Twice the Softness! Spicy Soft Tofu Stew (Sundubu Jjigae) Golden Recipe
Twice the Softness! Spicy Soft Tofu Stew (Sundubu Jjigae) Golden Recipe
How to Make Simple Sundubu Jjigae: A Spicy Soft Tofu Stew Recipe with Perfect Seasoning
We’ve added a special touch to our always delicious Sundubu Jjigae. By adding plenty of beaten egg at the very end, the already wonderfully soft texture of the tofu is enhanced, creating an even more melt-in-your-mouth experience. The combination of spicy broth and tender tofu, enriched with egg, is truly spectacular. Elevate your Sundubu Jjigae with this simple yet impactful tip!
Stew Ingredients- 1/2 Onion, finely chopped
- 1 Green Onion, white part thinly sliced, green part diagonally sliced
- 2 Korean Green Chilies, seeds removed and finely chopped (adjust for spice preference)
- 1 package (305g) Soft Tofu (Sundubu), cut in half
- 14 Shrimp (approx. 200g), peeled, butterflied, and cut into thirds
- 3 Eggs, lightly beaten
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2.5 Tbsp Gochugaru (Korean Red Pepper Flakes) (can increase to 3 Tbsp for spicier taste)
- 3 Tbsp Fish Sauce (use your preferred type, e.g., anchovy, sand lance, or crab)
- 3 Cups Water (approx. 600ml)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the shrimp. Take 14 shrimp (about 200g), peel them, and butterfly them by slicing halfway through lengthwise. Then, cut each butterflied shrimp into three pieces. This step enhances the flavor of the broth.
Step 2
Now, heat a pot over medium heat. Add 1 Tbsp cooking oil and 1 Tbsp sesame oil. Sauté 1 Tbsp minced garlic and the finely chopped 1/2 onion until fragrant. Then, add the thinly sliced white part of the green onion and sauté until the onion becomes translucent.
Step 3
Once the onion is translucent, add 2.5 Tbsp gochugaru and stir-fry quickly over low heat to prevent burning. This helps to release the fragrant chili oil. Be careful not to overcook, as it can turn bitter.
Step 4
Add the prepared shrimp pieces to the pot and stir-fry briefly with the gochugaru mixture. This allows the shrimp’s savory flavor to meld with the seasoning.
Step 5
When the shrimp are partially cooked, add 3 Tbsp fish sauce and stir-fry. The fish sauce will help eliminate any fishy smell from the shrimp while enhancing their umami. (I used crab fish sauce, which added a wonderful depth of flavor!).
Step 6
Now it’s time to add the star ingredient: the soft tofu. Carefully cut one package (305g) of soft tofu in half and gently slide it into the pot. Pour in 3 cups of water (about 600ml).
Step 7
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 5-10 minutes until the ingredients are tender. Simmering allows the tofu to retain its softness and the broth to develop a richer flavor.
Step 8
Finally, let’s add the aromatic vegetables. Stir in the chopped 2 Korean green chilies and the green parts of the green onion. Add a pinch of black pepper according to your preference for an extra kick and fragrant aroma.
Step 9
Here’s the secret to an even softer Sundubu Jjigae! Gently pour the 3 lightly beaten eggs into the simmering broth. As the egg begins to set, use a chopstick or spoon to gently swirl it around just twice. Avoid over-stirring, which can make the broth cloudy. Swirling gently preserves the delicate texture of the egg. Enjoy your delicious and incredibly soft Sundubu Jjigae!
