Friday, December 10, 2010

Stewed Spicy Korean Soft Tofu/Bean Curd with Seafood(Soondubuchigae)



Now I'm officially is a Kdrama (Korean drama)freak!! I'm really addicted to kdrama,no matter what category it's !!historical,melodrama,romantic ,comedy or action is all great for me! If you said the name of the drama ,I can search high and low to look for it online.I even joined kdrama forum to get update and discussion of the lastest drama..Beside that I even subscribed a pay site just to watch HD kdrama..Long story short...with the influence of Kdrama,I'm very curious to learn how to cook and enjoy Korean cuisine.I watched many many kdrama,most of drama talk about Stewed Bean Curd..So 2 days ago I cooked Stewed Tofu since the weather is extremly cold.Now it's the right time to eat something hot and soupy with rice,right? Actually I dunno what is the exect ingredients in the recipe .So I google the recipe but different site have slightly different recipe for Soondooboo Chigae or Soondubu Chigae (Spicy Stewed Korean Soft Tofu ) .Anyway I create my own version of Soondubu Chigae ..Viola!! it's really really amazing fabulous delicious!! I finished the whole pot within 2 meals!










Ingredients:(A)
For the broth:

2 tbsp soy bean paste
2 tbsp seasoned hot pepper paste
1 tbsp hot pepper paste *optional if you want extra spicy*
3-4 cups water
1 tbsp minced garlic
2 cubes anchovies bouillon
1 sheet kelp


Ingredients(B)
1 block silken soft tofu or any type soft tofu,cut into 6-8 pieces
1/2 lb clam,washed
200 gm sliced white meat chicken
4 sliced boneless flounder,cut
5 button white mushroom,washed and sliced
5 sweet baby corn,sliced
5 florets broccoli
1 small onion,peeled and sliced
2 leaves of Chinese cabbage/napa,sliced
1 small bell pepper,washed and cut small
1/2 carrot,peeled and sliced

2 tbsp sesame oil
handful of sliced scallion



Salted Kelp..This is my 1st buying kelp so I have no idea that kelp have salted,dry and unsalted version..


Method:
1:Prepare large claypot or dolsot or earthenware at medium heat with oil and garlic.Saute garlic for 30 seconds,then add in water and all ingredients (A) .Simmer for 15 minutes and bring the soup to bubbly boil.
2:Add in chicken first in the soup for 5 minutes before add in all the vegetables ingredients (B) except tofu,clam and fish.Cook for another 10 minutes before check the seasoning.
3:Add in clam,fish and lastly tofu.Let it simmer for another 5 minutes before remove from heat.Sprinkle with sesame oil and scallion.Serve it pipping hot in pot with steamed white rice on side




to cook Korean stew or dish ,you must use Korean soy bean paste DoenjangI think there are 2 type of Doenjang :brown and red.Correct me if I'm wrong..I learn this info's from watching kdrama





and this is a seasoned hot pepper paste



another type of soy bean paste.I believed it's red soy bean paste..correct me if I'm wrong...


hot pepper paste..Isn't it's easy to cook Korean food these day? We can just buy all the paste needed in any Korean mart or any Asian market.

carrot and napa

bell pepper and white mushroom

sliced white meat chicken kelp in anchovies broth

soy bean paste in broth
simmer in claypot on the stove









2 comments :

My Asian Kitchen said...

sorry for those who post comment..I can't tranfer your comment here when I changed the a new post due to html problem..Thank you for your understanding and appreciated it..

vincent said...

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.