Spicy and Savory Soft Tofu Stew (Sundubu Jorim)
Easy Sundubu Jorim Recipe: Mastering the Flavorful Sauce
A delightful twist on traditional tofu stew, made with silken tofu! This dish is perfect for spooning over rice. The soft, melt-in-your-mouth texture of silken tofu combined with a savory and slightly spicy sauce makes it an irresistible side dish. It’s quick and simple to prepare, making it ideal for busy weeknights or any meal.
Main Ingredients
- 1 package silken tofu (400g)
- 1 Cheongyang chili pepper (or jalapeño)
- 2 green onions (about 10cm / 4 inches each)
- 1/2 onion
- A pinch of sesame seeds
- 180ml water
- 1 bouillon cube (vegetable or anchovy-based)
Spicy & Sweet Tofu Stew Sauce
- 3 Tbsp soy sauce (for Korean cooking, like Jin Ganjang)
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- A pinch of black pepper
- 3 Tbsp soy sauce (for Korean cooking, like Jin Ganjang)
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Remove the stems from the Cheongyang chili pepper and thinly slice it crosswise. Trim and thinly slice the green onions. Peel the onion and cut it into thin strips. Having your vegetables prepped will make the cooking process much smoother.
Step 2
Cut the silken tofu into bite-sized pieces. While firm tofu is typically used for stir-fried dishes, this recipe shines with the delicate texture of silken tofu. To prevent it from breaking apart too easily during cooking, slice it into relatively thick pieces, about 1.5-2 cm (around 3/4 inch). Alternatively, you can add the entire block of tofu to the pan and break it up with a spoon as it cooks.
Step 3
Arrange the cut silken tofu pieces evenly in a wide pan. It’s best to place them neatly to maintain their shape and delicate texture.
Step 4
Layer the sliced onion and chopped green onions on top of the silken tofu. The onion will add sweetness as it cooks, and the green onions will provide a fresh aroma.
Step 5
Now, let’s make the delicious sauce that will bring this stew to life! In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp fish sauce (or soup soy sauce), 1 Tbsp sugar, 2 Tbsp gochugaru (Korean chili flakes), 1 Tbsp minced garlic, 1 Tbsp cooking wine, and a pinch of black pepper. Mix everything well until the sugar is dissolved. The fish sauce adds a wonderful depth of umami.
Step 6
Pour the prepared sauce evenly over the silken tofu and vegetables. Make sure to distribute it well so that the flavors can permeate every piece.
Step 7
It’s time to add the liquid for braising. Carefully pour 180ml of water around the edges of the pan. It’s important to measure the water accurately to achieve the right consistency; too much water can make the stew too diluted.
Step 8
Add the bouillon cube to enhance the depth of flavor. If you don’t have bouillon cubes, you can use anchovy or kelp broth. Add the sliced Cheongyang chili pepper at this stage as well. Bring the stew to a boil over medium-high heat, then reduce the heat to medium and let it simmer until the sauce thickens. Taste the stew occasionally as it cooks, and if needed, add a tiny bit more soy sauce or salt to adjust the seasoning.
Step 9
Continue to simmer over medium heat for about 10-15 minutes, or until the liquid has reduced to about one-third of its original volume, creating a nice, saucy consistency. Turn off the heat and sprinkle with sesame seeds for a final touch of nutty flavor. Your delicious spicy and savory silken tofu stew is ready! Serve it hot over a bowl of rice for a truly satisfying meal.
