Soondubu Stew and Stew Paste recipe

 Soondubu Stew and Stew Paste 

another great recipe I'm putting here for my personal quick access from Futuredish.com They have a great video so head over there to watch the video and get the recipe from them. This is a quick meal and is especially great for hangovers when the paste is easy on hand in your freezer. 

Soondubu Stew Paste

1/2 cup diced onion

1/4 cup diced green onion

1/4 cup minced pork

1/2 cup gochugaru (yes 1/2 cup)

2 TBS kosher salt

1 1/2 TBS sugar

3 TBS minced garlic

3 TBS shoyu

2 TBS veg oil

1/2 TBS sesame oil

Add oils to wok or frying pan. once hot add green onion. Stir until it sizzles then add pork. Stir fry so it doesn't' clump then add regular onion. Fry until onion is translucent. 

Add garlic. Stir well, then add gochugaru flakes. The chili flakes will absorb all of the moisture. So reduce heat to medium low. 

Add sugar, salt, mix well. Then add shoyu and mix. Turn off heat and put paste into a bowl. Spread it out and let it cool for 15 minutes. Carefully put into plastic bag. Then another ziplock bag. Store paste in freezer for up to 4-6 weeks. 

Soondubu Stew

1/2 cup water

2 TBS paste

1 whole shiitake mushroom (I've used enoki or button in a pinch)

350 grams of silken tofu (the tube kind)

l egg

garnish with green onion chopped and black pepper

Slice mushroom thin and also green onion greens if desired. 

In ttukbaegi (clay pot or small saucepan) add water and paste over medium high heat. 

Once boiling add mushrooms and stir. Add tofu carefully and break it up with a spoon into large curds. 

Carefully crack the egg into stew. Garnish with green onion and pepper. Eat with loads of hot rice.