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. Although I share a super simple version, the authentic one is still quick and easy to make, so unless you’re in a hurry, I strongly recommend the first one because it’s that 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 vegetables: Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
2. Make the seasoning paste: Combine all the seasoning ingredients in a small container 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 (save some for garnish) and onion. Saute for 2 minutes or until fragrant.
2. Add the ground pork and half of the chili peppers. Break up the pork. 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 remaining heat.)
3. Add 1.5 cups (360ml) water or rice water. Increase the heat to medium-high heat. Once it’s bubbling away, add the clams. Simmer for 1 minute.
4. Give it a quick taste. If it’s a little salty, you’re good to go. Add the silken tofu. Break it into nice, big chunks. Cook for 2 minutes.
5. Optionally, transfer it to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it’s piping hot, crack 1 or 2 eggs. Cook for another 1 to 2 minutes or to your desired doneness.
6. Finish with green onions, chili peppers, and black pepper to taste. Serve with hot rice. Enjoy~!
NOTE:
- If you are not a big fan of seafood, try it with some 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 vegetables: Thinly slice the green onions and chili peppers (if using).
2. Make the seasoning paste: Combine all the seasoning ingredients in a small container and mix well.
3. In a small pot, add 1.5 cups (360ml) of Korean beef bone stock, along with the frozen dumplings, green onions (save some for garnish), and the seasoning paste. Bring it to a boil it over medium-high heat. Once it starts to boil, add the silken tofu. Break it into nice, big chunks. Simmer for 3 minutes.
4. Optionally, transfer it 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 to your desired doneness. Serve with hot rice. Enjoy~!
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- Kimchi Jjigae (Kimchi Stew)
- Doenjang Jjigae (Soybean Paste Stew)
- Japchae (Glass Noodle Stir Fry)
Sundubu Jjigae
(Korean Soft Tofu Stew)
2
servingsIngredients
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:
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 vegetables: Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
- Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
- 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 and onion. Saute for 2 minutes or until fragrant. Add the ground pork and half of the chili peppers. Break up the pork. 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 remaining heat.)
- Add 1.5 cups (360ml) water or rice water. Increase the heat to medium-high heat. Once it’s bubbling away, add the clams. Simmer for 1 minute. Give it a quick taste. If it’s a little salty, you’re good to go. Add the silken tofu. Break it into nice, big chunks. Cook for 2 minutes.
- Optionally, transfer it to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it’s piping hot, crack 1 or 2 eggs. Cook for another 1 or 2 minutes or to your desired doneness. Finish with green onions, chili peppers and black pepper to taste. Serve with hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you’re not a big fan of seafood, try it with some mushrooms or frozen dumplings. That will be fantastic, too!
1 Comment
Made the 5 mins, was really very good (with substitutes as I couldn’t buy all Korean originals). Inexperienced as I am, it took me almost 1 hour – including cleaning and cutting the vegetables.
And 5 mins to eat it all, but maybe that’s what you meant 😂