Korean Soft Tofu Stew (Sundubu Jjigae)

Today, let’s make Sundubu Jjigae, also known as Korean Soft Tofu Stew, but in two versions: the authentic one and a super simple version. While I’ll share an easy version, the authentic one is still quick and easy to prepare, so unless you’re in a hurry, I highly recommend going for the first one because it’s absolutely delicious! Alright, are you guys ready? Let’s get started! 

Classic Soft Tofu Stew (2 servings)

Ingredients:

• 2 green onions
• 1 green chili pepper
• 1 mild red chili pepper (optional), for color
• 1/4 yellow onion
• 1/2 tbsp toasted sesame oil
• 1 tbsp lard (or vegetable oil)
• 2.8 oz (80g) ground pork
• 1.5 cups (360ml) water or rice water
• 15-20 clams (or frozen dumplings, shiitake mushrooms), about 3.5 oz (100g) in total
• 1 silken tofu (350g)
• 1-2 large eggs
• Black pepper, to taste

Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1/2 tbsp oyster sauce
• 1/2 tbsp chicken bouillon powder
• 1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)

Instructions:

PREP INGREDIENTS

1. Prep the vegetables: Thinly slice the green onions and chili peppers (if using), and finely dice the onion.

2. Make the seasoning paste: In a small container, combine all the seasoning ingredients and mix well.

MAKE SOFT TOFU STEW

1. In a wok (or pot), heat the sesame oil (1/2 tbsp) and lard or vegetable oil (1 tbsp) over medium heat. Add the green onions (saving some for garnish) and the diced onion. Saute for 2 minutes or until fragrant.

2. Add the ground pork and half of the chili peppers. Break up the pork and cook for 2 minutes. Reduce the heat to low. Add the seasoning paste. Saute for 3 minutes. Be careful not to burn it! (You can turn the heat off and let it cook with the residual heat if needed.)

3. Pour in 1.5 cups (360ml) of water or rice water. Increase the heat to medium-high. Once it starts bubbling, add the clams. Simmer for 1 minute.

4. Give it a quick taste. If it’s a little salty, you’re good to go. Gently add the silken tofu and break it into large chunks. Cook for another 2 minutes.

5. Optionally, transfer the stew to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it’s piping hot, crack 1 or 2 eggs on top. Cook for another 1 to 2 minutes, or until the eggs reach your desired doneness.

6. Finish with the green onions, additional chili peppers, and black pepper to taste. Serve with hot rice. Enjoy~!

NOTE:

• If you are not a big fan of seafood, feel free to substitute with mushrooms or frozen dumplings. That will be fantastic, too!

5-Minute Soft Tofu Stew (2 servings)

For this 5-minute recipe, we’ll be using these 3 bad boys from the supermarkets.

• Sagol Yuksu (Korean beef bone stock, 사골곰탕)
• Chili oil
• Hwayu (seasoned chili oil with a charred flavor) (optional)

Ingredients:

• 2 green onions
• 1 green chili pepper
• 1 mild red chili pepper (optional), for color
• 1.5 cups (360ml) Korean beef bone stock (사골곰탕)
• 6 small-sized frozen dumplings (9.5g each)
• 1 silken tofu (350g)
• 2 large eggs
• Black pepper, to taste

Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1/2 tbsp soy sauce
• 1 tbsp minced garlic
• 1/2 tbsp Koren beef stock powder (dasida)
• 1 tbsp chili oil
• 1 tsp hwayu (optional)
• Generous pinch of Japanese bonito soup stock powder (hondashi) (optional)

Instructions:

1. Prep the vegetables: Thinly slice the green onions and chili peppers (if using).

2. Make the seasoning paste: In a small container, combine all the seasoning ingredients and mix well.

3. In a small pot, add 1.5 cups (360ml) of Korean beef bone stock, along with the frozen dumplings, sliced green onions (saving some for garnish), and the seasoning paste. Bring it to a boil it over medium-high heat. Once it starts boiling, gently add the silken tofu and break it into nice, big chunks. Simmer for 3 minutes.

4. Optionally, transfer the stew to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it’s piping hot, top with eggs, green onions, chili peppers, and black pepper to taste. Cook for another 1 to 2 minutes or until the eggs reach your desired doneness. Serve with hot rice. Enjoy~!     

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YOU MAY ALSO LIKE:

• Kimchi Jjigae (Kimchi Stew)
• Doenjang Jjigae (Soybean Paste Stew)
• Japchae (Glass Noodle Stir Fry)

Korean Soft Tofu Stew
(Sundubu Jjigae)

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 2 green onions

• 1 green chili pepper

• 1 mild red chili pepper (optional), for color

• 1/4 yellow onion

• 1/2 tbsp toasted sesame oil

• 1 tbsp lard or vegetable oil)

• 2.8 oz (80g) ground pork

• 1.5 cups (360ml) water or rice water

• 15-20 clams (or frozen dumplings, mushrooms), about 3.5 oz (100g) in total

• 1 silken tofu (350g)

• 1-2 large eggs

• Black pepper, to taste

• Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 1 tbsp soy sauce

• 1 tbsp minced garlic

• 1/2 tbsp oyster sauce

• 1/2 tbsp chicken bouillon powder

• 1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)

Directions

• Prep Ingredients
• Prep the vegetables: Thinly slice the green onions and chili peppers (if using), and finely dice the onion.
• Make the seasoning paste: In a small container, combine all the seasoning ingredients and mix well.
• Make Soft Tofu Stew
• In a wok (or pot), heat the sesame oil (1/2 tbsp) and lard or vegetable oil (1 tbsp) over medium heat. Add the green onions (saving some for garnish) and the diced onion. Saute for 2 minutes or until fragrant.
• Add the ground pork and half of the chili peppers. Break up the pork and cook for 2 minutes. Reduce the heat to low. Add the seasoning paste. Saute for 3 minutes. Be careful not to burn it! (You can turn the heat off and let it cook with the residual heat if needed.)
• Pour in 1.5 cups (360ml) of water or rice water. Increase the heat to medium-high. Once it starts bubbling, add the clams. Simmer for 1 minute.
• Give it a quick taste. If it’s a little salty, you’re good to go. Gently add the silken tofu and break it into large chunks. Cook for another 2 minutes.
• Optionally, transfer the stew to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it’s piping hot, crack 1 or 2 eggs on top. Cook for another 1 to 2 minutes, or until the eggs reach your desired doneness.
• Finish with the green onions, additional chili peppers, and black pepper to taste. Serve with hot rice. Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml
• If you are not a big fan of seafood, feel free to substitute with mushrooms or frozen dumplings. That will be fantastic, too!