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sundubu jjigae recipe.

 


Sundubu Jjigae (Korean Soft Tofu Stew)

Warm up with this comforting Sundubu Jjigae recipe, a spicy Korean soft tofu stew loaded with kimchi, vegetables, and optional seafood or meat. Perfect for cold days and Korean food lovers!

🥘 Ingredients:

For the Stew Base:

  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 1 tbsp gochujang (Korean chili paste)
  • ½ cup kimchi, chopped
  • ½ onion, sliced

For the Broth:

  • 2 cups anchovy or vegetable broth (you can also use chicken broth)
  • 1 tsp soy sauce
  • Salt to taste

Main Ingredients:

  • 200g (7 oz) soft or silken tofu (sundubu)
  • ½ cup zucchini, sliced
  • ½ cup mushrooms (shiitake or enoki)
  • ½ cup seafood mix (optional: shrimp, clams, or squid) or thinly sliced pork/beef
  • 1 egg
  • 1 green onion, chopped
  • ½ tsp sesame oil

👩‍🍳 Instructions:

  1. Make the flavor base:
    Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or small saucepan. Add garlic, gochugaru, and gochujang. Stir for 30 seconds until aromatic.

  2. Add kimchi and onions:
    Sauté for 2–3 minutes until kimchi becomes slightly caramelized.

  3. Add broth:
    Pour in anchovy or vegetable broth. Bring to a gentle boil.

  4. Add vegetables and protein:
    Add zucchini, mushrooms, and your choice of seafood or meat. Simmer for 5–7 minutes.

  5. Add tofu:
    Gently add soft tofu in large chunks. Let it simmer for another 3–4 minutes.

  6. Finish with egg and garnish:
    Crack an egg on top, drizzle sesame oil, and sprinkle chopped green onions. Serve immediately while bubbling hot!

🍽️ Serving Suggestions:

  • Serve Sundubu Jjigae with a bowl of steamed white rice.
  • Add Korean side dishes (banchan) like kimchi, pickled radish, or sautéed spinach.
  • Pair it with a cup of barley tea or cold Korean beer for a comforting meal.

🧊 Storage Tips:

  • Store leftovers in an airtight container for up to 2 days in the refrigerator.
  • Reheat gently over low heat; add a splash of broth or water if it thickens too much.
  • Avoid freezing, as tofu changes texture after thawing.

❓ FAQs About Sundubu Jjigae

Q1. What does “Sundubu Jjigae” mean?
“Sundubu” means soft tofu, and “jjigae” means stew — together, it’s a soft tofu stew popular in Korean cuisine.

Q2. Can I make it vegetarian or vegan?
Yes! Use vegetable broth and skip seafood or meat. Add more mushrooms or tofu for protein.

Q3. How spicy is Sundubu Jjigae?
It’s moderately spicy, but you can adjust by reducing or skipping gochugaru.

Q4. What’s the best tofu for this recipe?
Use Korean sundubu (unpressed soft tofu) found in tubes. Silken tofu works as a substitute.

Q5. Can I add noodles or rice directly to the stew?
Yes! Add glass noodles or leftover rice for a hearty one-bowl meal.

🍲 Similar Recipes to Sundubu Jjigae :

  1. Kimchi Jjigae (Korean Kimchi Stew)
  2. Doenjang Jjigae (Soybean Paste Stew)
  3. Tteokbokki (Spicy Rice Cakes)
  4. Bibimbap (Korean Mixed Rice Bowl)
  5. Japchae (Korean Glass Noodle Stir-Fry)

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