Tomato Jjigae

Tomato Jjigae is a modern twist on a traditional Korean stew that emphasizes fresh tomatoes to provide a rich umami flavor. Jjigae, which translates to stew in English, is a staple in Korean cuisine, known for its hearty and comforting qualities. While most jjigaes use ingredients like kimchi or fermented soybean paste, Tomato Jjigae celebrates the juicy tomato, offering a refreshing taste with each spoonful.

History of Tomato Jjigae

Originating from the need to incorporate more accessible ingredients, Tomato Jjigae reflects the blending of traditional Korean culinary techniques with global flavors. The incorporation of tomatoes, which became more widespread in Korea in the late 20th century, was a modern adaptation that helped transition the dish into a beloved option for both Korean natives and fusion food enthusiasts.

Ingredients

• Fresh Tomatoes - 4 large, ripe
• Onion - 1 medium, chopped
• Firm Tofu - 200 grams, cubed
• Garlic - 4 cloves, minced
• Korean Red Pepper Flakes (Gochugaru) - 2 tablespoons
• Soy Sauce - 3 tablespoons
• Sesame Oil - 1 tablespoon
• Sugar - 1 teaspoon
• Scallions - 2, finely sliced
• Water - 2 cups
• Salt - to taste
• Black Pepper - to taste

Preparation

1. Begin by rinsing the tomatoes. Make a small X at the bottom of each tomato using a sharp knife to make peeling easier.
2. Boil water in a pot, then blanch the tomatoes for 30 seconds to 1 minute until the skin starts to peel away.
3. Transfer the tomatoes to an ice bath to cool quickly, then peel and chop them into large chunks.
4. Chop the onion and scallions, and set them aside.
5. Cube the tofu into bite-sized pieces.
6. Mince the garlic cloves finely.

Cooking Process

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and sauté until fragrant.
2. Add the chopped onion and cook until translucent.
3. Add the chopped tomatoes to the pot. Stir to combine and let them cook down until they start to release their juices.
4. Pour in the water and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing all the flavors to meld together.
5. Add the soy sauce, Korean red pepper flakes, and sugar. Stir well to incorporate.
6. Carefully add the tofu cubes, stirring gently to avoid breaking them apart.
7. Simmer for another 5-10 minutes, then season with salt and black pepper to taste.
8. Finally, stir in the sliced scallions.
9. Cover the pot and let it rest for a minute before serving to allow the flavors to settle. Remember to set a cooking timer to keep track.

How to Enjoy Tomato Jjigae

Serve the Tomato Jjigae hot, accompanied by steamed rice and traditional Korean side dishes like kimchi or pickled vegetables. The acidic nature of the tomatoes complements the spice from the gochugaru and the umami from the soy sauce, providing a well-rounded flavor profile. Enjoy the stew by spooning it over rice, or simply savor it as it is on a cold day.

Variations

For a non-vegetarian version, you can add thinly sliced beef or pork. Additionally, enhancing the dish with seafood such as clams or shrimp can add an entirely new dimension to its depth of flavor.