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Kimchi Sundubu Jjigae
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Haemul Sundubu Jjigae (with seafood)
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Yachae Sundubu Jjigae (vegeterian)
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Gogi Sundubu Jjigae (with meats)
The robust flavoured and yet simple and comforting dish commonly served in a hot pot at Korean restaurants has many variations and ingredients combinations, which may include seafood, beef, pork, vegetables, mushrooms and kimchi. Focus on one special ingredient you can cook different sundubu jjigae soups:
Kimchi Sundubu Jjigae
Kimchi, that famous fermented cabbage dish is practically a must in a Korean meal. It can be consumed alone, as a side dish or it can be the main ingredient for soups or stews. Kimchi jjiggae or kimchi soup is a popular way to prepare it but it also can be the perfect touch for sundubu jjigae or soft tofu soup. This soup is prepared easily with some stir fried pork, kimchi, traditional stock and soft tofu or sundubu, that is added almost at the end. And to finish an egg is cracked ton top to be slightly cooked with the heat of the soup after it is taken off the heat. This is not only easy to make but delicious and satisfying.
Haemul Sundubu Jjigae
Haemul sundubu jjigae or Korean seafood tofu soup is one the favorites variations of this dish. Seafood makes the soup refreshing and of course tasty. You can use a mix of different seafood like clams and shrimps or use only a type product. Some recipes include mushrooms, but you can substitute the mushrooms for pork or beef. Some people like adding diced zucchini, too.
Yachae Sundubu Jjigae
Soft tofu soup, sundubu jjgae, is usually made with meet, nonetheless a vegetarian version can be as tasty as the meet or seafood versions. For this soup you can get a mix of mushrooms like shitake and enoki, and vegetables like zucchini and onions. You can also use vegetarian kimchi. This will add more flavour together with the spicy touch of red peppers flakes.
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