Today let’s learn about cooking sundubu jjigae (순두부찌개) at home! This spicy Korean stew features soft tofu (두부), vegetables and protein (beef, pork, or seafood). Topping off this delicious stew is a cracked raw egg. Known for its spicy and savory flavor, sundubu jjigae has become a popular comfort food. About the South of Seoul ‘A Year to Learn Korean Cooking’ Series If you are familiar with the series, skip ahead to learn more about sundubu jjigae. Many of us live in South Korea for only a year. The time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020, they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow KimchiRednecks on YouTube for other great videos about living life in South Korea. About Sundubu Jjigae 순두부찌개 Sundubu jjigae (순두부찌개) is a Korean spicy stew consisting of soft tofu, vegetables, and traditionally includes a protein such as beef, pork, or seafood. The dish typically includes ingredients such as onions, garlic, mushrooms, zucchini, and green onions. Flavored with gochujang, gochugaru, soy sauce, and sesame oil, this dish is cooked and served in a hot stone pot (ttukbaegi 뚝배기). Soft tofu, also called silken tofu, is freshly curdled and has not been strained and pressed. Since it has a high moisture content, this tofu breaks very easily and makes it delicate when handling it or cooking it. Although you can purchase this tofu in either the cylindrical form or the standard tofu container, the cylindrical tofu is generally easier to control when cooking this dish. The combination of ingredients, seasonings, and broth in sundubu jjigae creates a complex and satisfying flavor that is both spicy and savory. Also, the soft tofu in this dish adds a level of smooth and creamy consistency to the stew. Variations of Sundubu Jjigae 순두부찌개 There are many variations of sundubu jjigae. The differences are based on the ingredients and seasonings used. These are the most common variations: Using different combinations of ingredients and seasonings, you can make your own variation of sundubu jjigae to suit your tastes. Our First Experience With Sundubu Jjigae Sundubu jjigae is one of the stews that Chuck has loved for a long time. When we first came to Korea, my spice levels were still very low. The thought of cooking this for a meal for us or even trying it at a restaurant had me terrified. After many years of being in Korea and increasing the amount of spice that I can tolerate, I decided to attempt making it at home. Our first attempt was a failure for us! It tasted perfect. However, when I added the tofu to the stew, I misunderstood the directions in the recipe and squeezed the tofu in through a small area where I had snipped at the tip. I was so mortified about how bad it looked that I refused to use the video. However, I was also motivated to try again. This time I understood that cutting the cylindrical tofu in half and then squeezing it into the stew would give the desired effect of soft pillowy clouds (instead of a chunky mess!) Even seasoned cooks can misunderstand directions in a recipe. Biggest Hurdles Making Sundubu Jjigae Sundubu jjigae is not a simple dish to make. Therefore, there are a few hurdles that you should be aware of before you attempt to make it at home. Balancing Flavors in the Stock First off, you want to achieve the right balance of flavors in the broth. Since this stew relies heavily on the flavor of the broth, there is a delicate balance to achieving the right level of spiciness, saltiness, and umami. While it can be challenging because you do not want the flavor of the broth to become too overpowering or too bland, following the recipe exactly should keep you on the right track. The dish will be the deeper red color if you use ground gochugaru instead of gochugaru flakes. Cooking with Soft Tofu Another challenge is cooking the soft tofu without breaking it apart. Soft tofu is very delicate and can easily fall apart during cooking, which can affect the texture of the stew. To prevent this, it’s important to handle the tofu gently and avoid stirring the stew too vigorously. Timing for Adding Ingredients Finally, timing is essential when making sundubu jjigae. Therefore, it is best to add the tofu towards the end of cooking. This will prevent overcooking and help to keep it from breaking apart. If you are adding the egg, it should be added last. If you allow it to bubble and sizzle for about a minute, it should not overcook. Remember, the egg yolk gets broken and mixed in to the stew to make it creamier. The egg does continue to cook a bit since the stew is served hot. Three Recommended Sundubu Jjigae Videos to Watch Are you ready to tackle the challenge of making sundubu jjigae at home? Here are three videos to inspire you to make your own! We like to include three perspectives on any dish that we present 1) a Korean chef making the dish in Korea, 2) a Korean chef making the dish in a foreign country (provides options for substitutions), and 3) foreign residents making the dish while living in South Korea. These three perspectives provide a broader look at cooking the dish so that you can understand how to adopt it into your lifestyle. Korean Making Sundubu Jjigae Korean American Making Sundubu Jjigae Americans in Korea Making Sundubu Jjigae Let Us Know How It Turned Out When you make sundubu jjigae at home, be sure to leave a comment on this blog or our video. We would love to hear how your dish turned out. Also, we love to hear about your adventures and experiences cooking these dishes at home. Follow KimchiRednecks If you are looking for other dishes (Korean or otherwise) or reviews of local restaurants, be sure to check out the KimchiRednecks channel. We also share a little behind the scenes in or our social media accounts on Facebook or Instagram. Join Pyeongtaek Food & Fun If you live in the Pyeongtaek area, share your cooking experience with us in the Pyeongtaek Food & Fun Facebook group.  Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

The post A Year to Learn Korean Cooking: Sundubu Jjigae appeared first on South of Seoul.

Are you looking for the best spicy Korean stews/soups to keep you warm all winter long? Whether you want to eat out or make it at home, we have you covered. Spicy Korean Stews/Soups for Winter Winter is coming and when it does you are going to be thanking us for this post. When the temperature drops and your butt freezes, there are five Korean stews/soups we recommend to chase the blues away. They are spicy, ass kicking soups that make you feel like you are being hugged by an angry grandmother from the inside out. These are the dishes we crave and eat in mass all winter long. At this point we don’t know how we ever lived without them. And if spicy stews/soups are not your thing, make sure to check out 5 NOT Spicy Korean Soups for Winter. Kimchi jjigae 김치찌개 This is not for the timid, but it is the ruler of them all. When we first arrived in Korea we thought this stew was too much, but now it’s what we crave more than anything when the weather gets cold. There is just no way of replacing this unusually, delicious stew. It’s spicy, tangy, sweet, and rich. This soup is often eaten for breakfast because it sets you up to have a good day. Where We Like to Eat It: If you are in the Pyeongtaek area, make sure to check out our blog with ten locations for you to enjoy the deliciousness of kimchi jjigae. KimchiRednecks show you how to make Kimchi Jjigae at home Budae Jjigae 부대찌개 Now, if meat is what you are all about, then you want to go for some good old fashioned soldier stew. This dish doesn’t try to be fancy. It originated during the Korean War when they were making food out of scraps left by soldiers. It’s pure brilliance. If you are a food snob, don’t even bother. This is all about cheap hotdogs, sausages, and ramen noodles. OMG we want some just talking about it.  Songtan is also known for having the best budae jjigae in the country so it’s the perfect place to try it. Where We Like to Eat It: If you are in the Pyeongtaek area, make sure to check out our blog with eleven locations for you to enjoy the hearty budae jjigae. KimchiRednecks show you how to make Budae Jjigae at home Sundubu Jjigae 순두부찌개 We call this “Angry Care Bear clouds” in soup. It’s often super spicy but the soft tofu feels so comforting you’re not sure if you are in love or angry. Unbelievably awesome to eat in January and there is an especially fabulous version in Pyeongtaek not far from AK Plaza. If you are in a hurry though, this is a great dish to grab at any Korean lunch counter. Where We Like to Eat It: KimchiRednecks show you how to make Sundubu Jjigae at home Dakdoritang 닭도리탕/Dakbokkeumtang 닭볶음탕 Not exactly a soup or stew by Korean standards, but it is by ours so it makes the list. This dish can be hard to come by as it often has to be ordered ahead and is made for 3-4 people (also making it expensive on the menu). The chicken will simply melt in your mouth and the heat from this dish will keep you warm all day long. We love to go to a restaurant and order this on a weekend with friends. Especially if we have been playing outside in the cold. Where We Like to Eat It: Maangchi shows you how to make Dakbokkeumtang at home Yukgaejang 육개장 This winter classic is filled with stewed beef and unique Korean vegetables. Known for being VERY spicy and hearty. The mountain ferns give the dish and unique earthy flavor that you will either love or hate. Once again, this is for those who love Korean food and unique flavors. Where We Like to Eat It: KimchiRednecks show you how to make Yukgaejang at home Read more in our Year to Learn Korean Cooking Series This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. Join the Pyeongtaek Food & Fun Facebook Group Share your adventures with the best spicy Korean stews/soups with our community at Pyeongtaek Food & Fun Facebook Group. Join the South of Seoul moderated community of active and friendly Pyeongtaek international residents makes moving to Pyeongtaek easier. With so many different voices and opinions, it is always refreshing to see everyone’s adventures in our local community. In addition, all of the posts shared introduce our community to new places and old places that can feel new all over again. Volunteer with South of Seoul Interested in working with a fun team of talented volunteers? The South of Seoul volunteer team is always looking for other like-minded folks to research information, compile blogs, and edit content.

The post 5 Best Spicy Korean Stews/Soups For Winter appeared first on South of Seoul.