I never really crave chicken or fish or pork like I do beef. Don’t get me wrong, I love my fish and fowl, but there’s something about the beefy flavor that always keeps me going back. You don’t even need much to impart big flavor.
My favorite cut of lean beef is flank steak. It’s a pretty versatile cut of beef. Sometimes I grill it whole, or slice it up and use it in a Thai curry or stir fry, or use it in soups. Not only do I love flank for its versatility, but also its flavor and texture.
If you prefer another lean cut of beef, just check out the Interactive Butcher on the Beef Checkoff website and look for the green lean icon. Just keep in mind, that the beef will be thinly sliced for this recipe. The Interactive Butcher is a useful tool that will also provide cooking tips for each cut of beef as well as links to nutritious and flavorful recipes.
We are sharing our beefy flavorful favorites with the Beef Checkoff. Soondubu jigae is definitely one of my favorite dishes! If you’ve ever had any form of Korean jigae, you’ll realize that it’s not really brothy like a soup and it’s not quite as thick as a stew. It’s right down the middle.
Soondubu is simply really soft tofu. It’s usually sold in a tube at Korean markets, but silken tofu is a great substitute. The more popular version of soondubu jigae is chock full of seafood. I really prefer beef soondubu jigae – heartier and full of beef and vegetables. The soup is pretty potent so it’s typically served with rice. It certainly makes for a hearty meal. To really amp up the beef flavor you can use beef broth in place of water. I use water for the sake of simplicity and ease here. I must forewarn you that this soup is really spicy, but oh so good. Oh, and stir in an egg for a little more protein and a slightly thicker soup.
Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) #SundaySupper
Ingredients
- 10 oz. flank steak thinly sliced (ribeye, skirt or boneless short rib work well also)
- 3 tablespoons gochugaru Korean crushed red pepper
- 1 ½ tablespoons soy sauce
- 2 teaspoons minced garlic
- 2 teaspoons Kosher salt
- Cooking oil
- 1 small zucchini diced
- 1-2 jalapeno pepper seeded and deribbed, thinly sliced
- 2 oz shiitake mushrooms thinly sliced (about 4-5 mushrooms)
- 1 16- ounce package of soft or silken tofu
- 3 ½ to 4 cups water or beef broth
- 1 teaspoon sesame oil
- 2 stalks green onions thinly sliced
- 1 egg per person brought to room temperature, totally optional
Instructions
- In a small bowl, mix together the gochugaru, soy sauce, garlic, and salt until it forms a paste. Add the beef and mix until the beef is completely coated.
- Heat a medium-sized saucepan over medium-high heat. Add a tablespoon of oil. Add the beef and saute until browned. Add the water or broth, turn the heat to high, and bring to a boil. Add zucchini, jalapeno, shiitake, and scoop in the tofu. Try to keep the tofu intact in large chunks. Bring the mixture to a boil again. Lower the heat to medium and let simmer for about 20 minutes.
- Before serving, stir in the sesame oil and green onions. Ladle the soup into individual bowls and serve immediately.
- Egg option: Ladle the soup into individual bowls while piping hot. Crack an egg into each bowl and serve immediately so the individual can fold the egg into the hot soup to cook it.
Check out the rest of the line-up by my fellow Sunday Supper tastemakers!
Beef Recipes to Live A Flavorful Life in 2016
- Beef Bulgogi from That Skinny Chick Can Bake
- Beef Multigrain Pilaf from Cindy’s Recipes and Writings
- Beef Tenderloin Tips with Brown Rice and Asparagus from Recipes Food and Cooking
- Beef with Broccoli from Palatable Pastime
- Bistro Steak Salad from Casa de Crews
- Cheesesteak Sandwich from Grumpy’s Honeybunch
- Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures
- Flavorful Asian Style Beef Curry Stir-Fry from A Kitchen Hoor’s Adventures
- Hungarian Goulash {Slow Cooker} from Curious Cuisiniere
- Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) from kimchi MOM
- Korean BBQ Pepper Nachos from Flavor Mosaic
- Portuguese Style Beef Lettuce Wraps from Family Foodie
- Ropa Vieja from The Crumby Cupcake
- Sauerkraut Brisket from Magnolia Days
- Skinny Beef Stroganoff Stuffed Spaghetti Squash from Cupcakes & Kale Chips
- Slow Cooker Classic American Chili from Meal Planning Magic
- Slow Cooker Porcupine Meatballs Over Whipped Cauliflower from Bobbi’s Kozy Kitchen
- Steak and Cabbage Stir-Fry from Cooking Chat
- Sweet & Spicy Asian Beef Tacos from Peanut Butter and Peppers
- Thai Beef with Vegetable Ribbons from Hezzi-D’s Books and Cooks
- Plus: Delicious Lean Beef Recipes for #SundaySupper from Sunday Supper Movement
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This post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
