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.

Sundubu Jjigae Soft Tofu Stew (순두부찌개)

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

  1. Prepare the ingredients by slicing the mushrooms, onion, and scallions. Mince the garlic.
  2. In a pot, heat the sesame oil over medium heat. Add the garlic, onion, and mushrooms, and sauté until the vegetables are softened.
  3. 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).
  4. Pour the broth into the pot and bring it to a simmer.
  5. Gently add the soft tofu to the pot, breaking it into large chunks with a spoon.
  6. Season the stew with soy sauce, Korean red pepper flakes, and salt to taste.
  7. Sprinkle the scallions over the top of the stew and let it simmer for a few more minutes.
  8. 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