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!

Chicken, black bean, and corn chili

I know it's not winter anymore, but here in Boston, it still feels cold! This warrants some soup/stew/chili. I found this fantastic recipe from A Good Appetite that has many of my favorite ingredients -- beans, corn, cumin -- and it's for Chicken, Black Bean, & Corn Chili.

The recipe calls for a poblano pepper, but my local Whole Foods was fresh out of them! I did not know what to use as an alternative, so I got a cubanelle pepper. I think it still worked out okay!


In a large stockpot, I heated up some olive oil, and added the cumin and chili powder.


I added the chopped onion, cubanelle pepper, and some garlic, and cooked until the onion was translucent (which was difficult to tell with all the spices coating them!).


I added some tomato paste (from the tube, my favorite kind!)...


Then I added 2 cans of black beans, a can of fire-roasted tomatoes, chopped cooked chicken, and chicken stock.





I brought this to a boil, then allowed it to simmer for about 30 minutes. Then, I added a can of corn.


And it was ready! It is a rich, smoky, slightly spicy, super flavorful soup, thick with beans and corn. Super easy and quick to come together. And of course, very very tasty!!



Chicken, black bean, and corn chili
from A Good Appetite

Ingredients:
olive oil
1 Tbsp cumin
2 Tbsp chili powder
1 large onion, chopped
4 large cloves garlic, minced
1 poblano or cubanelle pepper, seeded and chopped
2 Tbsp tomato paste
2 cans black beans, drained
1 can fire-roasted tomatoes
1 cups cooked chicken, chopped
1 cups chicken broth
1 can corn, drained

Directions:
1. Heat olive oil in large stock pot. Add cumin and chili powder, cook for 1 minute.
2. Add onion, pepper, garlic, and cook until onion is translucent.
3. Add tomato paste, stir, cook for 1 minute.
4. Add beans, tomatoes, chicken, and chicken broth.
5. Bring to a boil, then simmer for 30 minutes.
6. Stir in corn, and it is ready to serve!!
7. Enjoy with chili toppings -- sour cream, cilantro, or maybe some crusty bread!

Love in the soup...

D was heating up some butternut squash soup the other day, and when he took it out of the microwave, the soup had a message for him...

(can you see the heart?)

Apparently, the soup loves D as much as he loves it!

Guinness Beef Stew!

Ok, so I'm not Irish, nor can I actually metabolize any alcohol. Nonetheless, I decided to make an Irish Guinness Beef Stew for my friend's birthday! I love stews that are slow-cooked until the meat falls apart and the broth is rich and smooth. This stew definitely is hearty and comforting. I generally followed this recipe from Simply Recipes.

It starts with some stew meat... I don't know exactly what cut it is, I just asked the butcher at Whole Foods for stew meat. I'm sure it's fatty, and it's relatively inexpensive. I cut the beef into 1" cubes, dredged them in flour (seasoned with S&P), and seared them into a stock pot. I had to do this in batches -- you don't want to overcrowd the pot and not get a good sear.



By doing this, you're also creating a sort-of roux that helps thicken the stew a bit. Then, I added lots of garlic, beef stock (plus some chicken stock), Guinness, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. I also added the beef. I brought this to a boil, then turned down the heat to let it simmer for 45 minutes or so.

In the meantime, I prepared some vegetables.... some yukon gold potatoes, carrots, and mushrooms. After the stew simmered for 45 minutes, I dumped in these vegetables, and let it go for another 45 minutes or so.

(sorry about the poor quality pics... I probably shouldn't use a shiny metal bowl that reflects)

Then I added some frozen pearl onions, and some frozen peas. I let the stew simmer for another hour or so, to ensure the flavors married and the beef was thoroughly falling apart.


The stew turned out to be so rich and beefy, with the Guinness adding such an interesting flavor. A big bowl with a piece of fresh crusty bread -- YUMMMMmm. It was so hearty, and all the vegetables added flavor, color, and texture. By adding the vegetables at a later stage, they were able to retain their shape, texture, and flavor, without becoming mushy and unrecognizable. Even though winter may have passed, keep this recipe in your box in case you have a hankering for a warm comforting stew!


Guinness Beef Stew

Ingredients:
1.5 to 2 lbs stew meat, cut into 1" cubes
flour
S&P
olive oil
6 cloves chopped garlic
6 cups beef broth (or like I did, 4 cups beef and 2 cups chicken... I ran out of beef broth!)
1 bottle of Guinness (or more, if you like)
2 Tbsp tomato paste
1 Tbsp sugar
several sprigs fresh thyme
1 Tbsp Worcestershire sauce
2 bay leaves
1.5 lbs yukon gold potatoes, cut into quarters
3 carrots, chopped
1/2 container of white button mushrooms, halved
1 cup frozen pearl onions
1 cup frozen peas

Instructions:
1. Place flour in a large dish, add S&P.
2. Dredge the beef cubes in the flour.
3. Heat a large stockpot (or dutch oven), add olive oil.
4. Shake off excess flour, and add beef to the pot to allow a nice sear on both sides. Be careful not to overcrowd the pot, or the meat will steam, not sear. Do this in batches, adding more oil as needed between batches.
5. Add the garlic, cook for a minute or so.
6. Add the beef broth, and scrape the bottom of the pan to deglaze.
7. Add the Guinness, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.
8. Add the beef back into the pot.
9. Bring to a boil, then turn the heat down to a simmer. Let this simmer for about 45 minutes or so.
10. Add the potatoes, carrots, and mushrooms, and let simmer for another 45 minutes or so.
11. Add the pearl onions and peas.
12. Let this simmer for as long as you'd like... the more it simmers, the richer the flavor will be, but the vegetables will start falling apart if it simmers for too long.
13. If you want, fish out the thyme stems and bay leaves (if you can find them!).
14. Serve with some crusty bread. Enjoy!

Snowed In -- Soup and Sandwich

D and I were snowed in today -- I had no class, and he didn't go into work. What could be more satisfying on a cold snowy day than a warm bowl of soup and a nice hot sandwich? I decided to try a new recipe, courtesy of SeriousEats.com, and also make some chicken melt sandwiches.


The soup is a White Bean and Tarragon Soup, and it is as delicious and luxurious as it sounds. It's quite a simple recipe, with the tarragon being the only remotely "special" ingredient. Tarragon I had never used in cooking before, so I wasn't too familiar with the taste of this particular herb. However, I found it to be very pleasing to the palate with a gentle anise/fennel/licorice flavor.


You'll see that the recipe calls for 2 Tbsp of butter. I rarely use butter when cooking, but this time I decided to go for it! It was very well worth it, as expected. The flavor of butter is rich and smooth, and just 2 Tbsp is not enough to make me feel that guilty!


I am a big fan of any beans, and white beans are my favorite choice for soups and stews. I find them to be more velvety than other beans, and I appreciate their smooth buttery color. They provide a lovely texture to soups, especially if they are mashed up just slightly.


As for the sandwiches, I love love love hot panini sandwiches. We ran out of tuna, but we had one big can of chicken that I thought would make a nice chicken melt sandwich. I preferred my sandwich in the traditional panini style -- two pieces of bread, grill marks on both sides. D preferred his to be open-faced -- one piece of bread, with the cheese melted in the broiler. I simply mixed the chicken with some low-fat mayo, salt, and pepper, and used aged white cheddar cheese. I added some baby arugula to my sandwich as well.


The soup turned out beautifully! The tarragon added much needed depth and an interesting flavor. I cannot imagine this soup without the tarragon, it would be much too boring! The scallions provided a gentle onion flavor, and the carrots cooked down to sweet and colorful orange specks. I did not have a stick blender nor a potato masher, so I just used the back of a wooden spoon to break up the beans as much as I could. This left a slightly thickened soup that still retained some whole beans. I garnished with just a drizzle of olive oil, freshly cracked pepper, and a bit of fresh tarragon. It was the perfect accompaniment to the sandwiches!


White Bean and Tarragon Soup

3 14-oz cans of white cannelini beans, drained and rinsed
3 bay leaves
2 Tbsp butter
1 Tbsp olive oil
5 scallions, roughly chopped
1 medium carrot, peeled and finely chopped
2 cloves of garlic, minced
4 cups chicken stock
1/4 cup fresh tarragon, roughly chopped

1. In a large soup pot, heat the butter and olive oil. Add the scallions and cook for 3 minutes. Add the carrots and garlic, and cook for about 5 minutes, or until the carrots are soft.
2. Add the beans and chicken stock. Bring to a boil, then add the bay leaves and half the tarragon leaves. Drop the heat to low to allow the soup to simmer, about 20 minutes. Blend/mash/food mill/stick blender the soup to the desired consistency.
3. Taste for seasoning and adjust as needed. Serve with a drizzle of olive oil, a bit of tarragon, and freshly cracked black pepper. Enjoy!