlic
1 tsp. Korean ground red chili pepper
1tsp. toasted sesame seeds
Pinch black pepper
½ t sugar
This sauce is wonderful for dipping any grilled meat and on
top of rice.
This sauce is also served on fried tofu and is wonderful hot
or cold. I’ll write about this dish next month.
Haeng bog meogneum
Happy Eating!!
Pamela Pyke
