Beef Kimchi Silken Tofu Soup (Soondubu Jjigae) Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between kimchi jjigae and soondubu jjigae? ›

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

Sundubu 순두부

It's sold in Korean and Chinese grocery stores; check the expiration date, since it is very perishable, and store in the refrigerator if not using immediately. You can substitute silken tofu, which is very similar.

Common vegetables in Sundubu jjigae include mushrooms, zucchini, and green onions. These provide a range of vitamins and minerals, particularly vitamin C, potassium, and dietary fibre. They add texture, flavour, and nutritional value to the dish.

Jjigae, on the other hand, is defined by a potent and complex flavor profile; diluting it with rice before your first bite is just a waste of a good jjigae. The only way to get the most out of it is to get the full blast of flavor in one spoonful, then soak up the powerful aftertaste with a bite of rice.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.)

Because of its softer texture, silken tofu can be blended in a blender and will reach a consistency similar to that of yogurt making it a great greek yogurt substitute. If you are looking for a plant-based alternative to greek yogurt in a recipe then silken tofu might be one for you to try!

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Firm silken tofu should never be confused with or substituted for a firm block tofu. It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk. Firm silken tofu has a richer body that holds up better to handling.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

What does jjigae mean in Korean? ›

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and tofu. Stir gently and heat until boiling.

It compliments many flavors in sometimes surprising ways and has enough flavor to stand out on its own. A truly simple Korean meal is just steamed rice and kimchi, and it's mighty yummy.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.

In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone's corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and ...

The stew is typically paired with a bowl of hot sticky rice. To eat, take a spoon of the broth, along with a piece of kimchi and pork and pour over your rice. Then balance it on your spoon and take a large bite! Kimchi Jjigae is comfort food for virtually all Koreans.