Spicy and Silky Soft Tofu Stew (Sundubu Jjigae)
A Healthy and Longevity-Inducing Food: Tofu Stew, a Soy-Based Delight
Experience the ultimate comfort food with our Sundubu Jjigae, a delicious and healthy soy-based dish that’s perfect for daily enjoyment. Its silky tofu and rich, spicy broth make it a true Korean classic.
Ingredients- 1 pack soft tofu (preferably silken tofu)
- 1 bag clams (purged of sand)
- 2 segments of well-fermented kimchi (chopped)
- 100g pork (neck or belly, cut into bite-sized pieces)
- 1/2 onion (sliced)
- 1 green chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1/2 stalk green onion (sliced diagonally)
- 5 cups seafood broth or anchovy broth
- 1 egg yolk (for garnish)
- 1/2 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp soy sauce or salt (to taste)
Cooking Instructions
Step 1
Prepare all the ingredients for a deliciously spicy and satisfying Sundubu Jjigae. Chop the kimchi finely and cut the pork into bite-sized pieces. Slice the onion and chili peppers diagonally for a beautiful garnish.
Step 2
While seafood broth adds depth, plain water or anchovy broth works wonderfully too. For an even creamier texture, consider using rice water.
Step 3
Heat a generous amount of olive oil in a Korean earthenware pot (ttukbaegi) or a regular pot over medium heat. Warming the oil beforehand enhances the dish’s aroma.
Step 4
Add the pork and chopped kimchi to the pot and stir-fry until the pork is cooked through and the kimchi becomes translucent. Stir-frying removes any raw smell from the kimchi and develops its savory flavor.
Step 5
Add the red chili flakes (gochugaru) and stir-fry briefly. Be careful not to burn the chili flakes by stir-frying them too long. This step coats the ingredients in oil and deepens the color.
Step 6
Add the sliced onion and stir-fry until it becomes translucent. The natural sweetness of the onion will infuse into the broth, creating a smoother taste.
Step 7
Pour in one cup of broth and simmer over medium-low heat. Let it reduce slightly, allowing the flavors to meld and concentrate. This step is key to developing a rich base for the stew.
Step 8
Add the remaining broth and bring it to a boil. Once boiling, add the purged clams. Season with minced garlic (1 Tbsp), fish sauce (1 Tbsp), and soy sauce or salt to taste. You don’t necessarily need chili oil or salted shrimp for seasoning as the other ingredients provide plenty of flavor.
Step 9
It’s time for the star ingredient: the soft tofu. You can add it directly from the pack in chunks or gently break it apart. Discard the water from the tofu package; using only the tofu itself helps keep the broth clear.
Step 10
Gently stir the tofu, but avoid over-mixing. If it breaks down too much, it can become porridge-like. If left in large chunks, it may not absorb the flavors well. Use a spatula to gently break it apart as it cooks.
Step 11
Finally, add the diagonally sliced green onion, green chili, and red chili peppers. Simmer for about 10 more minutes until the flavors have melded beautifully. Adjust the final seasoning with salt if needed. Your delicious and spicy Sundubu Jjigae is almost ready!
Step 12
Transfer the hot stew into a serving pot for an impressive presentation. Crack a fresh egg yolk into the center as a garnish, and add sliced chilies or mushrooms if desired. Remember, it’s important to nourish yourself well, even when dining alone. Taking care of yourself is the first step to being cared for by others. Enjoy your meal!
