Um if your willing to share what ingredients do you usually use in your sundubu jjigae or what do you recommend using in it b/c in all honesty it sound really good and I really want to partake in new foods from different cultures/ethnic backgrounds :3
Hello Mousy! Yes I would love to. I would like to preface that I am the type of chef who does something according to a recipe once and eyeballs the ingredients anytime after that. If you ever make it/try it, let me know what you think/tell me how it goes :D
With sundubu jjigae, there are a few ways to make it and different ingredients call for a different name. Ex. If you use seafood, people typically call it, "Haemal Sundubu Jjigae."
I personally prefer a vegetable broth base with sliced pork belly as my protein add-in and seafood or enoki mushrooms, but I am also not a fan of touching raw meat so if I cook for myself, I generally go with vegetarian/vegan options. The soft tofu is an obvious must!! If I'm particularly hungry, I'll add in some Korean rice cakes or frozen fish cakes. I almost always top off my soups/stews with an egg beaten in.
! My tip is to do the tofu at the very end (perhaps before you turn off the heat), roughly around the time one would mix in an egg* since you don't want to overcook either of those ingredients and because mixing the soft tofu will break it up and you'll have less structured pieces to enjoy in your stew.
*If you want to whisk in an egg, do it before the tofu so you don't whisk your tofu!
! Depending on what your spice tolerance is, feel free to add in small amounts of the gochujang as you make your stew and taste as you go. Or save some broth base to dilute in case it's too much for you to handle. (I sometimes add too much in the first go, I've hurt my boyfriend before :3)
For more info on cooking instructions/other ingredient recommendations, you can read up here and/or here! (I used the latter to guide me the first time I made this away from home)
If you need any clarifications or you have more questions, feel free to ask, I'm chill about sharing my fave food recipes—not that I really have one as I go about willy nilly and chuck random things into my "soups".
SOmEoNE asK mE aBouT mY "LoAdEd miSo sOuP" XD or my spicy creamy udon inspired from that one Juju Sanpo.
Sooo what about your recipe for your loaded miso soup and spicy creamy udon quite honestly I haven’t tried miso soup before but I’ve heard from some people it’s good t have when your also sick and I love soup and udon ㅤᐢ. ֑ .ᐢㅤㅤ
\(//∇//)\ omg somebean is actually asking hello !!
The philosophy behind my loaded miso might offend some people but I didn’t grow up in a rich family and I’m kind of lazy when it comes to cooking for myself 80% of the time so it’s really just my way of not wasting food/eating enough to satiate myself for a meal.
As for my spicy creamy udon, it’s a healthier take on the recipe from a post-credit scene from Jujutsu Kaisen since I can’t afford to eat cup noodles all the time + it’s not the healthiest option. See? I’m lazy but I’m also not Σ(-᷅_-᷄๑)
Hope you like these if you get to try !!
Load Miso
Said philosophy of the loaded miso is to use up things you have in the fridge. I don’t always have the “typical” miso ingredients like tofu so to make sure what I cook will still be filling I’ll add in frozen fish cakes, frozen veggies and an egg (same egg-drop method from my tteokbokki recipe where it goes in last so it doesn’t overcook).
Depending on what you put in your loaded miso, here’s my usual order of things:
1. Desired amount of water, dashi, kelp/seaweed (the “flavour enhancers”/stock ingredients) go into a pot first. It’s okay if you don’t have anything besides water, I didn’t use dashi or kelp for the longest time, but if you have it on hand, it does add a little kick of authenticity to it.
2. If you are planning to pair udon in your soup as I usually do, cook this separately according to instructions in a different pan/pot.
If have a limited cooktop, do this first but cook for a minute or two less so it doesn’t overcook after you take it off the heat and drain !!
3. Now that your soup base is boiling, you’ll need to cook your solid/frozen add-ins and your proteins/veggies first—anything except eggs and tofus !! So this includes frozen veggies, (frozen) fish cakes, shiritashi noodles, rinsed/cut-up vegetables etc. I have never added anything other than those so if you want to throw in chicken, you’ll have to rely on your own discretion of cooking.
4. The key to making miso is to never let it boil once the paste is added in. Once you have what you want in your soup base, turn down the heat and scoop out your desired amount of miso paste (or follow instructions on your miso package/container.) Put the glob of miso into a tiny spare bowl, scoop out enough soup base and mix the two in the small bowl first*. Once it’s been relatively mixed and you have an even-watery paste, mix it into the pot.
*By doing this, you will yourself the hassle of making sure your soup isn’t chunky since I find it harder to dissolve the paste evenly if I place it in the pot as is.
5. Once your paste is all mixed in and you’ve taken a lil’ taste test, if all is well, you can now crack your egg and do it in the same egg drop method as I had mentioned in the tteokbokki post (drop it in on low heat and stir so it gets mixed into your soup.) Again, tofu goes in last since it’s easier to break unless you go medium-firm, but soft tofu hits different so if you add both of these, egg first then tofu.
6. Your soup is now complete* so turn off the heat completely.
*If you chose shiritashi (konjack) noodles, that should have gone in at step 3. If you chose udon, add that in now or pour your soup over it in a serving bowl.
Spicy Creamy Seafood Udon (SCSU)
This one is still a little iffy since I eyeball everything and have only made it twice but the goal is to replicate the seafood soup base you would otherwise get in your seafood flavoured instant noodle packs. Ingredients & instructions for one (1) serving :)
You will need:
Dashi stock, bonito flakes, dried sea kelp (if you can), sriracha (sub. hot sauce/chili peppers), heavy cream, water, udon, toppings such as fish cake and green onions.
! My recommendation is sriracha or just a hot sauce that's not Tobasco sauce, something with substance.
1. Same as you would starting the miso base, boil about 1 1/2 cups of water with 1-3 tbsp(s) of dashi with a pinch of bonito flakes and the wash sea kelp sliver. If you opt for chilli peppers, mince them up and add them to your base but the amount is up to you.
2. Cook your udon separately, once your noodles are ready, drain and place in your serving bowl. By now your soup base should be boiling. If you are in need to cook other toppings, do so now before you turn off the heat.
3. Add about 1/4 cup of heavy cream and your spicy addition choice. You can definitely go with less cream and more water! To start you can do 1/2 tsp-1 tbsp for spice; taste test!
ALT RECIPE: If you a lil' frugal bean and you keep excess soup base packets from instant noodles and happen to have the seafood flavour on hand, you can ultimately just open that with hot water, add your heavy cream + sriracha as you would in the Juju Sanpo I linked. Drown your udon in it and boom—you have the quicker method of cooking the SCSU!
I am not liable for coughing fits and upset stomachs. Don't be afraid to ASK/DM me for clarifications. I may come back to edit this if I make the spicy creamy seafood udon at some point.
