Sundubu Jjigae is a rich, spicy, and comforting Korean stew made with silken tofu, vegetables, and protein such as pork, beef, or seafood. It has a deep umami flavor and is often served bubbling hot with steamed rice. The key to its delicious taste is the combination of gochugaru (Korean chili flakes), gochujang (Korean chili paste), and a savory brot Ingredients (Serves 2-3)<\/p>\n
– 1 pack (300-400g) silken tofu (sundubu)
\n– 2 cups anchovy broth(or water with 1 teaspoon dashi powder)
\n– 1 tablespoon sesame oil
\n– 1 teaspoon soy sauce
\n– 1 teaspoon sugar
\n– 1 teaspoon minced garlic
\n– 1 green onion (chopped)
\n– 1 egg (optional, for topping)<\/p>\n
– Pork belly or ground pork (100g)
\n– Beef slices (100g)
\n– Seafood (shrimp, clams, or mussels, about 100g)<\/p>\n
– 1\/2 onion (chopped)
\n– 4-5 shiitake mushrooms (sliced)
\n– 1 teaspoon Korean red pepper flakes (gochujang )
\nSalt and pepper to taste<\/p>\n
Step 1: Prepare the Base
\n1. Heat a clay pot (ttukbaegi) or a regular pot over medium heat.
\n2. Add sesame oil\u00a0 and saut\u00e9 the pork or beef\u00a0 until slightly browned. If using seafood, add it later to avoid overcooking.
\n3. Add onions, garlic, and mushrooms**, then stir-fry for 1-2 minutes.<\/p>\n
Step 2: Make the Broth
\n4. Stir in gochugaru and gochujang, mixing well to coat the ingredients.
\n5. Pour in anchovy broth (or water + dashi powder) and bring to a boil.
\n6. Add soy sauce and sugar, then let it simmer for 10 minutes to develop the flavors.<\/p>\n
Step 3: Add the Tofu and Final Touches
\n7. Gently add the silken tofu, breaking it into large chunks with a spoon.
\n8. If using seafood, add it now and let everything simmer for another 5 minutes.
\n9.salt and pepper to taste.<\/p>\n
Step 4: Add Egg and Serve
\n10. Crack an egg on top and let it cook slightly in the hot broth.
\n11. Sprinkle chopped green onions as garnish.
\n12. Serve hot with a bowl of steamed rice and enjoy!<\/p>\n
—<\/p>\n
Tips for the Best Sundubu Jjigae
\n\u2705 Use fresh silken tofu\u2013 The soft texture soaks up the broth\u2019s flavors beautifully.
\n\u2705 For spice level \u2013 Reduce korean black pepper for a milder taste or add extra for more heat.
\n\u2705 For extra umami, add fermented shrimp paste (saeujeot) or anchovy sauce.
\n\u2705 Ttukbaegi pot keeps it hot \u2013 Korean earthenware pots retain heat well, keeping the stew bubbling when served.<\/p>\n
This stew is\u00a0 warming, spicy, and packed with deep flavors, perfect for a comforting meal. Let me know if you want variations or additional details!<\/p>\n","protected":false},"excerpt":{"rendered":"
Spicy Korean Soft Tofu Stew Sundubu Jjigae is a rich, spicy, and comforting Korean stew made with silken tofu, vegetables, and protein such as pork, beef, or seafood. It has a deep umami flavor and is often served bubbling hot with steamed rice. The key to its delicious taste is the combination of gochugaru (Korean […]<\/p>\n","protected":false},"author":2,"featured_media":235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,14],"tags":[],"class_list":["post-231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-koreanrecipe"],"yoast_head":"\n