Soondubu jjigae is something I crave when I’m hungover, need to purge my fridge, feel like a lazy potato, or all three... at the same time lol. I had some extra mushrooms and shabu beef in the fridge so I put it to good use!
1. Prepare the anchovy stock by combining dried anchovies, kelp, radish and water in a pot. Bring to a boil then reduce to a simmer for 20 minutes. Strain then set aside.
2. In a heavy duty pot (like an earthenware pot), heat oil over low heat. Add white part of the scallions and sauté for 2 minutes. Toss in the onions and garlic and cook for another 2-3 minutes.
3. While continuously stirring, add the gochugaru and mix everything together for 2-3 minutes. Gochugaru has the tendency to burn very quickly so make sure the heat is on the lowest setting!
4. Pour in 2 cups of anchovy stock. Once it boils, add zucchini, mushrooms, and fish sauce.
5. After 2-3 minutes, carefully add the extra soft tofu and break it apart with a spoon. Top with thinly sliced beef and egg.
6. Garnish with green part of scallions. Enjoy with a fresh bowl of rice!
