Spicy and Comforting Sundubu Jjigae (Soft Tofu Stew)
Easy Peasy Sundubu Jjigae with Paik Jong Won’s Recipe!
A steaming bowl of hot soup makes your body feel so relaxed and warm~ Lately, I’ve been craving hearty soups quite a bit. This time, I tried making Paik Jong Won’s Sundubu Jjigae recipe. I usually buy pre-made seasoning pastes for sundubu, but I heard this recipe was so easy even a beginner cook could make it, so I decided to give it a shot. Turns out, it really wasn’t difficult! I’ll guide you step-by-step on how to make this deliciously spicy stew, Sundubu Jjigae.
Main Ingredients- 1 pack soft tofu (sundubu)
- 1/2 paper cup minced pork
- 1 paper cup onion (finely chopped)
- 1 paper cup green onion (finely chopped)
- 2 Korean chili peppers (or more, for extra spice)
- 2 eggs
Cooking Instructions
Step 1
Prepare the pack of soft tofu. Carefully cut along the dotted lines on the packaging with a knife to open it in half; this makes it easier to scoop out the tofu.
Step 2
Finely chop the onion and green onion. Aim for about 1 paper cup of each. Finely chop the 2 Korean chili peppers to add a spicy kick. (Although not pictured, prepare about 1/2 paper cup of minced pork.)
Step 3
Let’s start cooking! Heat 5 Tbsp of cooking oil and 3 Tbsp of sesame oil in a pot over medium heat. Add the chopped green onion, onion, and minced pork. Sauté until the ingredients are fragrant and lightly browned, allowing their flavors to meld.
Step 4
Once the moisture from the pork and vegetables has evaporated, turn off the heat. (The reason for turning off the heat before adding red pepper flakes, as shown in the Paik Jong Won recipe, is to prevent them from burning, especially for beginner cooks.) Add 3 Tbsp of red pepper flakes and stir well with the sautéed ingredients, ensuring the flakes are evenly distributed and not clumped.
Step 5
Pour in 2 paper cups of water (about 400ml) and bring it to a boil. Once boiling, gently break apart the soft tofu (either as a whole block or into large chunks) and add it to the pot. Use a spoon to break it down further into bite-sized pieces as it cooks.
Step 6
While the tofu is simmering, it’s time to season the stew. Add 1 Tbsp of minced garlic and 1 Tbsp of soy sauce for soup. Then, add 1/2 Tbsp of salt and 1/3 Tbsp of sugar to season. Stir everything together thoroughly. (If you have tasty seasoned salt (mat-so-geum), feel free to use it.)
Step 7
Taste the broth as the stew simmers and adjust the seasoning. If it’s too salty, add a little more water. If it’s too bland, add a pinch more salt until it reaches your desired taste. For extra spiciness, you can add more red pepper flakes.
Step 8
Once the broth is seasoned to your liking, crack 2 eggs directly into the pot. The eggs will cook and add a wonderful richness and silky texture to the stew.
Step 9
Finally, add the chopped Korean chili peppers and a sprinkle of black pepper powder to your preference. Let it simmer for another moment to allow the flavors to mel. Your delicious and spicy Sundubu Jjigae is ready! Serve it hot in a traditional earthenware pot and enjoy.
