Spicy and Rich Sundubu Jjigae (Soft Tofu Stew) Recipe
Authentic Spicy Soft Tofu Stew Better Than Store-Bought
This recipe elevates the classic Sundubu Jjigae by using a rich oxtail broth, creating a uniquely spicy and deeply flavorful stew. After enjoying the oxtail broth for a few days, I decided to infuse it with silky soft tofu for a comforting and warming meal that soothes the soul.
Main Ingredients
- 1 package soft tofu (approx. 300-400g)
- Oxtail broth or beef bone broth (1 serving, approx. 300-400ml)
- 2 fresh eggs
- 2 Tbsp chopped green onions (for garnish)
- 1 Tbsp cooking oil
Seasonings
- 1/2 ~ 1 Tbsp spicy gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 1/3 tsp fine salt (adjust to taste)
- Pinch of black pepper
- 1/2 ~ 1 Tbsp spicy gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 1/3 tsp fine salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the soft tofu. Gently open the package and carefully pour the tofu into a bowl. Use a knife to cut it into 2-3 large pieces. Avoid cutting it too small, as it can break apart easily when cooking. Aim for substantial chunks.
Step 2
The foundation of a delicious stew lies in the initial sauté! Heat 1 Tbsp of cooking oil in a pot over low heat. Add the spicy gochugaru and minced garlic. Stir-fry slowly without burning the chili flakes, allowing the aromas of garlic and chili to infuse the oil for about 30 seconds to 1 minute. This step is crucial for developing a deep flavor base.
Step 3
Pour the prepared oxtail or beef bone broth (1 serving) into the pot with the fragrant sautéed seasonings. Bring it to a boil over high heat. Once the broth is vigorously boiling, carefully add the large pieces of soft tofu. Let it simmer and cook for about 2-3 minutes, allowing the tofu to soften and absorb the flavors.
Step 4
While the stew is simmering, crack the 2 eggs into a small, separate bowl. Be careful not to break the yolks if you prefer them intact for presentation.
Step 5
Once the soft tofu is tender and the broth has developed a good flavor, it’s time for the final touches. Sprinkle the chopped green onions (2 Tbsp) over the stew. Gently slide the cracked eggs into the pot. Season with fine salt, starting with 1/3 tsp and tasting to adjust. Finally, add a pinch of black pepper for extra aroma.
Step 6
The doneness of the eggs can be adjusted to your preference. You can simmer for another 1-2 minutes until the egg whites are set and the yolks remain soft, or cook them completely through. Serve this bubbling, delicious Sundubu Jjigae hot with a bowl of steamed rice for a truly satisfying meal!
