Easy and Spicy Sundubu Jjigae (Soft Tofu Stew) – Chef Paik’s Recipe
A Beginner-Friendly Spicy Soft Tofu Stew Recipe from Chef Paik
I tried following Chef Paik’s easy recipe for a spicy sundubu jjigae, perfect for absolute beginners who know nothing about cooking. It’s designed to be simple and delicious!
Ingredients- 1 packet of soft tofu (sundubu, approx. 300-400g)
- 100g ground pork
- 1/2 stalk of green onion
- 1/2 onion
- 2 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp sugar
- 1 Korean chili pepper (optional, for extra spice)
- 5 Tbsp cooking oil
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Have the ground pork ready. Finely chop the green onion and dice the onion. If you’re using the Korean chili pepper, chop it finely as well. (Optional)
Step 2
Take a wide pot or a wok. Add 5 Tbsp of cooking oil and 2 Tbsp of sesame oil. Add the chopped green onion and onion, and sauté over medium heat until fragrant. Once the onion starts to look translucent, add the ground pork. Break it up with a spoon and stir-fry until the pork is cooked through.
Step 3
When the pork and vegetables are well-fried and aromatic, turn off the heat for just a moment. Immediately add 2 Tbsp of red pepper flakes (gochugaru) and stir quickly to toast them in the residual heat without burning. This step helps reduce any bitterness from the pepper flakes and enhances their flavor.
Step 4
Once the red pepper flakes have toasted and released their red oil, pour in about 300-400ml of water (approximately 1.5-2 cups). You can adjust the amount of water based on how thick or thin you prefer your stew. Turn the heat up to high and bring it to a boil before proceeding to the next step.
Step 5
As the broth starts to boil, carefully add the entire packet of soft tofu. Gently break the tofu into 2-3 large pieces with a spoon – this maintains a soft, tender texture. Season with 1 Tbsp of soy sauce, 2 Tbsp of minced garlic, and 1/2 Tbsp of sugar. Mix well to combine. Taste the broth and add a little more soy sauce if needed.
Step 6
Once the tofu is cooked through, carefully transfer the stew to an earthenware pot (ttukbaegi), if you have one. (You can also finish cooking it in the original pot.) Finally, crack an egg into the center of the stew. Garnish with the remaining chopped green onion and a pinch of black pepper. Your delicious and spicy sundubu jjigae is ready! For an even creamier texture, let the egg cook slightly before stirring it in.
