Korean Tofu (Soondubu) stone pots --- do they put them in the oven?
So if I'm making korean tofu at home, the rice and tofu, with the stone pots, any good recommendations temp and time when cooking the rice, and any insight on whether they put the rice in the stone pot and cook them in an oven?
and do you have any recommendations for modifying this recipe for spicy versions or a seafood version?
thanks in advance!
Servings: 4 servings
3 1/2 cups water
1/2 pound soft tofu, cubed
2 tablespoons denjang paste
1 small white onion, chopped
2 green onions, green and white parts, chopped
1 medium carrot, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
In a medium pan, bring the water to a boil over high heat. Add all of the remaining ingredients. Cover and simmer 15 minutes before serving.
im not quite following the "cooking the rice with the stew" part. i was always under the impression the rice and stew was made seperately.
as for your question about the pot, those pots are usually just heated on the stove.
some suggestions, dont use water, use a broth made of dried seaweed (the huge large sheets of kelp) and dried anchovies.
id actually try to find another recipe. this one doesnt sound quite right. i wish i had a recipe for you, but the broth suggestion is a start.
I agree that the recipe doesn't sound quite right. You might want to try searching some more, and:
-Definitely use a broth (vegetable, chicken, beef) instead of water.
-Try adding sliced up napa kimchi.
-I use gochujang (chili paste) and Korean chili powder (not the pepper flakes you put on pizza!)
-Don't add salt until the end. Broth, kimchi and gochujang are all quite salty.
-feel free to add whatever you like. It's essentially a stew so once you have a base down you can't go wrong. I've thrown in handfuls of shrimp, clams, a few tablespoons of clam juice, silken tofu, slices of fish, slices of pork, etc.