Ultimate Soft Tofu Stew (Sundubu Jjigae) – A Comforting Korean Classic
Experience the Perfect Texture: Delicious Sundubu Jjigae Recipe
A simple yet incredibly flavorful Korean soft tofu stew (Sundubu Jjigae). This spicy and hearty soup boasts a wonderfully tender texture from the silken tofu, balanced by fresh, crisp vegetables. It’s a delightful meal that’s both comforting and satisfying. Enjoy this easy-to-make, authentic taste at home!
Stew Ingredients- 1 pack (350g) Silken Tofu (Sundubu)
- 1 handful (approx. 10g) Dried Anchovies (for broth)
- 400ml Water (about 2 cups)
- 1/2 medium Zucchini (or 1/3 if large)
- 1/4 Onion
Seasoning & Other Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Minced Garlic
- 1 Green Chili Pepper (e.g., Serrano)
- 1/2 Red Chili Pepper (fresh or dried)
- 1/2 Tbsp Fish Sauce or Korean Soy Sauce (adjust to taste)
- Optional: 1 Egg (to add at the end)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Minced Garlic
- 1 Green Chili Pepper (e.g., Serrano)
- 1/2 Red Chili Pepper (fresh or dried)
- 1/2 Tbsp Fish Sauce or Korean Soy Sauce (adjust to taste)
- Optional: 1 Egg (to add at the end)
Cooking Instructions
Step 1
Begin by preparing the dried anchovies. Gently remove their heads and internal guts. This step is crucial for a cleaner, less fishy broth, enhancing the overall flavor profile of your stew.
Step 2
Wash the zucchini thoroughly and cut it into quarters lengthwise. Then, slice each quarter into thick, bite-sized pieces (about 0.7-1cm thick). Peel the onion and slice it into thin strips. Cut these strips into roughly 4-5 segments so they cook evenly and are easy to eat.
Step 3
In a pot, combine the prepared anchovies with 400ml of water. Bring to a boil over high heat to create a flavorful anchovy broth. Once boiling, reduce the heat to medium-low and simmer for another 5-7 minutes to deepen the broth’s taste.
Step 4
Carefully remove and discard the anchovies from the broth. Add the sliced zucchini and onion to the pot. Stir in 1 Tbsp of gochugaru and 1/2 Tbsp of doenjang, mixing well until the seasonings are evenly distributed. The doenjang adds a wonderful depth and savory complexity to the broth.
Step 5
Gently open the package of silken tofu. Carefully slide it out and break it into large, rustic chunks directly into the pot using a spoon. Aim for substantial pieces that will hold their shape and provide a satisfying texture.
Step 6
Once the stew begins to bubble vigorously, add 1 Tbsp of minced garlic and the sliced green and red chili peppers. These add a fresh spicy aroma and kick. Season with 1/2 Tbsp of fish sauce or soy sauce, adjusting to your preference. If using frozen red chili, add a suitable amount. Simmer for a short time to allow the flavors to meld without overcooking the ingredients.
Step 7
Taste the stew and adjust the seasoning if necessary, adding a touch more soy sauce or a pinch of salt. Be careful not to overcook! Sundubu Jjigae is best enjoyed when the tofu remains incredibly soft and the vegetables are still slightly crisp. Turn off the heat once the vegetables reach this perfect texture. For an extra rich finish, you can crack an egg into the stew just before serving.
