Chef Chan’s Sundubu Jjigae: A Savory Braised Tofu Side Dish Recipe
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Worried about rising food prices? Say no more! With readily available ingredients like soft tofu (sundubu) and fresh chives from your fridge, you can easily make a special side dish, ‘Sundubu Jjigae’. This recipe infuses deep flavor with Lee Chan-won’s secret ‘Chan’s Special Soy Sauce’, creating a magical dish that will have you finishing a bowl of rice in no time. Meet this amazing recipe now!
Main Ingredients
- Soft Tofu (Sundubu) 1-3 packs (adjust quantity to preference)
- Onion 1/4 (small)
- Chives a handful (about 30g)
- Cheongyang Pepper 1 (if you like spicy)
- Red Pepper 1/2 (for color)
Chan’s Special Soy Sauce (Great for making extra!)
- Soy Sauce 10 Tbsp
- Sugar 4 Tbsp
- Mirin or Rice Wine 7 Tbsp (removes odor and adds umami)
- Corn Syrup 2 Tbsp (for shine and sweetness)
- Water 10 Tbsp
- Green Onion 1 (white part mainly)
- Garlic cloves 6 (whole cloves)
- Soy Sauce 10 Tbsp
- Sugar 4 Tbsp
- Mirin or Rice Wine 7 Tbsp (removes odor and adds umami)
- Corn Syrup 2 Tbsp (for shine and sweetness)
- Water 10 Tbsp
- Green Onion 1 (white part mainly)
- Garlic cloves 6 (whole cloves)
Cooking Instructions
Step 1
First, let’s make the ‘Chan’s Special Soy Sauce’. In a wide pot or deep pan, combine 10 Tbsp soy sauce, 4 Tbsp sugar, 7 Tbsp mirin (or rice wine), 2 Tbsp corn syrup, and 10 Tbsp water. Add the whole green onion (1 stalk) and 6 whole garlic cloves. Bring to a boil over medium heat and simmer for 5 minutes, allowing all the flavors to meld. Once boiling, reduce to low heat and let it simmer gently.
Step 2
After simmering the soy sauce mixture for 5 minutes, turn off the heat and let it cool slightly. If you strain the hot sauce immediately, the flavor from the green onion and garlic might not fully infuse. Letting it cool a bit is key. While still warm, strain the mixture through a sieve to remove the solids (green onion and garlic), keeping only the clear soy sauce.
Step 3
The strained soy sauce needs to be completely cooled down. Hot soy sauce can affect the delicate texture and taste of the sundubu. You can speed up the cooling process by placing the pot in cold water or simply let it sit at room temperature until thoroughly chilled. Cooling the sauce ensures the sundubu remains tender and absorbs the flavors beautifully.
Step 4
Now, let’s prepare the vegetables. Finely mince the peeled onion. Wash the chives, pat them dry, and then finely chop them as well. Mincing the onion and chives finely helps the sauce penetrate the tofu and improves the overall texture.
Step 5
Prepare the peppers to add a spicy kick and vibrant color. Remove the seeds from the Cheongyang pepper (if you want less heat) and slice it thinly. Thinly slice the red pepper as well for visual appeal. Thinly slicing the peppers ensures the seasoning is evenly distributed and the dish looks attractive.
Step 6
Finally, it’s time to prepare the star ingredient: the sundubu. Carefully place 1 to 3 packs of store-bought soft tofu directly into a clean container or heatproof dish. Handle the sundubu gently as it’s quite delicate. You can use just one pack or make a generous batch with three.
Step 7
Now, let’s combine everything to create the delicious sauce. Take the thoroughly chilled special soy sauce and add the finely minced onion and chives, along with the thinly sliced Cheongyang and red peppers. Mix them well. This will create a wonderful seasoning sauce as the soy sauce melds with the vegetables. Taste it and add a bit more soy sauce if needed.
Step 8
Lastly, pour the prepared seasoning sauce evenly over the whole packs of sundubu placed in the container. You can tilt the container slightly or use a spoon to gently spoon the sauce over the tofu, ensuring it seeps into all the crevices. While it’s delicious right away, letting it rest in the refrigerator for about 30 minutes will allow the flavors to deepen, making it even more delightful. Enjoy your incredibly tasty Sundubu Jjigae – a true rice thief!
