Deep & Rich Soft Tofu Stew (Sundubu Jjigae) – Golden Recipe without Chili Oil
Homemade Perfection: The Ultimate Soft Tofu Stew Recipe, Rich Flavor Without Chili Oil
Experience the delightful contrast of tender, fluffy soft tofu, a captivating spicy broth, and the satisfying texture of various vegetables in this Sundubu Jjigae. It’s a dish that consistently impresses with its harmonious blend and its ability to awaken the appetite. Plus, with its affordable ingredients, it’s an easy dish to make without breaking the bank. Ever found yourself thinking, ‘I don’t have chili oil,’ or ‘I bought chili oil, but rarely use it’? We’ve all been there! Today, I’ll share the golden recipe for a delicious Sundubu Jjigae that doesn’t require any store-bought chili oil. Let’s create this comforting and flavorful stew together!
Stew Ingredients- 1 package soft tofu
- 150g ground beef
- 1/2 onion
- 1/2 zucchini
- 6 button mushrooms
- 1/2 stalk green onion
- 500mL water
- 2 Tbsp cooking oil
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 egg
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Dice the onion, zucchini, and button mushrooms into roughly 2cm cubes. Thinly slice the green onion on an angle to about 0.5cm thickness for garnish. Having your ingredients prepped makes the cooking process so much smoother.
Step 2
Now, let’s start cooking the stew. Preheat your pot over high heat for about 4 minutes. Once heated, add 2 tablespoons of cooking oil, then add the ground beef and minced garlic. Begin to stir-fry. It’s important to let the beef slightly brown and stick to the bottom of the pot; this step adds a wonderful depth of flavor to the final stew.
Step 3
Once the beef is fragrant, it’s time to add the seasoning. Combine 3 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine, 1 tablespoon of minced garlic, and 1/3 teaspoon of black pepper in the pot. Reduce the heat to medium and stir-fry for a full 4 minutes. This is the secret tip for our golden Sundubu Jjigae recipe! This step is crucial for developing the rich, savory flavor and the characteristic depth of Sundubu Jjigae.
Step 4
After sautéing the seasonings, pour in 500ml of water. Bring the stew back to a boil over high heat and let it simmer for a few more minutes until it bubbles vigorously. This allows the flavors to meld beautifully.
Step 5
Once the stew comes to a rolling boil, add all the prepared vegetables (onion, zucchini, mushrooms) to the pot. Continue to cook for another 4 minutes. The vegetables will soften slightly, adding their fresh flavors to the broth.
Step 6
Finally, it’s time to add the soft tofu. Gently break apart the package of soft tofu into the stew. Use your spoon to carefully break down any large chunks into bite-sized pieces, stirring gently to avoid mashing it too much. Just before serving, crack an egg directly into the simmering stew. Garnish with the sliced green onions, sesame seeds, and a drizzle of sesame oil. Your delicious Sundubu Jjigae is ready to be enjoyed! Serve hot with a bowl of rice.
