Spicy and Silky Soft Tofu Stew (Sundubu Jjigae)
Warm and Hearty Sundubu Jjigae for Chilly Autumn Evenings
This Sundubu Jjigae recipe is incredibly flavorful and uses budget-friendly ingredients. The combination of spicy broth, tender soft tofu, and savory pork makes it a perfect rice companion, meaning you won’t need many side dishes. It’s a satisfying meal that’s easy for anyone to make. Try it and enjoy!
Stew Ingredients- 1 package Soft Tofu (Sundubu, approx. 300-400g)
- 100g Ground Pork
- 1 cup (200ml) Anchovy and Kelp Broth
- 1 Egg Yolk
- 1/2 Cheongyang Pepper (or Korean chili pepper)
- 0.5 Tbsp Minced Garlic (approx. 7g)
- 2 Tbsp Chopped Scallions (mostly white parts)
- 2 Tbsp Chopped Onion (approx. 30g)
Seasoning- 1.5 Tbsp Sesame Oil
- 1 tsp Saeujeot (fermented salted shrimp)
- 0.5 Tbsp Soup Soy Sauce (optional)
- Pinch of Salt (to adjust taste)
Pork Marinade- 1 tsp Minced Garlic (approx. 5g)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
- 0.5 Tbsp Mirin (or rice wine)
- 1 tsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- 1.5 Tbsp Sesame Oil
- 1 tsp Saeujeot (fermented salted shrimp)
- 0.5 Tbsp Soup Soy Sauce (optional)
- Pinch of Salt (to adjust taste)
Pork Marinade- 1 tsp Minced Garlic (approx. 5g)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
- 0.5 Tbsp Mirin (or rice wine)
- 1 tsp Soy Sauce
- 0.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, finely chop the onion and scallions. In a bowl, combine the ground pork with the marinade ingredients: 1 tsp minced garlic, 1 Tbsp gochugaru, a pinch of black pepper, 0.5 Tbsp mirin, 1 tsp soy sauce, and 0.5 Tbsp sesame oil. Mix well and let it marinate for about 10 minutes. In a ttukbaegi (earthenware pot) or a regular pot, heat 1.5 Tbsp sesame oil over medium-low heat. Add the chopped onion, 1 Tbsp of the chopped scallions, and 0.5 Tbsp minced garlic. Sauté until fragrant. Then, add the marinated pork, breaking it up with a spoon, and stir-fry until it’s fully cooked.
Step 2
Once the pork is cooked, pour in 1 cup (200ml) of the anchovy and kelp broth. Bring the broth to a boil, then reduce the heat to medium. Carefully add the soft tofu, breaking it into large chunks with a spoon. Avoid stirring vigorously. Add 1 tsp of saeujeot (fermented salted shrimp) for a deep umami flavor. Let it simmer for about 3-4 minutes, or until the tofu is heated through and slightly bubbling.
Step 3
As the stew comes to a gentle boil, add the remaining 1 Tbsp of chopped scallions and the thinly sliced Cheongyang pepper. Taste the broth and add a pinch of salt if needed, but be mindful as saeujeot is already salty. Just before turning off the heat, gently crack the egg yolk into the stew. Let it cook for about 30 seconds. It’s important not to overcook Sundubu Jjigae, as this can make the tofu mushy and the broth cloudy. Cook just until everything is heated through.
Step 4
Serve this piping hot and delicious Sundubu Jjigae over a bowl of rice. It’s the perfect dish to warm you up on a cold day!
