Spicy Tofu Kimchee Stew (Faux Soondubu Jjigae)

It was a rainy Sunday, overcast and gloomy. One could limp along the day, like through a hazy dream, or one could give a shock, of red, and heat, and get the frick going. So, I chose the latter, and it involved Korean spicy tofu stew. It's hard to describe what I'm craving for when I get the urge for this dish. It's mostly the double whammy of the hot heat. Fire elements of the bubbling chili broth usually served in a black iron pot that conjures a cauldron. Earth elements in the mushrooms and tofu. And the unmistakable smell and taste of the ocean from the seafood and kelp. It courses through the veins like a vampire's blood meal to make you right with the world.

I still hadn't gotten around to buying that bag of dried Korean anchovies that serves as the base for the broth. Could I make do with those anchovies packed in oil that I use for pasta? It turns out I could, only I used a good deal less than the dried because the flavor of the oil packed ones is so concentrated. And I didn't have kelp strips, so I used dried seaweed (wakame). Also, I didn't have the beef and seafood either so I just used chicken broth. It was a breeze and came together nicely.

 

Spicy Tofu Kimchee Stew (Faux Soondubu Jjigae)
inspired by Maangchi's real Soondubu Jjigae

2 anchovies packed in oil
2 cups chicken broth
3 1/2 cups water
2 1/2 tablespoons fish sauce
2 tablespoons Korean hot pepper flakes (if you like things super mild, start with 1 tablespoon)
1/4 cup dried seaweed (wakame) or kelp
1/4 - 1/3 cup chopped kimchee
5 dried shiitake mushrooms
one small onion chopped
five garlic cloves minced
2 scallions (sliced, the Korean way, or minced, my habit)
1 package of silken tofu (or 2 tubes of soon du bu) Slice the tofu into small cubes. With 1/4 of the tofu, crush it in your hands into the broth when it is time to add.
sesame oil
2 eggs (or maybe more if you are eating with more than 2 people)

1. Pour broth and water into pot and turn heat to high. Put in anchovies, onion, garlic, mushrooms and seaweed. Boil for 15 minutes.

2. Lower heat to light simmer. Take out mushroom if you can be bothered and slice. Add back in.

3. Add pepper flakes, fish sauce, kimchee and tofu.

4. 10 minutes later add eggs and scallion. I like to stir around the egg a bit, so that the white is distributed and leave the yolks intact, so that each eater can get a yolk in their bowl.  Drizzle with sesame oil.

5. A minute later, serve into large bowls and eat with rice.

Comments

[Ulla]

I just love your blog! I am nyc based as well. All your recipes are things I love to eat while out, and you make them look so simple! Love it!:)

[Maure]

doggone this looks delicious Michelle!
looks like the perfect meal for a visiting friend or relative!

[pooja]

please please please make it for me

[RavenousCouple]

we love maangchi and making this soup..and she's in NYC now! discovered your blog via vietblogger button.