Heartwarming Dubu-jjigae (Korean Tofu Stew): A Taste of Sunmi’s Kitchen
Recreating Sunmi’s Famous Dubu-jjigae Recipe at Home
As the crisp autumn breeze begins to blow, are you craving a comforting bowl of hot stew? Follow this authentic recipe from the beloved Korean show ‘Sunmi’s Kitchen’ (Sunmi-ne Banchan) and enjoy a delightful meal with your family. This Dubu-jjigae, featuring a deep, savory broth, silky tofu, and fresh vegetables, promises a memorable dining experience.
Main Ingredients- 1/2 block of firm or stewing tofu (sliced)
- 1/2 zucchini (sliced into half-moons)
- 1/2 onion (thinly sliced)
- 1 stalk of green onion (sliced diagonally)
- 2 Korean green chili peppers (for heat, sliced diagonally)
- 2 red Korean green chili peppers (for color and heat, sliced diagonally)
- 1 pack of oyster mushrooms (or king oyster mushrooms, separated)
- 10 mini dumplings (adjust to your preference)
- For anchovy broth: 1 handful of dried anchovies, 1 piece of dried kelp (dashima)
- 1L water (for broth and stew)
Dubu-jjigae Broth Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp maesilcheong (Korean plum extract)
- 2 Tbsp saeu-jeot (salted fermented shrimp)
- 1/2 Tbsp guk-ganjang (Korean soup soy sauce) or eo-ganjang (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp maesilcheong (Korean plum extract)
- 2 Tbsp saeu-jeot (salted fermented shrimp)
- 1/2 Tbsp guk-ganjang (Korean soup soy sauce) or eo-ganjang (fish sauce)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the base for our delicious Dubu-jjigae: the anchovy and kelp broth. In a pot, add 1L of cold water, a handful of dried anchovies, and a piece of dried kelp. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes to extract a rich flavor. Remember to remove the kelp after about 5-10 minutes to prevent any bitterness.
Step 2
After straining out the anchovies and kelp, reduce the heat to low. Now it’s time to add the seasonings for the broth’s flavor. Stir in 1 Tbsp of gochugaru for a pleasant spiciness, and 1/2 Tbsp of maesilcheong for a subtle sweetness and depth.
Step 3
Add 2 Tbsp of saeu-jeot, which is key to the stew’s savory and refreshing taste. If you have large pieces of saeu-jeot, gently mash them before adding to ensure they dissolve well and distribute their flavor evenly.
Step 4
Pour in 1/2 Tbsp of guk-ganjang (or eo-ganjang) for a deeper umami flavor. Let the broth simmer gently to allow the seasonings to meld. Once it comes to a boil, turn off the heat immediately. Your base broth seasoning is now complete.
Step 5
Now, let’s prepare the vegetables for the stew. Slice the zucchini and onion into bite-sized pieces. Cut the green onion diagonally. For a spicy kick and vibrant color, slice the Korean green chili peppers and red Korean green chili peppers diagonally. Prepare the oyster mushrooms by removing the tough ends and gently tearing them apart. (If oyster mushrooms are unavailable, king oyster mushrooms make a great substitute with their chewy texture!)
Step 6
In the pot with the seasoned broth, carefully add the sliced tofu. Arrange the prepared zucchini, onion, green onion, and chili peppers attractively around the tofu. Finally, generously add the torn oyster mushrooms (or substitute mushrooms) on top. The colorful array of vegetables will make the stew look incredibly appetizing.
Step 7
Now, add 10 mini dumplings to make the stew more substantial. Sprinkle in 1 Tbsp of minced garlic, the final aromatic element. Bring the stew to a boil, allowing all the ingredients to come together in delicious harmony.
Step 8
Once the stew begins to bubble and the ingredients start cooking, reduce the heat to medium-low. Let it simmer gently until all the ingredients are tender and fully cooked. Taste the broth and, if needed, add a little more saeu-jeot to adjust the seasoning to your preference. Enjoy your warm and deeply flavorful Dubu-jjigae!
