Receipe

5 Easy Steps to Perfect Chicken Soondubu Jjigae

5 Easy Steps to Perfect Chicken Soondubu Jjigae
Chicken Soondubu Receipe

Chicken Soondubu Jjigae is a delightful Korean stew known for its spicy, comforting flavors and its unique combination of soft tofu, vegetables, and chicken. Here's a step-by-step guide to prepare this wonderful dish at home in an authentic style.

1. Gather Ingredients and Prepare Your Mise en Place

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Before you start cooking, it’s beneficial to ensure all ingredients are ready. Here’s a list of what you’ll need:

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 packs of soft tofu (soondubu)
  • 3 cups of water or chicken stock for a richer flavor
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 zucchini, sliced into half-moons
  • 1 carrot, sliced
  • 1 cup kimchi, chopped
  • 1-2 tbsp Gochugaru (Korean chili flakes) - adjust for spiciness
  • 1-2 tbsp Gochujang (Korean chili paste)
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 1 green onion, chopped
  • Salt to taste
  • Egg, to serve (optional)
  • Seaweed flakes (for garnish)

Make sure to pre-chop vegetables and chicken to streamline the cooking process.

💡 Note: Adjust the level of Gochugaru and Gochujang according to your spice preference. The spiciness should balance with the sweetness and tanginess of the stew.

2. Prepare the Broth

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In a pot over medium heat, start with:

  • 1 tbsp of vegetable oil
  • 1 small onion, finely chopped

Sauté the onion until translucent. Then:

  • Add the minced garlic
  • Cook for an additional minute until aromatic

Next, stir in:

  • Gochugaru and Gochujang
  • Sauté for 2 minutes to extract the chili flavor

Add:

  • 3 cups of water or chicken stock
  • Bring to a gentle boil

3. Add Chicken and Vegetables

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Once your broth is ready, incorporate the following into the pot:

  • Chicken pieces
  • Zucchini and carrots
  • Kimchi

Let the stew simmer for about 15 minutes to allow the chicken to become tender.

4. Introduce the Soft Tofu

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Now, carefully add:

  • Soft tofu, breaking it into large chunks

Be gentle to keep the tofu from disintegrating too much.

Add:

  • 2 teaspoons of soy sauce
  • Salt to taste
  • 1 teaspoon of sesame oil for that extra depth of flavor

Stir lightly to mix. Simmer the stew for another 5 minutes.

5. Final Touches and Serving

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Before serving, stir in:

  • 1 green onion, chopped

If you like, add:

  • An egg - either poach it directly in the stew or serve it on top
  • Seaweed flakes for a touch of umami

Serve your Soondubu Jjigae hot, accompanied by steamed rice.

As we bring our culinary journey with Chicken Soondubu Jjigae to an end, it's clear that this Korean stew isn't just a meal; it's an experience. Through this blog, we've explored the vibrant palette of flavors from the spicy Gochujang to the umami richness of kimchi, all harmoniously blended with soft tofu and tender chicken. Whether you're a seasoned cook or a novice in the kitchen, preparing this dish at home allows for a personal touch, making each spoonful an homage to your taste preferences.

Can I use firm tofu instead of soft tofu for Chicken Soondubu Jjigae?

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Yes, you can use firm tofu. However, the texture will be different. Soft tofu tends to melt into the stew, giving it a creamy consistency, whereas firm tofu will retain its shape and provide a different mouthfeel.

How spicy is Soondubu Jjigae, and can I reduce the heat?

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Soondubu Jjigae can be quite spicy, mainly due to the Gochugaru and Gochujang. You can adjust the spice level by reducing the amount of chili flakes or paste, or you can serve it with a side of plain rice to balance the heat.

What other proteins can I use besides chicken?

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Soondubu Jjigae is very versatile. You can use pork, beef, seafood like clams or mussels, or even go vegetarian with mushrooms and extra vegetables for protein.

Is there a way to make this stew vegetarian?

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Absolutely! Simply omit the chicken and enrich the stew with an assortment of vegetables, shiitake mushrooms, and perhaps a dash of soy sauce or some seaweed for an umami flavor. You might also consider adding some tofu to compensate for the protein.

Can I prepare this dish in advance?

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Yes, you can make Soondubu Jjigae in advance, but add the tofu just before serving to keep its texture intact. It’s worth noting that the flavors deepen over time, enhancing the taste experience. Reheat gently, and if needed, adjust the seasoning to taste.

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