Silken Tofu Stew (Soondubu)

One of my favorite Korean stews to eat is a spicy, seafood-filled silken tofu stew (soondubu). Even though my grandma cooked a plethora of stews and soups, this was not one in her repertoire. But I would always order it whenever we ate out at a Korean restaurant. 

As the weather got colder last month, I kept seeing recipes pop up for Soondubu on the internet (here and here). I tried a couple recipes and am happy to report the easier of the two is now my new favorite at-home soondubu recipe. 

The recipe comes from a Korean-American food blogger. I've been following Cafe Maddy on Instagram for a couple of months and have enjoyed watching her Korean food videos narrated by her soothing voice. Her recipes all seem simple and easy to make. One day, I hope to get a taiyaki pan like her so I can join her in making these cute fish-shaped pastries at home. 

Soondubu Jigae (Silken Tofu Stew) adapted from Cafe Maddy, serves 2

Ingredients: 

1 tbs canola oil 

1/2 tbs sesame oil

1 scallion, chopped

1/4 onion, chopped

1 tbs gochugaru 

1 tsp oyster sauce

1 tsp soy sauce

1 1/2 cups water

1 tsp dashi powder

1 garlic clove, minced

optional: assorted chopped veggies: zucchini, mushrooms, etc AND/OR frozen seafood mix (shrimp, mussels, clams, scallops--trader joe's has a great one). 

1 tube/box silken tofu (this Korean brand is great or the boxed kind works too)

1 egg

cooked sushi rice

Directions: 

1. Heat a medium pot over medium heat then add canola and sesame oil. 

2. Add in chopped scallion (save some for the garnish) and onion. Heat until softened, 3-4 minutes. 

3. Add in gochugaru and stir to coat onions. 

4. Add in oyster sauce and soy sauce and stir to combine. 

5. Add in water and dashi powder and cook to boil. 

6. Then add in veggies, frozen seafood and garlic. Cook until veggies are softened and seafood is heated through, 4-5 minutes. 

7. Then add tofu and break it up into large pieces in the pot. Bring back to a boil and cook for 4-5 minutes. 

8. Turn off heat and crack in the egg. Let sit with the lid on for 3 minutes. Garnish with extra green onion.

9. Serve with cooked rice in a bowl and enjoy!