Quick & Spicy Soon Tofu Stew Using Leftover Wan Choo Myeon Sauce
Quick & Spicy Soon Tofu Stew Using Leftover Wan Choo Myeon Sauce
#SoonTofuStew #WanChooMyeonSauceHack #EasyRecipe #SpicyStew #HomeCooking
I made the ‘Wan Choo Myeon’ that Chef Jung Sang Hoon from ‘Pyeonstorang’ created. After enjoying Wan Choo Myeon, I had some sauce leftover. I considered making Wan Choo Myeon again, but then it struck me – this sauce is perfect for Soon Tofu Stew! The base of Soon Tofu Stew often involves stir-frying minced pork with gochugaru (red pepper flakes), and it’s similar to how Chef Baek Jong Won makes his. Since this Wan Choo Myeon sauce was made by stir-frying beef, I thought it would be an excellent base for a flavorful Soon Tofu Stew. It’s spicy and packed with a rich, meaty aroma. So, I simply prepared this delicious Soon Tofu Stew.
Spicy Soon Tofu Stew Ingredients- 800g soft tofu (soon tofu)
- 400g frozen stew vegetables (mixed vegetables)
- 300g frozen clam meat (adds a seafood broth flavor)
- 2 Tbsp red pepper flakes (gochugaru, adjust to taste)
- 1 tsp cayenne pepper (for extra heat, optional)
- 400g leftover Wan Choo Myeon sauce (the secret ingredient!)
- 2 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1L natural seasoning seafood broth (for a clear, refreshing base)
- 2 Tbsp soy sauce for soup (ganjang, for umami)
- 1 tsp salt (to adjust seasoning)
- 1-2 eggs (for a creamy finish)
Versatile Wan Choo Myeon Sauce Ingredients (for reference)- 2 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp minced ginger
- 4 Tbsp smoky chili oil
- 1 tsp sugar
- 2 Tbsp cayenne pepper
- 2 Tbsp crushed red pepper flakes
- 2 Tbsp Vietnamese red pepper powder
- 1 tsp black pepper
- 4 Tbsp salt
- 1 cup (approx. 200ml) natural seasoning seafood broth
- 1 Tbsp doenjang (fermented soybean paste)
- 600g ground beef
- 2 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp minced ginger
- 4 Tbsp smoky chili oil
- 1 tsp sugar
- 2 Tbsp cayenne pepper
- 2 Tbsp crushed red pepper flakes
- 2 Tbsp Vietnamese red pepper powder
- 1 tsp black pepper
- 4 Tbsp salt
- 1 cup (approx. 200ml) natural seasoning seafood broth
- 1 Tbsp doenjang (fermented soybean paste)
- 600g ground beef
Cooking Instructions
Step 1
In a pot, combine the frozen stew vegetables, red pepper flakes, and minced garlic. This forms the flavorful base of your stew.
Step 2
Add the frozen clam meat. This will enhance the stew with a deeper seafood flavor. If you prefer more heat, feel free to add extra cayenne pepper. (Note: Cayenne pepper isn’t intensely spicy, so consider other chili flakes for hotter results.)
Step 3
Now it’s time for the secret ingredient: the leftover Wan Choo Myeon sauce! Its rich meat aroma and umami will give your Soon Tofu Stew a wonderfully deep flavor. (For instructions on how to make Wan Choo Myeon sauce, please refer to this link: https://blog.naver.com/kstencil/222710263437)
Step 4
Pour all of the Wan Choo Myeon sauce into the pot. Don’t hold back!
Step 5
Gently add the soft tofu, keeping it in large chunks. You can break it up slightly with your spoon as it cooks.
Step 6
Pour in the 1 liter of natural seasoning seafood broth, and bring the stew to a rolling boil over high heat. It’s important to let all the ingredients meld together.
Step 7
Once the stew is boiling vigorously, reduce the heat to medium and let it simmer gently. This allows the rich flavors from the chili oil and beef to develop, creating that signature deep taste of Soon Tofu Stew. You’ll notice the stew darkening and taking on its characteristic appearance.
Step 8
Ladle the well-simmered Soon Tofu Stew into individual earthenware pots (ttukbaegi) for serving. Reheating it briefly on the stove will ensure it’s piping hot and delicious. Sprinkle the chopped green onions generously on top.
Step 9
When the stew is bubbling hot, crack an egg into the center of the ttukbaegi. Continue to simmer for a moment; the hot broth will gently cook the egg, making it soft and adding a delightful richness to every bite.
Step 10
And there you have it – a delicious, spicy, and deeply flavorful Soon Tofu Stew made effortlessly with leftover Wan Choo Myeon sauce! Traditionally, Soon Tofu Stew involves stir-frying meat and adding garlic and chili oil, but the Wan Choo Myeon sauce streamlines this entire process. While the sauce has seasoning, you might need to adjust the taste according to your preference using soy sauce for soup or salt. I used both for an extra layer of savory flavor. Enjoy your wonderful Soon Tofu Stew!
