Spicy Soft Tofu Stew (Sundubu Jjigae) – The Ultimate Recipe
How to Make Delicious and Spicy Soft Tofu Stew Effortlessly
Perfect for those hot summer days when you don’t want to stand over a stove! This recipe is ideal for making a large batch at once, portioning it, and freezing for easy meals later. Enjoy a comforting and flavorful stew without the fuss.
Stew Ingredients- 2 Tbsp minced pork
- 1 handful king oyster mushrooms (approx. 50g)
- 1 handful zucchini (approx. 50g)
- 1 handful onion (approx. 50g)
- 1 handful green onions (approx. 30g)
- 1 egg
- 1/2 tsp minced garlic (equivalent to 1 coffee spoon)
- 1 package soft tofu (approx. 350g)
Spicy Seasoning Paste- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp anchovy sauce (fish sauce)
- Salt to taste
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp anchovy sauce (fish sauce)
- Salt to taste
Cooking Instructions
Step 1
First, prepare all your ingredients. Feel free to use any vegetables you have on hand! Chop the green onions, and cut the minced pork, zucchini, onion, and king oyster mushrooms into bite-sized pieces.
Step 2
Let’s make the flavor-packed seasoning paste. In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp soup soy sauce, 1 Tbsp minced salted shrimp, and 1 Tbsp anchovy sauce. Mix well. Having this ready beforehand makes cooking much smoother.
Step 3
To build a delicious broth, prepare your stock. Using a dashima (kelp) and anchovy broth will give your stew a richer flavor. Steep dashima and dried anchovies in cold water for about 10 minutes, then bring to a boil to create your broth.
Step 4
In the pot you’ll be cooking the stew in, add a little cooking oil. Then, add the minced pork. Since minced pork is lean, a touch of oil helps prevent sticking and adds a nice richness. Break up any clumps and stir-fry the pork until it changes color.
Step 5
Once the pork is partially cooked, add the chopped green onions and stir-fry them with the pork. This process releases the aroma of the green onions into the oil, infusing the stew with a wonderful fragrance.
Step 6
When the green onions start to release their fragrance, add 1/2 tsp of minced garlic (about 1 coffee spoon’s worth). Sauté for a short while until the garlic aroma becomes noticeable. Be careful not to overcook the garlic, as it can turn bitter.
Step 7
Once you can smell the fragrant garlic, add the prepared seasoning paste. Stir-fry it with the pork and aromatics for about 1-2 minutes over medium-low heat, ensuring the paste doesn’t burn. This step deepens the flavors of the seasoning.
Step 8
Pour the prepared broth into the pot with the sautéed ingredients and bring to a rolling boil over high heat. Once boiling, add all your prepared vegetables: zucchini, onion, and king oyster mushrooms. Let them cook together.
Step 9
For an extra kick of heat, add chopped fresh red chili peppers or green chili peppers to your liking. Adjust the amount to suit your preference for spiciness.
Step 10
Carefully open the package of soft tofu. Using a knife or spoon, gently break it into about 4 large pieces. Instead of adding the whole block, breaking it up slightly helps it integrate better with the broth. Gently stir and break apart the tofu in the stew.
Step 11
Once the stew with the tofu starts to boil again, slowly drizzle the beaten egg over the surface of the stew. The egg will cook and add a wonderful creamy texture.
Step 12
Finally, season with a dash of black pepper for extra aroma. Taste and add a pinch of salt if needed to achieve your desired flavor. Serve hot with a bowl of steamed rice. Enjoy your delicious Sundubu Jjigae!
