:max_bytes(150000):strip_icc()/spicy-korean-soft-tofu-stew-2118948-Hero_01-a93780a967144f87848680b8d7446494.jpg)
The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
517 | Calories |
30g | Fat |
11g | Carbs |
54g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 517 |
% Daily Value* | |
Total Fat 30g | 38% |
Saturated Fat 6g | 30% |
Cholesterol 83mg | 28% |
Sodium 1447mg | 63% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 6% |
Protein 54g | |
Calcium 664mg | 51% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Stew is comfort food in Korea, and this spicy Korean soft tofu stew (soondubuchigae) doesn't disappoint. It's filling, warm, and quite popular on the menus of Korean restaurants.
Like many Korean stews, soondubuchigae can be adjusted for different spice levels and flavor preferences. Vary your gochugaru (red pepper powder) according to your taste and your spice level preference.
Spicy Korean soft tofu stew traditionally calls for soft uncoagulated tofu, which has a higher water content than firmer varieties of coagulated tofu (which are made more firm by pressing more water out of them). Soft, uncoagulated tofu normally is sold in tubes in Korea and in Asian markets in the United States. If you're unable to find soft uncoagulated tofu, you can substitute soft or extra soft silken tofu.
Ingredients
- 3 tablespoons sesame oil
- 1/2 pound/1 cup beef (or pork, thinly sliced)
- 1/2 tablespoon garlic (finely chopped)
- 2 tablespoons red pepper powder (gochugaru)
- 2 cups anchovy stock (or beef stock or water)
- 3 cups soft tofu (or silken tofu)
- 2 tablespoons soy sauce
- 1 pound unshucked clams (or 1 cup shucked clams, rinsed)
- 2 scallions (sliced)
Steps to Make It
-
Gather the ingredients.
The Spruce / Maxwell Cozzi
-
In a soup pot, stir-fry the beef, garlic, and gochugaru in the sesame oil for about five minutes.
The Spruce / Maxwell Cozzi
-
Add anchovy or beef stock or water and soy sauce to the pot. Bring to a simmer.
The Spruce / Maxwell Cozzi
-
Add soft tofu and return to simmer.
The Spruce / Maxwell Cozzi
-
Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
The Spruce / Maxwell Cozzi
-
Add scallions and take off heat.
The Spruce / Maxwell Cozzi
Tips
- This tofu stew can be made completely mild to very spicy. we've listed a medium amount here. Soft tofu stew with no spice is referred to as 'white' in Korean restaurants.
- Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can't find the really soft stuff. Just slice it into small cubes and cook as directed.
Recipe Tags: