Soondubu Stew

How to make Soondubu Stew Recipe - Kami (Korean American Menus Inspired) Recipe From Jang Family Recipe at Philadelphia, Pa

Serves 1 Or 2

Ingredients:
1 cup (220g) shredded pork shoulder
1 1/2 tsp (7ml) sesame oil
1 tbsp (10g) minced garlic
1 tbsp (7g) Korean coarse red pepper powder (add more if you like to be spicier)
1/4 cup (17g) sliced shiitake or button mushrooms
1/4 cup (38g) diced onion
1/4 cup (38g) diced zucchini
1 cup (237ml) vegetable stock
1 (14-oz [396g]) package soft tofu
Salt to season
1 long hot pepper, seeded and diced
1/2 cup (25g) diced scallion

Method:
In a medium pot, mix the pork, sesame oil, garlic and red pepper powder with no heat. Once mixed, turn the heat on high and sauté the mixture for 2 to 4 minutes, until the pork gets some color.

Add the mushrooms, onion and zucchini, and then the stock. Bring to a boil and add the tofu. Do not stir often to avoid breaking up the soft tofu.

Lower the heat to a simmer and cook for about 10 minutes. Season to taste with salt. Add the long hot pepper and the scallion just before serving.

Enjoy it with a bowl of rice and a side of kimchi.

Soondubu Stew