Spicy Soft Tofu Stew (Sundubu Jjigae)
How to Make a Flavorful and Comforting Sundubu Jjigae
A pack of soft tofu is budget-friendly and packed with nutrients, making it perfect for a simple yet satisfying meal. This recipe creates a piping hot and delightfully spicy Sundubu Jjigae with the addition of Korean chili peppers. Today, we’re skipping the broth and infusing flavor with tuna extract for a clean, savory taste. Enjoy this delicious and hearty stew!
Key Ingredients for Sundubu Jjigae- 1 pack soft tofu (silken tofu recommended for a smooth texture)
- 100g pork (pork belly or neck is good, finely chopped)
- 1 egg
- 6-7 clams (purged and washed clean)
- 1/4 onion (thinly sliced or minced)
- 1/2 green onion (sliced diagonally)
- 2 Korean green chilies (chopped for spiciness)
- 1/2 red chili pepper (chopped for color)
- 1 Tbsp minced garlic (adds aromatic flavor)
- 2 Tbsp cooking oil
Sundubu Jjigae Seasoning Blend- 1 Tbsp Cheongju (rice wine for deodorizing pork)
- 1 Tbsp tuna extract (for a deep, savory flavor)
- 1 Tbsp red chili powder (for spiciness and color)
- Pinch of salt (to taste)
- 1 cup water (no broth needed for flavor)
- 1 Tbsp Cheongju (rice wine for deodorizing pork)
- 1 Tbsp tuna extract (for a deep, savory flavor)
- 1 Tbsp red chili powder (for spiciness and color)
- Pinch of salt (to taste)
- 1 cup water (no broth needed for flavor)
Cooking Instructions
Step 1
First, prepare your ingredients. Finely chop the pork into bite-sized pieces. Rinse the purged clams under running water. Thinly slice or chop the onion, green onion, Korean green chilies, and red chili pepper. Have 1 tablespoon of minced garlic ready for aromatic flavor.
Step 2
The star of the stew is the soft tofu! Carefully cut the top half of the tofu package with scissors. Gently tip the tofu into your pot or Korean earthenware pot (ttukbaegi). Use a spoon to break the tofu into large, soft chunks for a delicate texture.
Step 3
Get your egg ready for the final touch. Crack one egg into a small bowl. This makes it easy to add to the stew at the very end.
Step 4
Let’s start sautéing! Heat 2 tablespoons of cooking oil in a preheated pot or ttukbaegi over medium heat. Add the chopped pork and 1 tablespoon of minced garlic, stirring until the pork turns opaque. Pour in 1 tablespoon of Cheongju to eliminate any porky odors.
Step 5
Once the pork is somewhat cooked, stir in 1 tablespoon of red chili powder and sauté quickly to prevent burning. This step blooms the chili powder, enhancing its flavor and giving the stew a vibrant color.
Step 6
Pour in 1 cup of water and let it simmer until the pork is fully cooked. Once the water comes to a boil, add 1 tablespoon of tuna extract, the sliced onions, and the washed clams. Let it simmer to develop a refreshing broth flavor.
Step 7
Now it’s time for the soft tofu! Gently add the broken tofu pieces to the pot. Stir carefully with a spoon as it cooks. Once the tofu is heated through and tender, taste the broth. Add a pinch of salt if needed to adjust the seasoning. Stir occasionally as it simmers to allow the tofu to absorb the delicious flavors.
Step 8
As the stew nears completion, reduce the heat to low. Add the sliced green onions, Korean green chilies, and red chili peppers. Simmer for another moment to let the spicy and aromatic flavors meld into the stew.
Step 9
The grand finale! Carefully crack the egg directly into the center of the simmering stew. Let it cook for a minute until the egg white is mostly set. Turn off the heat. Now you can enjoy your perfectly cooked, spicy, and comforting Sundubu Jjigae! Be careful, it’s hot!
