Spicy and Deep Flavored Sundubu Jjigae (Soft Tofu Stew) with Baek Jong Won’s Sauce
Make a Spicy and Savory Sundubu Jjigae at Home with Baek Jong Won’s Golden Recipe!
The perfect dish for a hangover or a hearty meal! This spicy and savory Sundubu Jjigae is incredibly delicious. Try making it with Baek Jong Won’s secret sauce recipe for an even richer flavor. The combination of soft tofu and spicy broth is simply divine.
Stew Ingredients- 1 pack soft tofu (for a creamy and smooth texture)
- 1/4 zucchini (adds a touch of sweetness)
- 1/2 onion (enhances sweetness and umami!)
- 3 Cheongyang peppers (for that signature spicy kick)
- A little green onion (for a fresh garnish)
- A little enoki mushroom (for added chewiness!)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Scrape out the seeds from the zucchini using a spoon, then dice it into cubes about 1 cm thick. This helps maintain a good texture when cooked.
Step 2
Peel and wash the onion thoroughly, then mince it finely. Minced onion adds a sweeter and deeper flavor to the broth.
Step 3
Remove the stems from the Cheongyang peppers and thinly slice them. If you enjoy more heat, you can leave the seeds in. This will enhance the signature spicy charm of Sundubu Jjigae.
Step 4
Thinly slice the green onion as well, to a similar length. This green onion will be used to make green onion oil and some can be reserved for garnish.
Step 5
Now, prepare a pot for the stew and pour in 1 tablespoon of cooking oil. This is the foundation for sautéing ingredients.
Step 6
Add 1 tablespoon of perilla oil here for a nutty aroma. Using both cooking oil and perilla oil together makes the flavor much richer.
Step 7
Place the pot over low heat and add the sliced green onions first to generously make green onion oil. Sauté slowly until the green onions turn translucent and release a fragrant aroma. This is one of the secrets to delicious Sundubu Jjigae!
Step 8
Once the green onion oil is fragrant, add the pork shoulder (or another cut) and stir-fry. Using leaner cuts will result in a more delicate flavor. Cook until the pork is mostly cooked and has changed color.
Step 9
When the pork is cooked, add 1 tablespoon of minced garlic and the minced onion, and sauté together. Sautéing until the onion turns translucent will bring out more of its sweetness.
Step 10
Now, add 2 tablespoons of red pepper flakes (gochugaru) to give the Sundubu Jjigae its spicy kick. Stir quickly over low heat to prevent burning, allowing the vibrant red color to develop.
Step 11
Once the seasonings are well combined, add 3 tablespoons of soy sauce for added umami. This will help season the stew overall.
Step 12
Add 1 tablespoon of sugar here. Sugar helps to mellow the spiciness and balance the overall flavors.
Step 13
Now, pour in 400ml of water, which will form the base of the stew. Let it simmer for the ingredients to meld together.
Step 14
Once the water starts boiling, add the sliced Cheongyang peppers to enhance the spicy flavor. You can adjust the spiciness to your preference.
Step 15
Add the diced zucchini and cook together. Simmer until the zucchini becomes translucent and tender.
Step 16
When the broth is boiling vigorously, carefully break and add the pack of soft tofu. Adding the tofu towards the end helps preserve its soft, silky texture.
Step 17
Use a spoon to break the soft tofu into large chunks. Avoid breaking it down too much to enjoy the satisfying bite of the tofu in the stew.
Step 18
Finally, arrange the enoki mushrooms attractively on top. Cover the pot and simmer for about 2-3 more minutes until the delicious Sundubu Jjigae is ready! Enjoy it with a warm bowl of rice.
