Spicy and Silky Soft Tofu Stew (Sundubu Jjigae)
Foolproof Sundubu Jjigae Recipe for Beginners
This is a foolproof Sundubu Jjigae recipe with incredibly simple ingredients that guarantees success. It’s a comforting and delicious Korean stew.
Stew Ingredients- Beef (ground or thinly sliced for bulgogi) about 50g
- Scallions, 1 handful
- Minced garlic, 1 heaping teaspoon
- Soft tofu (Sundubu), 1 package
- Fresh egg, 1
Seasoning & Broth- Sesame oil
- Gochugaru (Korean chili flakes), 1-2 tablespoons (adjust to taste)
- Soy sauce, 1 teaspoon
- Broth (anchovy-kelp or rice water), about 2-3 cups (adjust based on tofu moisture)
- Salt (for seasoning)
- Black pepper
- Sesame oil
- Gochugaru (Korean chili flakes), 1-2 tablespoons (adjust to taste)
- Soy sauce, 1 teaspoon
- Broth (anchovy-kelp or rice water), about 2-3 cups (adjust based on tofu moisture)
- Salt (for seasoning)
- Black pepper
Cooking Instructions
Step 1
First, finely chop the scallions into 2-3cm pieces. These will be used as a garnish to add a fresh aroma to the finished stew.
Step 2
Cut the beef into bite-sized pieces that are easy to eat in the stew. If you are using ground beef, you can use it as is. If using sliced beef, you can cut it slightly smaller for a better chewing texture.
Step 3
Heat a ttukbaegi (Korean earthenware pot) or a deep frying pan over medium heat. Add a little sesame oil, then add the chopped beef, minced garlic, gochugaru, 1 teaspoon of soy sauce, a pinch of salt, and black pepper. Stir-fry these ingredients until well combined and the beef is cooked through. The key to a deep flavor in this stew is to stir-fry until you see the delicious chili oil rendering from the gochugaru and beef. Be careful not to burn the gochugaru. This step is crucial for developing rich flavor.
Step 4
Korean soft tofu is quite moist, so you can often get a flavorful broth with just the tofu’s own liquid, without needing extra broth. Add the soft tofu to the ttukbaegi (or frying pan) and break it into large chunks with a spoon. You don’t need to mash it finely; larger pieces are fine.
Step 5
Spoon the stir-fried beef mixture over the soft tofu. Add enough broth to create a soupy consistency (or rely on the tofu’s moisture for a more concentrated flavor). Bring the stew to a boil over medium-high heat. Once boiling, taste and adjust the seasoning with salt as needed. When the stew is bubbling merrily, crack a fresh egg into the center. Sprinkle generously with the chopped scallions. Serve immediately while piping hot. As you eat, the egg will cook to a perfect soft-boiled consistency, adding a creamy richness that balances the spiciness and deepens the stew’s overall flavor. Gently stir the egg into the stew before enjoying for the best taste experience.
