Soon Dubu Jigae and Cucumber Banchan

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Again! A new confirmed staple. Although I am ready to try something besides the cucumber. I think I am becoming a cucumber.

I adjusted the portions of the Soon Dubu:

  • 3 square packs of soft tofu (before used 2)
  • 4 cups water (before 6)

I also first made a course puree in the food processor of:

  • 2 T fresh garlic
  • 3 fresno peppers, 2 serrano chilis, and 1 habañero pepper
  • 1 small onion
  • 2 T canola oil
  • 2 T coarsely ground Korean chili pepper powder

I sauteed the puree in my soup pot. When fragrant, I added the water, tofu, mushrooms (both oyster and shiitake), and 1 T of gochujang, boiled, and the simmered for 30 minutes. Add salt and sugar to taste (I think I added 2-3 T of sugar this time). I then added 1 T of sesame oil and 3 large chopped scallions and simmered 15 minutes longer.

With the increased amount of tofu and decreased amount of water, the impact of this stew was far greater and much more representative of how it should actually taste. Success!

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