Sundubu Jjigae Soft Tofu Stew (순두부찌개)
Sundubu Jjigae is a popular Korean stew made with soft tofu, vegetables, and often seafood or meat. It's known for its spicy and savory flavors, and it's a comforting dish that's perfect for cold weather.
Ingredients
- 1 package (14 oz) of soft tofu
- 1/2 cup of seafood (such as shrimp or clams), or thinly sliced beef
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced onion
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of Korean red pepper flakes (gochugaru)
- 1 teaspoon of sesame oil
- 2 cups of anchovy or vegetable broth
- Salt to taste
Instructions
- Prepare the ingredients by slicing the mushrooms, onion, and scallions. Mince the garlic.
- In a pot, heat the sesame oil over medium heat. Add the garlic, onion, and mushrooms, and sauté until the vegetables are softened.
- Add the seafood or beef to the pot and cook until it's no longer pink (if using seafood) or until it's browned (if using beef).
- Pour the broth into the pot and bring it to a simmer.
- Gently add the soft tofu to the pot, breaking it into large chunks with a spoon.
- Season the stew with soy sauce, Korean red pepper flakes, and salt to taste.
- Sprinkle the scallions over the top of the stew and let it simmer for a few more minutes.
- Once the stew is bubbling and the tofu is heated through, it's ready to serve.
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
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Spoon Bowl Knife Cutting board
Tools
Stove
Serving suggestions
Sundubu Jjigae is best served hot, accompanied by a bowl of steamed rice and various banchan (side dishes).
Tips & tricks
For extra flavor, you can add a raw egg to the stew just before serving, allowing it to cook slightly in the hot broth.
Cost
$15