Beef Kimchi Silken Tofu Soup (Soondubu Jjigae) Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between kimchi jjigae and soondubu jjigae? ›

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

Soondubu is a Korean tofu stew recipe made with silken tofu as the main ingredient. It's usually made with gochugaru (Korean chili flakes) to yield a spicy broth, and you can vary the veggies and meat (or seafood) you put in it.

Common vegetables in Sundubu jjigae include mushrooms, zucchini, and green onions. These provide a range of vitamins and minerals, particularly vitamin C, potassium, and dietary fibre. They add texture, flavour, and nutritional value to the dish.

Korean tofu soup is also known as kimchi jigae and it may be appropriate for weight loss due to its low calorie content. Check labels when available, as recipes vary from restaurant to restaurant.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

Firm silken tofu should never be confused with or substituted for a firm block tofu. It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk. Firm silken tofu has a richer body that holds up better to handling.

As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.)

If you purchased the silken tofu in the refrigerated section, refrigerate and use by the date stamped on the package. If you purchased a shelf stable silken tofu that does not require refrigeration, store it in a cool, dry place like your pantry and use by the date indicated.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Protein– I recommend pork belly, but you can also use beef, chicken, seafood, dumplings, or just veggies. Veggies- you can add any veggies you want! My go-to's are usually enoki mushrooms and Korean zucchini.

What does jjigae mean in Korean? ›

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

If you are eating tofu that is processed with sugar, salt, or preservatives, then it may not be healthy for you. But if you are eating it that has been processed in a way that preserves its nutritional value, then tofu can help you healthily lose belly fat.

Low calorie density: Tofu is a low calorie food, with around 70-90 calories per 100 grams, making it a good option for those who are trying to lose weight. This is because foods with low calorie density help you feel full with fewer calories, which can help you consume fewer total calories throughout the day.

Eat a little bit of rice with each bite of soup. What is the difference between kimchi soup and tofu soup? Kimchi soup is typically made with an aged sour kimchi and tofu soup is made with silken tofu as the star.

Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.

Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour.

In Kimchi Jjigae, kimchi is the shining star. But for Kimchi Jjim, the meat is the star of the dish and kimchi plays the supporting role. Nevertheless, you really need both ingredients to create this wonderful tasting Kimchi Jjim.