Spicy and Hearty Budae Sundubu Jjigae (Korean Army Stew Soft Tofu Stew)
Delicious Budae Sundubu Jjigae, Even Without Seafood!
I made a sundubu jjigae in the style of budae jjigae (Korean army stew) because I’m not a fan of clams! This version is packed with flavorful ingredients.
Main Ingredients
- 1 package soft tofu (sundubu, approx. 300-400g)
- 2 frankfurters or sausages
- 1/2 onion
- 10 pieces oyster mushrooms
- A small piece of zucchini or Korean squash
- 1 stalk green onion
- 3 cloves garlic (thinly sliced or minced)
- 1 handful rice cake slices (tteokguk tteok, optional)
- 1 fresh egg
- 1 slice cheddar cheese (optional)
Seasoning & Broth
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce or fish sauce (adjust to taste)
- 1/2 Tbsp salt (adjust to taste)
- 1 tsp chicken stock or kelp stock (optional, for enhanced flavor)
- 200-300ml water or kelp stock (adjust based on the liquid in the sundubu package)
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce or fish sauce (adjust to taste)
- 1/2 Tbsp salt (adjust to taste)
- 1 tsp chicken stock or kelp stock (optional, for enhanced flavor)
- 200-300ml water or kelp stock (adjust based on the liquid in the sundubu package)
Cooking Instructions
Step 1
Prepare all your vegetables and sausages for cooking. Thinly slice the green onion lengthwise. Slice the frankfurters diagonally or in half lengthwise, about 1cm thick. Slice the garlic thinly or mince it. Tear the oyster mushrooms into smaller pieces. Slice the zucchini into half-moon shapes. Thinly slice the onion.
Step 2
Add a little cooking oil to your ttukbaegi (earthenware pot) or a medium saucepan. Add the sliced green onions and stir-fry over medium-low heat until they become fragrant and slightly softened, releasing their aroma. This step creates a flavorful base.
Step 3
Once the green onions are fragrant, add the sliced sausages and Korean chili flakes (gochugaru). Stir-fry quickly over low heat to create chili oil. Be careful not to burn them; about 30 seconds should be enough to infuse the oil with a beautiful red hue.
Step 4
Now it’s time to add the soft tofu (sundubu). Gently squeeze the package to break up the tofu slightly, then carefully add the entire package to the pot. If you’re using sundubu that comes with its own seasoned broth, you can use that liquid. If using plain sundubu, add about 200-300ml of water or kelp stock. The original liquid from the tofu helps maintain its soft texture.
Step 5
Add the sliced onion, zucchini, oyster mushrooms, rice cake slices, and garlic. Stir in the prepared seasoning ingredients: gochugaru, soy sauce (or fish sauce), and chicken stock (if using). Bring the stew to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 5-7 minutes, or until the vegetables and rice cakes are tender. Taste the stew and add salt if needed for seasoning. Feel free to add kimchi or other fermented seafood for extra flavor.
Step 6
When the budae sundubu jjigae is bubbling vigorously, reduce the heat slightly and carefully crack the egg into the center of the stew. Immediately cover the pot with a lid and let it cook for about 30 seconds. This will result in a perfectly soft-boiled egg. Turn off the heat, remove the lid, and enjoy the rich, creamy yolk blending into the broth. For an extra cheesy and decadent touch, place a slice of cheddar cheese on top just before serving and let it melt.
