Easy Soondubu Jjigae (Korean Soft Tofu Stew)
Soondubu Jjigae is stuffed with supple, velvety tofu, veggies, and mushrooms and covered in a flavorful broth. Making the greatest soft tofu stew at home in less than 15 minutes only requires a few basic ingredients.
The traditional Korean meal Soondubu Jjigae (), also known as Sundubu Jjigae or soft tofu stew, is made with silky soft uncurdled tofu coated in a spicy and fragrant broth and is best enjoyed with a bowl of steamed rice.
As the name implies, the Soondubu, a fresh, unpressed tofu with a high water content that compensates for its unusually silky, velvety texture, is the star of this meal.
Because it is so extremely soft and supple, the tofu in this stew retains its melt-in-your-mouth consistency while easily absorbing all the spices.
Undoubtedly one of my favorite comfort foods in Korean cuisine is soondubu jjigae. On a chilly day, nothing beats a warm, flavorful stew, and when
Soondubu Jjigae Ingredients
- 1 tbsp each of vegetable oil and sesame oil
- 1 green onion split and chopped
- 1/4 diced onion
- 2 minced garlic cloves
- 1/9 cup Gochugaru (Korean chili flakes)
- 1 tbsp each of oyster sauce and soy sauce
- 1 teaspoon of sugar
- 2-cups of water For extra flavor, use dashi, anchovy stock, or unsalted chicken stock.
- 1/4 diced zucchini
- mushrooms, 60 g
- 1 chopped chili pepper, optional
- one packet (11 oz) Regular soft tofu versus Korean soft tofu
- 1 egg
- In a pot, heat vegetable oil and sesame oil to a medium temperature. Cook the onion and green onion’s white parts until fragrant. Mix in the sugar, oyster sauce, soy sauce, gochugaru, and garlic.
- Add stock or water. Add the zucchini, mushrooms, chili pepper, and soft tofu once it has come to a boil. Slice the tofu into large pieces with a spoon.
- After bringing to a boil, reduce the heat and simmer for 3 to 4 minutes, or until the flavors have merged. Cracak an egg, sprinkle with green onion, and season to taste. Enjoy it with some rice on the side!