Soon Doo Boo Jigae -- Attempt #2

I am re-visiting an old friend... I attempted making this for the first time earlier this year, and it did NOT turn out so good. It looked good, but it just didn't taste so great. It was missing something, a key layer of flavor was missing. Thankfully, it looks like I got it all figured out!

Soon dooboo jigae is my go-to absolute favorite #1 Korean dish. It exudes comfort to me, and makes my insides warm and cozy. It's spicy and seafoody and delicious! After reading many reader's suggestions for making this dish, and after reading several other recipes online, I realized that I was missing two key components: 1. sae-woo jut (salted little shrimpies), and 2. making a good fishy broth with dried anchovies.

I started with about 15 or so dried anchovies, put them in a pot with about 5 cups of water, and some quartered shitake mushrooms. I let this come to a boil, then simmer until I was ready to use it.


Here is the sae-woo jut I was talking about... it is STINKY, but I realize that this really contributes to that depth of flavor I was looking for!


In a large stockpot, I started with some minced garlic and about a tablespoon of the sae-woo jut.


I then added 1/4 cup of gochu garu (Korean red pepper flakes)... you can add more or less based on your ability to handle spice. I would say 1/4 cups equates to about 4 "chilis" (out of five) on the hotness scale.


After letting that cook for a few minutes, allowing all the oils to come out, I added the fishy stock I made (after taking out the mushrooms). You can add more water if it does not look like enough, but be aware that the tofu releases some water.


Then, I added some silken tofu. It is important that you use the correct kind of tofu for this dish! Sometimes, it comes in tubes, but the kind I got came in a big tub.


The tub contained 6 squares; I used just 5. Don't ask me why, it just felt right.


After breaking up the tofu with a wooden spoon, I let this simmer for a few minutes. Then I added about 2 cups of mixed frozen seafood. I used the kind from Trader Joe's, which contains shrimp, scallops, and squid. Yummmy! If you have clams, you can add those too.


I let this come to a boil, then simmered it for probably at least 30 minutes. I figured, the longer I let it simmer, the better it will taste! I also added the mushrooms back in (from the fishy stock).


At the end, I added about 3-4 scallions, chopped into 2" pieces, and let it simmer for a bit longer.


Then, it was ready to serve! With a bowl of fresh sticky Korean rice, this is the perfect meal for me. I made quite a bit of soup; it lasted me for days! But I was very very very happy to be eating this everyday. This time around, this dish actually had DEPTH of flavor! A deep, rich seafoody flavor that I was looking for. My tongue approved, my belly approved, my mind approved, and I was comforted in a way that only good Korean food can comfort me. Ahh, bliss.


Soon Doo Boo Jigae
serves maybe 4-6 people

Ingredients:

For the stock:
5 cups water
about 8 shitake mushrooms, quartered
15 dried anchovies

For the stew:
vegetable oil
5-6 minced cloves of garlic
1 Tbsp sae-woo jut (salted shrimp)
1/4 cup gochu garu (Korean red chili powder)
5 cups of stock
5 cubes of silken tofu
2 cups of frozen assorted seafood (shrimp, scallops, squid)
3-4 scallions, chopped into 2" pieces

Directions:
1. Add all ingredients for the stock in a pot. Allow to come to a boil, then simmer for about 20 minutes, or until you are ready to use it.
2. In a large stockpot, add some vegetable oil. Add the garlic and sae-woo jut. Cook for a few minutes.
3. Add the gochu garu. Cook for a few minutes.
4. Remove the mushrooms from the stock. Add the stock to the pot.
5. Add the tofu, and break it up with a wooden spoon.
6. Add the seafood.
7. Allow to come to a boil, then simmer for about 30 minutes.
8. Add the mushrooms. Add the scallions. Allow to simmer for a few more minutes.
9. Serve with fresh sticky Korean rice, and ENJOY!