Spicy and Savory Soon Tofu Stew (Sundubu Jjigae) – A Perfect Recipe
Making Delicious Soon Tofu Stew at Home
I made a wonderfully spicy and savory Soon Tofu Stew! This recipe will guide you through creating a comforting and flavorful Korean classic.
Main Ingredients- 1 block of Soon Tofu (silken tofu)
- 2 Eggs
- 1/2 pack of Oyster Mushrooms
- 1 pack of Enoki Mushrooms
- 1/4 Korean Zucchini (Hobak)
- 1/2 Onion
- A handful of Green Onion
- 2 cups Water
Cooking Instructions
Step 1
Begin by placing a pot over medium heat and add 3 tablespoons of cooking oil. Once the oil is warm, add 2 tablespoons of gochugaru and stir-fry briefly until fragrant, being careful not to burn it. (Tip: Stir-frying gochugaru in oil enhances its depth of flavor and aroma!)
Step 2
Once the gochugaru is fragrant, pour in 2 cups of water and bring it to a boil. While the water is boiling, prepare the other ingredients.
Step 3
Prepare 1 tablespoon of minced garlic. Using freshly minced garlic will add a more vibrant flavor.
Step 4
Wash the Korean zucchini thoroughly and slice it into half-moons or bite-sized pieces. Slicing them not too thinly will retain a pleasant texture when eaten.
Step 5
Peel and slice the onion. You can slice it into strips or dice it. The sweetness from the onion will enrich the broth.
Step 6
Once the broth is boiling, add the minced garlic, sliced zucchini, and the block of soon tofu. You can add the soon tofu in large chunks or gently break it apart with a spoon. (Tip: Avoid stirring too vigorously after adding the tofu to maintain its soft texture.)
Step 7
Slice the green onion diagonally. The aromatic quality of the green onion will further enhance the flavor of the stew.
Step 8
Trim the root end of the enoki mushrooms, rinse them well, and then separate them into smaller clumps.
Step 9
Rinse the oyster mushrooms, remove the tough base, and tear them into bite-sized pieces. The chewy texture of the mushrooms complements the soft tofu perfectly.
Step 10
Once the soon tofu has cooked for a bit, crack 2 eggs directly into the stew. Lower the heat slightly when adding the eggs to ensure they cook evenly without breaking apart. Then, add the enoki mushrooms, oyster mushrooms, and green onions, and simmer for a little longer. Finally, season with tuna extract (or soy sauce) to your liking, and finish with a pinch of black pepper. (Tip: Using tuna extract adds a delightful umami flavor!) Enjoy your delicious meal! ^^
