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Whether you are a college student simply beginning your own culinary experiments or a skilled cook with several dinner events under your belt, there is always something new to learn about cooking. We hope these Soondubu Jjigae (Korean Soft Tofu Stew) for 2 recipe and tips can help you in your kitchen area tonight, and get used to wonderful home-cooked meals.

Use a small onion, chopped.
Prepare garlic, minced.
Prepare gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
Prepare sugar.
Use pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
Use unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
Use fish sauce.
You need to prepare soft tofu.
Use eggs.
Provide small green onion, chopped.
You need optional: 1 chopped fresh chili.
Prepare optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice. The Korean pepper powder is worth the extra trip to a specialty market. Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.

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..
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..
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..
Bring the stew up to a vigorous boil again for 2 or 3 minutes..
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..
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.

I also want to highlight that there are two different types of soft tofu available at a Korean grocery store. Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make at home. Once you've made the base stock, the whole. Warm and spicy Korean soft tofu stew.

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