Unique & Savory Budae Sundubu Jjigae Recipe
How to Make Budae Sundubu Jjigae: A Distinctive Recipe
This is my personal favorite twist on Sundubu Jjigae! It was delicious to me, and I’m sharing it for those who are curious or daring enough to try a unique recipe like mine. Prepare for a delightful and unexpected flavor journey!
Stew Ingredients- 1 block Soft Tofu (Sundubu)
- 1 pack Soy Milk (approx. 900ml)
- 1/4 Onion
- 1/4 Zucchini
- 1/2 pack Vienna Sausages
- 1/4 can Spam (or similar canned ham)
- 1 Cheongyang Pepper (Korean chili pepper)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- Pinch of Salt (for final seasoning)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- Pinch of Salt (for final seasoning)
Cooking Instructions
Step 1
First, gather all your ingredients. Wash and prepare them so they are ready for cooking. Having everything prepped makes the cooking process much smoother and more enjoyable.
Step 2
Dice the onion into small, uniform cubes. This helps it cook evenly and release its sweetness into the stew, adding depth to the flavor.
Step 3
Slice the zucchini into half-moon shapes, about 0.5cm thick. Avoid slicing too thinly, as they can become mushy. A slight thickness will retain a pleasant bite.
Step 4
Finely chop the Cheongyang pepper. This pepper adds a pleasant kick of heat. If you prefer less spice, remove the seeds before chopping. Adjust the amount to your spice preference.
Step 5
Cut the Vienna sausages and canned ham into your desired bite-sized pieces. For the sausages, you can make a few shallow cuts on the surface to help them cook evenly and look more appealing. Cut the ham into slightly larger chunks.
Step 6
Heat a little oil in a traditional Korean earthenware pot (ttukbaegi) or a regular pot over medium-low heat. Add the diced onions and sauté until they become translucent. This process sweetens the onions and forms the flavor base. Tip: If you have green onions, finely chop them and sauté with the onions for an extra aromatic touch.
Step 7
Once the onions are softened and fragrant, add the sliced ham and Vienna sausages. Stir-fry them together for a minute or two until the ham starts to release some of its fat. Now it’s time to add the seasonings.
Step 8
Add 2 tablespoons of Gochugaru (Korean chili flakes). This will give the stew its characteristic red color and spicy flavor.
Step 9
Add 1/3 tablespoon of minced garlic. Garlic adds a wonderful aroma and depth of flavor. Be mindful not to add too much, as it can make the stew bitter.
Step 10
Stir in 1 tablespoon of soy sauce. This adds umami and a savory note. The final saltiness will be adjusted later with salt, so this soy sauce is primarily for flavor enhancement at this stage.
Step 11
Pour in the soy milk. This is the unique ingredient that provides a creamy, nutty richness to the stew, setting it apart from traditional Sundubu Jjigae. Add about 100ml of water (roughly half a cup) to achieve your desired broth consistency.
Step 12
Once the broth begins to simmer, gently add the block of soft tofu. Use a spoon to break it into large, soft curds. Avoid stirring vigorously to keep the tofu pieces intact and delicate.
Step 13
Finally, add the sliced zucchini and chopped Cheongyang pepper to the pot. Let the stew simmer for a few more minutes until all ingredients are cooked through and the flavors have melded. Taste and adjust the seasoning with a pinch of salt if needed. (The Cheongyang pepper is optional depending on your spice preference.)
Step 14
The resulting Budae Sundubu Jjigae is surprisingly creamy and rich, reminiscent of Beanjeon (bean sprout soup with ground beans) but without the grainy texture. It offers a unique, smooth, and deeply satisfying taste from the harmonious blend of soy milk, soft tofu, and Budae Jjigae elements. Enjoy this culinary adventure!
