Dried Pollack and Soft Tofu Stew (Hwangtae Sundubu Jjigae): A Refreshing and Clean Soup to Soothe Your Soul
Dried Pollack and Soft Tofu Stew (Hwangtae Sundubu Jjigae): A Refreshing and Clean Soup to Soothe Your Soul
#DeliciousGuysSundubu #HwangtaeSoupRecipe #EasyKoreanStew
Experience the pure, savory taste of Hwangtae Sundubu Jjigae, a soup featuring tender soft tofu swimming in a rich, clear broth made from dried pollack. This comforting dish is perfect for a revitalizing meal that will warm you from the inside out. Its delicate yet deep flavor is truly satisfying, making it an ideal accompaniment to rice.
Ingredients for Hwangtae Sundubu Jjigae- 6 pieces dried pollack (Hwangtae), cut into bite-sized pieces
- 1 pack soft tofu (Sundubu), preferably the silken, delicate type
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp salt (for seasoning)
- 3 cups natural seasoning broth (or anchovy-kelp broth)
Cooking Instructions
Step 1
First, prepare the dried pollack by cutting it into manageable, bite-sized pieces with scissors. You can use it directly without soaking. Heat 1 tablespoon of sesame oil in a pan over low heat. Add the cut dried pollack and stir-fry until it becomes lightly golden and fragrant. This step brings out the nutty aroma of the pollack.
Step 2
Once the pollack is sautéed, gently add the soft tofu. Instead of adding it in one large chunk, use a spoon to break it up slightly. This will help it meld better with the broth, creating a wonderfully smooth texture.
Step 3
Next, add 1 teaspoon of minced garlic and 1 tablespoon of chopped green onion to enhance the aroma. For this recipe, we’re focusing on seasoning solely with salt to preserve the clean and pure taste of the broth. (While a tiny splash of fish sauce can be used optionally, salt alone is perfect for a pristine flavor.)
Step 4
Pour in the 3 cups of pre-made natural seasoning broth. This broth was made using only natural seasonings, without common ingredients like green onion roots, shrimp heads, or shiitake mushroom stems, resulting in an exceptionally clean taste. Using anchovy-kelp broth or a broth made with dried pollack heads will also add a delightful depth of flavor.
Step 5
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for a bit longer to allow the flavors to meld beautifully. Taste the broth and if it needs more flavor, gradually add more salt or a touch of salted shrimp to adjust to your preference. This dish is best enjoyed with a subtle seasoning, so adjust carefully.
Step 6
And there you have it – your delicious Hwangtae Sundubu Jjigae is ready! The refreshing and savory broth is perfect for pouring over rice, and the combination of tender tofu and flavorful dried pollack is simply exquisite. Enjoy this deeply satisfying and invigorating meal that will comfort you with every spoonful!
