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Korea Herald
23-03-2025
- General
- Korea Herald
Sundubujjigae, spicy delight
Sundubujjigae is a comforting and versatile Korean stew that offers a satisfying combination of soft tofu, or sundubu, savory pork and earthy oyster mushrooms. The dish can be customized to suit your spice tolerance, with the option to adjust the level of red chile pepper powder (gochugaru). The addition of eggs, cooked directly in the simmering broth, adds richness and texture to the dish, making for a perfect balance of flavors. While the recipe calls for soft tofu, feel free to substitute with silken tolfu, or yeondubu, if needed, as it will provide a similar creamy texture. For those seeking an even heartier meal, try adding shellfish for added depth. This dish pairs beautifully with steamed rice and is an excellent way to enjoy the comforting warmth of Korean home cooking. Try this recipe from the Hansik Promotion Institute Ingredients 500 grams soft tofu (sundubu) 100 grams ground pork 100 grams oyster mushrooms 1 tablespoon vegetable oil 875 ml water pinch of salt 4 eggs Seasoning 1 tablespoon red chile pepper powder (gochugaru) 1 tablespoon sesame oil 1 tablespoon minced green onion 1 teaspoon minced garlic 1 tablespoon soy sauce for soup (gukganjang) 2 tablespoons water Serves 4. Preparation Drain the soft dubu in a colander and break into large pieces. Shred the oyster mushrooms into thin strips. Mix gochugaru well with sesame oil, then combine with the minced green onion, minced garlic, soy sauce for soup, and water to make the seasoning. Cooking Heat a medium saucepan over medium heat and add the vegetable oil. Stir-fry the ground pork with the spicy seasoning. When the pork is cooked, add 3 1/2 cups of water and bring to a boil. When it boils, add the soft dubu and oyster mushrooms and reduce the heat to low. Simmer for 10 minutes and season to taste with salt. Divide the stew into 4 small individual saucepans and add an egg to each saucepan. Bring them to a boil until the egg whites are cooked. You could also cook the stew in a large saucepan and add the beaten eggs over the stew just before serving. Ladle into individual bowls. Tip There are many types of tofu. Soft tofu, or sundubu, is made by coagulating soymilk protein without draining the water. Soft tofu is known for its characteristically mild taste. If soft tofu is unavailable, silken tofu, or yeondubu, is recommended over firm tofu. Soft tofu is usually packaged in a cylindrical shape.
Korea Herald
23-03-2025
- General
- Korea Herald
Sujebi, comforting Korean hand-pulled noodle soup in savory anchovy broth
This sujebi recipe captures the comforting essence of Korean hand-pulled noodle soup, featuring a deeply flavorful anchovy broth and tender, chewy noodles. For best results, allow the dough to rest properly, as this enhances its elasticity, making for a more satisfying texture when cooked. Additionally, lightly toasting the dried anchovies before simmering them in water will yield a richer, more aromatic broth. Feel free to adjust the seasoning to taste, and don't skip the accompanying sauce — it adds a punch of spice and umami that elevates the dish. Try this recipe from Hansik Promotion Institute. Ingredients Hand-pulled dough 3 cups flour ½ cup water ⅓ teaspoon salt 90 grams potatoes, 30 grams Korean zucchini 1 oyster mushroom 30 grams large green onion Anchovy broth 20 medium dried anchovies 10 cups water 2 tablespoons soy sauce for soup 1 green onion 1 tablespoon minced garlic 1 tablespoon cheongju (rice wine) Salt as needed Seasoning 4 tablespoons soy sauce, 2 tablespoons soy sauce for soup 2 minced green chile pepper 1 tablespoon gochutgaru (red chile pepper powder) 1 tablespoon sesame seeds, crushed Preparation In a large bowl, mix the flour, salt and ½ cup of water. Knead the dough until soft and smooth. Place the dough in a plastic bag and rest it for 30 minutes. Remove the head and insides of dried anchovies and put clean anchovies into a large saucepan. Pour 16 cups water and bring to a boil for 15 minutes. Strain the broth in a colander with cheesecloth and remove anchovies. Season the broth to taste with soy sauce for soup and salt. Halve the potato and Korean zucchini. Cut them into ½-inch (1-cm) thick slices. Shred the oyster mushroom. Cut the green onion diagonally. In a small bowl, combine the soy sauce, minced green chile pepper and the rest of the ingredients for sauce. Cooking Bring the anchovy broth to a boil on medium heat and add potatoes. When it became transparent, add the dough as pulled bite-size pieces and boil them. Put the squash, mushroom, green onion in the prepared broth and boil them until the squash becomes soft. Serve with sauce. Chewier hand-pulled dough soup can be made by placing the dough in the refrigerator before cooking. Clear anchovy soybean soup is made of stir-fried dried anchovies, water, cheongju and soy sauce together for soup. Serves 4.
Korea Herald
23-03-2025
- General
- Korea Herald
Tteokbokki, beloved Korean street food
Tteokbokki is a beloved Korean street food, offering a perfect blend of chewy rice cakes, savory fish cakes and the bold, spicy-sweet flavors of gochujang sauce. This recipe captures the essence of this comforting dish with simple ingredients and easy-to-follow steps. For a richer taste, consider using an anchovy and kelp broth instead of plain water to deepen the umami. Feel free to adjust the spiciness level by adding extra gochugaru (red chili powder) or incorporating vegetables like onions, carrots and green onions for added texture and flavor. Whether you're enjoying it as a snack or a meal, this dish is sure to satisfy your cravings for something flavorful and satisfying. Try this recipe from the Hansik Promotion Institute. Ingredients 500 grams cylinder shaped rice cake sticks 150 grams fish cake sheets 360 ml water Gochujang sauce 3 tablespoons gochujang (red chili pepper paste) 1/2 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon corn syrup Preparation 1. Rinse the soft rice cake sticks and drain. If the rice cakes are hard, blanch in boiling water until soft. 2. Cut the fish cakes into strips. Place the fish cake strips in a sieve and pour boiling water over them for degreasing. Cooking 1. In a saucepan, add water, gochujang, soy sauce, sugar and corn syrup and mix them together. 2. Bring the sauce pan to a medium heat, and cook the rice cakes, stir occasionally with a wooden spoon. 3. Add fish cakes, and continue cooking until sauce thickens. Tip Use a rich brew of anchovies and kelp instead of water to make the dish tastier. More gochugaru and additional ingredients such as onion, carrot and green onion can be added if a spicier taste is preferred. Serves 4.
