Thu, 14 Nov 2019
Katara and I are in a virtuous cycle where she thinks of some food she wants to eat and then asks me to cook it, I scratch my head and say "Well, I never did, but I could try", and then I do, and she tells me it was really good. This time she suggested I should make soondubu jjigae (순두부찌개), which is a Korean stew that features very soft tofu. (“Dubu” (두부) is tofu, and “soon dubu” is soft tofu.)
I did it and it came out good, everyone was happy and told me how great I am. Cooking for my family makes me feel like a good dad and husband. Hey, look, I am doing my job! I love when I do my job.
I thought maybe soondubu would be one of those things where you can make it at home with endless toil but in the end you have a product that is almost as good as the $6.95 version you could get from the place downstairs. But it was actually pretty easy. Korean cuisine is often very straightforward and this was one of those times. I approximately followed this recipe but with several changes. (One of these days I'll write a blog article about how so many people stress out about the details of recipes.) The overall method is:
The recipe on that page called for beef but I used chicken meat in cubes because that was what Katara asked for. All the soondubu recipes I found call for kochugaru (red pepper flakes) instead of kochujang (red pepper soybean paste) but I didn't have any handy and so what?
Somewhere in the world there is some food snob who will sneer and say that Real Soondubu is always made with kochugaru, and using kochujang is totally inauthentic. But somewhere else there is someone who will say “well, my grandmother always liked to use kojujang instead”, and Grandma outranks the food snob. Also I decided this year that the whole idea of “authentic” recipes is bullshit and I am going to forget about it.
I used chicken broth out of a box. The recipe called for scallions but I think I didn't have any handy that time. The recipe called for anchovy paste but I left them out because Lorrie doesn't like the way they taste. But I put did in some thin slices of zucchini. We do have a nice Korean-style glazed earthenware pot which I cooked in and then transported directly to the table.
Everyone in my family likes soondubu and it made me really happy that they considered my first one successful.