Shrimp Paste Tofu Stew (Saewujeot Dubu Jjigae)
Clear and Savory Shrimp Paste Tofu Stew: An Effortless Recipe That’s Perfect with Rice
Experience the perfect harmony of delicate tofu and flavorful shrimp paste! This light and refreshing stew is an absolute rice thief, guaranteed to make you devour a bowl of rice. Adding shrimp paste not only boosts protein and calcium but also makes it easy to enjoy plenty of alkaline tofu, which aids digestion, making it incredibly nutritious. It’s a simple and quick stew with easily accessible ingredients, perfect for a hearty meal on busy days. Complete your dining table with a warm, bubbling pot of tofu stew!
Main Ingredients- 1.5 blocks firm tofu
- 80g beef (approx. 2/3 cup by paper cup)
- 1 Tbsp fermented shrimp (saewujeot)
- 1-2 red chilies
- 3 cloves garlic
- 2 stalks scallions (or 1 large leek)
Beef Marinade- 1 tsp brine from fermented shrimp
- 1 tsp minced garlic
- 1 tsp minced scallions
- 1/2 tsp sugar
- 1/2 tsp soy sauce
- 1 Tbsp sesame oil
- Pinch of black peppercorns (ground)
- 1 tsp brine from fermented shrimp
- 1 tsp minced garlic
- 1 tsp minced scallions
- 1/2 tsp sugar
- 1/2 tsp soy sauce
- 1 Tbsp sesame oil
- Pinch of black peppercorns (ground)
Cooking Instructions
Step 1
First, prepare the beef marinade. In a bowl, combine minced scallions and minced garlic. Add 1 tsp of fermented shrimp brine, 1/2 tsp sugar, and 1/2 tsp soy sauce, then mix well.
Step 2
Add 1 Tbsp sesame oil and freshly ground black pepper to the marinade. Gently mix and coat the beef, then set aside. Marinating the beef beforehand enhances its flavor significantly.
Step 3
Gently pat the tofu with paper towels to remove excess moisture. Cut the tofu into bite-sized cubes. Removing moisture from the tofu helps keep the stew clear.
Step 4
Thinly slice the red chilies diagonally. Slice the garlic cloves thinly (chiffonade). Cut the leek (or scallions) into long pieces. Have the marinated beef ready. Ingredient preparation is now complete!
Step 5
Arrange the prepared tofu cubes in the bottom of a ttukbaegi (earthenware pot).
Step 6
Evenly layer the marinated beef on top of the tofu.
Step 7
Artfully arrange the sliced red chilies, long pieces of leek (or scallions), and thinly sliced garlic over the beef and tofu.
Step 8
Add 1 Tbsp of fermented shrimp directly to the pot, or scoop out the solids to season the stew. (Adjust the amount of fermented shrimp to your preference). Rinse the bowl used for marinating the beef with about 1.5 to 2 cups of water and pour this into the ttukbaegi. This ensures all the flavorful marinade is utilized.
Step 9
Place the ttukbaegi over high heat and bring to a boil. Once the stew is bubbling vigorously, skim off any foam that rises to the surface. Then, reduce the heat to low and let it simmer gently. Simmer for about 10-15 minutes, allowing the flavors of the tofu and beef to meld into the broth for a deeper taste.
