Spicy Soft Tofu Stew (Sundubu Jjigae)
Perfect for Chilly Days: A Heartwarming Soft Tofu Stew Recipe
As the cold winds start to blow, don’t you just crave a warm, spicy stew? Introducing the perfect stew for this season, a true rice thief! Sundubu Jjigae is a hearty and satisfying dish that’s ideal for cooler weather. Let’s make it deliciously together. Thank you!
Main Ingredients- 2 packs Soft Tofu (approx. 340g each)
- 200g Ground Pork
- 140g Zucchini (approx. 1/4 medium)
- 1/2 Onion (approx. 100g)
- 1 stalk Green Onion
- 2 Green Chilies
- 30g Enoki Mushrooms (about 1/2 pack)
- 1 Egg
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cooking Oil
- 2 Cups (approx. 400ml) Anchovy-Kelp Broth
Seasoning Ingredients- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Minced Garlic
- 1/5 tsp Salt (adjust to taste)
- 1 Tbsp Mirin (or cooking wine)
- 1/5 tsp Black Pepper
- 1/5 tsp Ginger Powder (or a little grated ginger)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Minced Garlic
- 1/5 tsp Salt (adjust to taste)
- 1 Tbsp Mirin (or cooking wine)
- 1/5 tsp Black Pepper
- 1/5 tsp Ginger Powder (or a little grated ginger)
Cooking Instructions
Step 1
Carefully open the two packs of soft tofu and place them into a bowl. Season the tofu with 2 tablespoons of Guk-ganjang (Korean soup soy sauce). This adds a subtle savory flavor to the tofu, making the stew even more delicious.
Step 2
Wash the 140g zucchini and slice it into half-moons about 0.5cm thick. Cut the 1/2 onion in half and then slice it into similar thickness strips. Separate the white and green parts of the green onion stalk. Slice the white part into 3-4cm lengths, and finely chop the green part. Finely chop the 2 green chilies after removing the seeds.
Step 3
Heat a Korean earthenware pot (ttukbaegi) over medium heat and add 1 tablespoon of cooking oil. Add 1 tablespoon of minced garlic and sauté until fragrant. Once the garlic aroma is released, add half of the white part of the green onion (about 1/2 stalk’s worth) and stir-fry together. Cook until the onion becomes translucent and releases its sweet aroma.
Step 4
Add the 200g of ground pork and stir-fry. Break up any clumps with a spatula as you cook. Add 1 tablespoon of mirin, 1/5 teaspoon of black pepper, and 1/5 teaspoon of ginger powder to remove any porky smell and stir-fry everything together.
Step 5
Once the pork is cooked through (the exterior has turned white), add 3 tablespoons of gochugaru (Korean chili flakes) and stir-fry quickly over low heat to toast the chili flakes and infuse the red color. Be careful not to burn them! Immediately add the chopped green chilies and sauté briefly. Then, pour in 2 cups (approx. 400ml) of anchovy-kelp broth and bring to a boil over high heat.
Step 6
Once the broth is boiling, add the sliced zucchini and onion and cook until they are almost tender. When the vegetables are nearly cooked, add the seasoned soft tofu by scooping large pieces with a spoon. Avoid stirring too much; gently press them down so they are submerged. Add 3 tablespoons of Guk-ganjang and 1 tablespoon of fish sauce for seasoning. Adjust the taste with salt if needed.
Step 7
Finally, add the 30g of enoki mushrooms and the remaining green parts of the green onion (about 1/2 stalk). Let it simmer for another minute. Once the stew is bubbling gently, reduce the heat to low and crack the egg directly into the center of the pot. Let it cook without stirring until the egg white is set. Your warm and delicious Sundubu Jjigae is ready! Enjoy it while it’s piping hot – blowing on it will make it even better. Enjoy!
