Super Simple Soft Tofu Stew (Sundubu Jjigae) Recipe
Whip Up Delicious Sundubu Jjigae Easily with Ingredients You Already Have!
Let’s make a delicious Sundubu Jjigae, one of Korea’s most representative stews, quickly and easily using ingredients you have at home! Even without store-bought seasoning paste, you can achieve a deep and spicy flavor with just stir-fried kimchi. You don’t need complicated ingredients; soft tofu and a few basic vegetables are enough to create a wonderfully tasty Sundubu Jjigae. This super simple recipe is perfect for students living alone or anyone new to cooking. You can confidently follow along!
Main Ingredients- 1 pack soft tofu (approx. 300-400g)
- 2 Tbsp stir-fried kimchi
- 1/4 onion
- 2 Tbsp chopped green onion
- 1 Cheongyang chili pepper
- A small piece of zucchini
- 1 egg
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, prepare the vegetables. Dice the onion and zucchini into roughly 0.5cm cubes. Finely chop the Cheongyang chili pepper, removing the seeds if you prefer less heat. For the soft tofu, gently fold the package in half to easily separate the tofu.
Step 2
In a pot, add about 600ml of broth or water and the diced onion and zucchini. The key point of this recipe is adding 2 tablespoons of stir-fried kimchi! The umami and slight spiciness from the stir-fried kimchi will create a deep flavor without needing to make chili oil separately.
Step 3
Add 1/2 Tbsp minced garlic and 2 Tbsp soy sauce, and bring to a boil over medium heat. Once the vegetables are tender, gently add the soft tofu in large pieces. Be careful not to break it up too much. Add 1 Tbsp red pepper flakes for color. You can make a delicious Sundubu Jjigae packed with flavor, even without seafood or meat, thanks to the stir-fried kimchi.
Step 4
After adding the soft tofu, use a spoon to break it into large chunks. Avoid stirring too vigorously to maintain the tofu’s texture. Taste the stew and adjust seasoning with salt if needed. Finally, crack 1 egg into the stew. If you prefer your egg cooked through, cover the pot and simmer on low heat for an additional 2-3 minutes. Gently stir from the edges to prevent the tofu from falling apart, and enjoy your delicious Sundubu Jjigae!
