Hot Pepper Paste Soft Tofu Stew (Gochujang Sundubu Jjigae) 고추장 순두부 찌개

Bit Bit was looking around at NTUC to look for ingredients to make a dish for Bit Bit's ex-colleagues. Just then, while passing by the tofu section, Bit Bit spotted an offer on tofu - 2 packets for $1.55, and decided to buy it to make dinner for Pig. Tofu stew came into Bit Bit's mind and gochujang sundubu jjigae will be for dinner.

The dish took about 30 minutes to finish cooking, including preparation.

Things that Bit Bit found out about gochujang sundubu jjigae:

• This dish is healthy and yummy, as one can add their favourite vegetables in.
• This dish is good to eat with rice, and also noodles. Bit Bit cooked some buckwheat noodles and place them at the bottom of the bowl before pouring the hot jjigae over. This tastes yummy.
• Be careful when removing the soft tofu from its packaging as they are very fragile and will break easily. Try taking out the whole block of tofu from its packaging first instead of taking partially.

Ingredients that Bit Bit used for Gochujang Sundubu Jjigae:

1. Chinese Soft Tofu - 1 Box of 300gm
2. Hot Pepper Paste (Gochujang) - 2 to 3 Tbsp
3. Water - 2 Cups (Around 400ml)
4. Light Soy Sauce - 1.5 Tbsp
5. Red Chilli - 3 Pieces
6. Ladies Finger - 3 Pieces
7. Carrot - 1 Medium Whole
8. Baby Bok Choy (Xiao Bai Cai) - 4 Stalks

Method that Bit Bit used to cook Gochujang Sundubu Jjigae:

1. Pour the water into a pot and boil.
2. Cut the tofu into medium rectangles.
3. Wash the red chilli, cut off the head, remove the middles seeds and cut into thick slices.
4. Wash the ladies finger, cut off the head and cut into medium slices.
5. Wash the carrot, remove the skin of the carrot and cut into medium cubes.
6. Wash the baby bok choy and cut off the stem.
7. When the water boils, add in the gochujang and mix.
8. Add in carrot and cook for about 3 to 5 minutes.
9. Add in tofu, red chilli, ladies finger and baby bok choy.
10. Add in light soy sauce and mix.
11. Simmer for 3 to 5 minutes.
12. Serve and eat!