How to Make Eric Ripert Soondubu Jjigae (Korean Soft Tofu Stew) for 2

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, soondubu jjigae (korean soft tofu stew) for 2. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook soondubu jjigae (korean soft tofu stew) for 2 using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:

1. Get a small onion, chopped
2. Make ready garlic, minced
3. Get gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
4. Make ready sugar
5. Get pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
6. Get unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
7. Make ready fish sauce
8. Make ready soft tofu
9. Prepare eggs
10. Prepare small green onion, chopped
11. Make ready optional: 1 chopped fresh chili
12. Make ready optional: 1 teaspoon saewoo jut (Korean brined microshrimp)

Instructions to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:

1. Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes.
2. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes.
3. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too.
4. Bring the stew up to a vigorous boil again for 2 or 3 minutes.
5. Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through.
6. Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think

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