Sundubu Jjigae (순두부찌개)
순두부찌개 (Sundubu Jjigae) is a popular Korean stew made with soft tofu and a variety of ingredients such as seafood, vegetables, and meat. It is known for its spicy and flavorful broth, making it a comforting and satisfying dish.
Ingredients
- 1 package (14 oz) soft tofu
- 100g seafood (such as shrimp, clams, or squid)
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onion
- 1/4 cup sliced green onion
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Korean red chili powder (gochugaru)
- 1 teaspoon sesame oil
- 2 cups vegetable or seafood broth
- Salt and pepper to taste
Instructions
- Prepare the ingredients by slicing the mushrooms, onion, green onion, and mincing the garlic.
- In a pot, add the seafood, mushrooms, onion, and garlic. Cook over medium heat for 3-4 minutes.
- Add the Korean red chili powder and soy sauce, then pour in the broth. Bring to a gentle boil.
- Gently add the soft tofu into the pot, breaking it into chunks with a spoon. Simmer for 5-7 minutes.
- Season with salt, pepper, and sesame oil. Garnish with sliced green onion.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Pot Spoon
Tools
Knife Cutting board
Serving suggestions
Sundubu Jjigae is best served hot with a bowl of steamed rice and kimchi on the side.
Tips & tricks
For a richer broth, you can add a spoonful of Korean fermented soybean paste (doenjang) to the stew.
Cost
$10