I was craving for Sundubu Jigae (Soon Duboo Chigae to some), a Korean tofu stew, for sometime now and even though my friends and I ate at Yedang (Korean restaurant in Ortigas) my tongue seems to be yearning for the dish every week!
So at the grocery store, I realized maybe I can replicate the dish again, but with some revisions since I don't have all the ingredients at hand. I looked up some easy Sundubu recipes on Youtube and bought stuff this afternoon. It tasted close to the real thing :)
I hope you find this easy to do too.
Easy Sundubu Jigae
1 block silk tofu, chopped into huge blocks
1/4 cup onion leeks, chopped thinly
1/4 k pork strips or menudo cut
1 white onion, minced
1 big clove garlic, minced
1 small pouch of Dae Kimchi
2 tablespoons of red pepper paste
2 tablespoons of patis or fish sauce
1/2 pouch of Del Monte Caldereta sauce
2 eggs
mushrooms (can be button, shitake or whichever you like)
1 tablespoon sesame oil
1 1/2 cups water
Saute garlic and onion in sesame oil. Add the pork and fish sauce. Saute until brown then add the water. Let it boil for 10 minutes then add the kimchi and red pepper paste. Put in the tofu then let it simmer. Add the caldereta sauce, mushroom and leeks. Let boil then crack the two eggs. Do not stir. Turn off the stove and let the remaining heat cook the egg. Serve with steamed white rice.
