Sundubu jigae – Soft tofu stew

sundubu jigae

A spicy red stew thick with veggies, seafood and silky tofu. The depth of flavour from the fish stock is enhanced by the red pepper paste, gojuchang, and the smooth tofu is complimented by the crunch of the vegetables.  Add in any kind of seafood you desire and this is one fabulous stew!

My yobo really enjoys this stew.  He isn’t a big meat eater and he likes tofu and egg in just about anything. Serve with a bowl of steaming white rice and he is one happy man.

The time you need: 25 mins

Yield: 2 servings

The things you need:

  • 1.5 cups of fish stock (to make fish stock, I boil 6 little fishys with 2 cups of water and reduce.  Then I feed the little fish to the chickens for a taste snack and omega 3 eggs!)
  • 3 cloves of garlic minced
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5 tbsp red pepper flakes, goju garu (add more for a spicier soup)
  • 1 green onion
  • 1/4 c onion chopped
  • 1/2 c zucchini chopped
  • 1/4 c mushrooms chopped
  • 1/2 c shrimp or other seafood
  • 1 tube of soft tofu
  • 2 eggs

anchoviesfish stocksoft tofuchopped veggiesshrimpspicy paste

The how to:

  •  mix together the garlic, soy sauce, sesame oil and red pepper flakes in a pot (I used a stone one)
  • saute the mixture for a few minutes
  • add the chopped veggies and continue to saute for a few more minutes
  • add the fish stock and bring to a boil
  • add the soft tofu in chunks and allow to boil until the veggies are soft
  • with a few minutes left, add the shrimp (so as not not overcook it)
  • crack an egg on top
  • serve!

close your eyesa big surprise

“Open your mouth and close your eyes and you will have a big surprise!”

Samgyetang – Ginseng chicken soup

chicken soup

This ginseng and ginger flavoured soup is the perfect rainy-day soup. Chock full of good-for-you roots, vegetables and chicken, this fragrant dish is served up with a bowl of hot rice.

We live in rainy British Columbia so we eat soup when it is cold and wet. I like to make this recipe when cold and flu season has hit our family to help us all get better. Koreans, however, serve up this soup in the heat of summer for energy and stamina.  Whenever you choose to eat it, it is delicious.

In Korea, this dish comes with a small Cornish hen stuffed with all the spices, vegetables and rice in an individual bowl.  Besides the fact that my children would balk at the sight of a little pet chick in their bowl, making it in a big pot is more practical for a family. So here is the recipe for a soup with all the flavours of Samgyetang, without the crying kids.

The recipe:

The time it takes: prep time: 10 minutes    cook time: 40 minutes

The things you need:

  • 8 cups of chicken stock
  • 1 tbsp sesame oil
  • 3 tbsp garlic minced
  • 1 tbsp ginger minced
  • 2 ginseng roots (whole)
  • 1 lb chicken pieces
  • 3/4 c carrot thinly sliced carrot
  • 1/2 c zucchini
  • 1/2 onion thinly sliced
  • 4 cups cooked rice
  • salt (to taste)
  • pepper (to taste)
  • red pepper flakes (to taste)

The how to:

  • heat the oil in the bottom of a soup pan
  • saute the garlic and ginger until browned and fragrant
  • add chicken and brown
  • add the onion, zucchini and carrots
  • saute a few minutes
  • add chicken stock and washed ginseng and bring to a boil
  • allow to simmer for 30-40 minutes
  • taste and add salt, pepper and red pepper flakes
  • serve with a bowl of hot rice


When Jaina and the chickens were little.