Korean Pork and Tofu Soup

Name: Korean Pork and Tofu Soup (Tubu-Tchigae)
Yield: Makes 8 Servings
Cuisine: Korea
Ingredients: 4 teaspoons Korean soy paste (twoenjang) or dark miso; 4 teaspoons Korean soy paste (twoenjang) or dark miso; 2 cakes of Chinese-style firm tofu, cut into ¾-inch cubes; 4 scallions, both white and green parts, finely chopped; 1 quart pork or beef broth or water; 1 quart pork or beef broth or water; 1 quart pork or beef broth or water; 1 small bunch of spinach, stems removed, cut into ½-inch strips; 1 small bunch of spinach, stems removed, cut into ½-inch strips; 1 medium-size zucchini, quartered lengthwise, then sliced into ½-inch cubes; 2 Thai chilies or 4 Jalapeño chilies, seeded and finely chopped; 2 Thai chilies or 4 Jalapeño chilies, seeded and finely chopped; 3 garlic cloves, peeled, finely chopped, and crushed to a paste a 1-inch slice of fresh ginger, peeled and finely chopped; 1 tablespoon Japanese or Korean dark sesame oil; 1 pound well-trimmed pork loin or shoulder or 3 1-inch-thick pork chops; 1 pound well-trimmed pork loin or shoulder or 3 1-inch-thick pork chops; 1 tablespoon vegetable oil; 2 tablespoons dark soy sauce; 3 garlic cloves, peeled, finely chopped, and crushed to a paste a 1-inch slice of fresh ginger, peeled and finely chopped; 3 garlic cloves, peeled, finely chopped, and crushed to a paste a 1-inch slice of fresh ginger, peeled and finely chopped; 2 tablespoons dark Japanese soy sauce; 2 tablespoons rice or cider vinegar; 2 tablespoons rice or cider vinegar; 2 garlic cloves, finely minced and crushed to a paste; 1 pound well-trimmed pork loin or shoulder or 3 1-inch-thick pork chops; 4 teaspoons toasted sesame seeds; 4 teaspoons sugar; 2 teaspoons dark sesame oil; ¼ cup Chinese chili paste; 2 garlic cloves, finely minced and crushed to a paste

Tubu-Tchigae

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

My first taste of Korean food was a revelation. Slices of kimchee, the spicy and savory dish of cold preserved cabbage, were served as an accompaniment to just about everything, and pulgogi, strips of marinated raw beef, were cooked on our own little grill placed in the center of the table. We also had this soup.

The Koreans work wonders with hot chilies and sesame oil and use a heady, hot chili and sesame seed paste called kochujang in many of their dishes, inc

Ingredients

Asia
Korea
Starter
Main course
Soup
Spicy

Ingredients

Method