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Soondubu Jjigae (Korean Soft Tofu Stew)
http://www.seriouseats.com/recipes/2012/02/soondubu-jjigae-korean-...
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Ingredients
categorized
original
1 four-inch-square piece kombu (sea kelp, see note above)
1/2 cup small dried anchovies (optional, see note above)
2 cups very fermented kimchi with juice
1 tablespoon vegetable oil
1/2 pound thinly sliced pork belly or bacon (optional)
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, grated on a microplane grater
2 to tablespoons gochujang
1 tablespoon light soy sauce
2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
24 ounces soft silken tofu, roughly broken
4 eggs
Ingredients
categorized
original
Produce
Four-inch-square piece kombu
(
1
)
Garlic
(
4
cloves
)
Scallions
(
6
)
Seafood
Anchovies, small dried
(
1/2
cup
)
Meat
Pork belly or bacon
(
1/2
pound
)
Condiments
Soy sauce, light
(
1
tablespoon
)
Cooking & Baking
To tablespoons gochujang
(
2
)
Vegetable oil
(
1
tablespoon
)
Refrigerated
Eggs
(
4
)
Silken tofu, soft
(
24
ounces
)
Prepared
Very fermented kimchi, with juice
(
2
cups
)
Other
2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
45.7
Rating
1-100
11
Tweets
11
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Views
90
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Recipe Stats
Published February 15, 2012 (1 year ago).
37 people saved this recipe.
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