Spicy Beef and Soft Tofu Stew (So-gogi Sundubu Jjigae)
Easy Korean Beef and Soft Tofu Stew Recipe for Dinner
A hearty and savory Korean stew featuring tender beef and silky soft tofu in a rich, spicy broth. This recipe makes a comforting and flavorful meal perfect for any occasion.
Main Ingredients- 100g Beef (stew meat or bulgogi cut)
- 1 package Soft Tofu (300-400g)
- 1 cup Water (200ml)
- 1/2 Onion
- 1 Shiitake Mushroom
- 1 Cheongyang Pepper (Korean chili pepper)
- 2 Tbsp Cooking Oil
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Begin by preparing your vegetables. Finely chop half an onion. Stem and finely chop one Cheongyang pepper. If you have shiitake mushrooms, clean one, remove the stem, and chop it finely. (Other mushrooms like oyster or king oyster mushrooms can also be used.)
Step 2
Carefully open the package of soft tofu. Using a spoon or knife, cut the tofu into large, bite-sized chunks (about 2-3 cm). Cutting it too small might cause it to break apart during cooking. Letting it sit for a bit after cutting can help drain some excess water, resulting in a cleaner broth.
Step 3
Heat a pot or a Korean earthenware pot (ttukbaegi) over medium heat. Add 2 tablespoons of cooking oil and 2 tablespoons of sesame oil. Once the oils are warm, add the beef and stir-fry until it changes color and is no longer pink.
Step 4
Once the beef is browned, add the chopped onion to the pot. Continue to stir-fry over medium heat until the onions become translucent and release their sweet aroma.
Step 5
After stir-frying the beef and onions, reduce the heat to medium-low. Add 1.5 tablespoons of gochugaru and 0.5 tablespoon of sugar. Stir-fry for about 1 minute, ensuring the gochugaru doesn’t burn. This step creates a flavorful chili oil base, deepening the stew’s taste. Cooking over medium-low heat prevents the chili flakes from scorching.
Step 6
Once the chili oil is fragrant, pour in 1 cup of water (200ml). Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium and let it simmer for 3-5 minutes, or until the beef is fully cooked and the broth has developed flavor. Skim off any foam that rises to the surface for a clearer broth.
Step 7
After the beef has cooked through, add the chopped shiitake mushrooms. Bring the stew back to a gentle boil and cook until the mushrooms are tender and have released their flavor into the broth.
Step 8
Now it’s time to season the stew. Add 1.5 tablespoons of guk-ganjang and 1 tablespoon of fish sauce (or anchovy sauce). Taste and adjust seasoning if necessary. It’s okay if it tastes slightly strong at this point, as the addition of soft tofu will dilute the saltiness and balance the flavors.
Step 9
Carefully add the prepared soft tofu to the pot, keeping the large chunks intact as much as possible. Let it simmer for another 2-3 minutes, just until the tofu is heated through and the stew comes to a gentle boil. Avoid overcooking the tofu, as it can become tough.
Step 10
Finally, add the chopped Cheongyang peppers to the stew. Let it simmer for another minute to infuse the stew with a pleasant spicy kick. This final addition enhances the aromatic and spicy notes of the dish.
Step 11
Ladle the hot beef and soft tofu stew into serving bowls. Enjoy this delicious and comforting stew, especially when served over a bowl of rice. It’s a perfect, satisfying meal for the whole family!
