Quick & Easy 10-Minute Soft Tofu Stew (Sundubu Jjigae)
Quick & Easy 10-Minute Soft Tofu Stew (Sundubu Jjigae)
How to Make Delicious and Spicy Soft Tofu Stew
In a hurry? This recipe for spicy and satisfying soft tofu stew (Sundubu Jjigae) can be made in just 10 minutes! Perfect for busy days, it features the delightful combination of silky soft tofu and briny clams in a flavorful, warming broth. You’ll be reaching for another bowl of rice in no time!
Main Ingredients- 1 packet (approx. 190g) soft tofu (sundubu)
- 1 handful (about 100g) clams, purged of sand
- 1 Tbsp ground meat (pork or beef)
- 1/4 stalk scallion
- 1 chili pepper (e.g., Korean ‘cheongyang’ chili for spice)
- 1 egg
Seasoning & Condiments- 1 Tbsp chili powder (gochugaru, adjust to taste)
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or soy sauce, anchovy sauce)
- Pinch of salt
- Pinch of MSG enhancer (e.g., ‘Dasida’ or similar bouillon)
- 1 Tbsp chili powder (gochugaru, adjust to taste)
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or soy sauce, anchovy sauce)
- Pinch of salt
- Pinch of MSG enhancer (e.g., ‘Dasida’ or similar bouillon)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Thinly slice the scallion and diagonally slice the chili pepper. If you enjoy a spicier kick, feel free to add more chili peppers.
Step 2
Carefully open the packaging of the soft tofu. Make a small cut on the top with a knife, then gently place it into a bowl. It’s best to keep the tofu block intact for presentation.
Step 3
Now, place a Korean earthenware pot (ttukbaegi) over low heat. Add 1 Tbsp perilla oil, 1 Tbsp cooking oil, and 1 Tbsp minced garlic. Sauté until fragrant, allowing the garlic aroma to develop and become nutty.
Step 4
Add the ground meat to the pot. Break it apart with your utensil and stir-fry until it’s cooked through. This step helps build a rich flavor base.
Step 5
Once the meat is partially cooked, stir in 1 Tbsp of chili powder and sauté it with the meat and aromatics. Stirring the chili powder in oil will enhance its color and deepen its flavor.
Step 6
At this point, reduce the heat to medium-low and continue to stir-fry, being careful not to burn the chili powder. Cook just until the meat is fully done, about 1-2 minutes. This prevents a burnt taste.
Step 7
Pour 1 cup (about 200ml) of water into the earthenware pot. The water should fill about half the pot. Adjust the water amount based on the size of your pot.
Step 8
Add 2 Tbsp of fish sauce to the broth and stir well. This adds a savory depth of flavor. If you don’t have fish sauce, you can substitute it with soy sauce or anchovy sauce.
Step 9
Once the broth comes to a boil, gently add the purged clams and the prepared soft tofu. You can add the soft tofu as a whole block or break it apart slightly with a spoon before adding.
Step 10
Add the sliced scallions and chili peppers to the pot and let it simmer. Taste the broth and adjust the seasoning with a pinch of salt and a bit of MSG enhancer (or bouillon) to your preference. Add salt if it’s too bland, and ‘Dasida’ or similar for more umami.
Step 11
When the seasoning is just right, reduce the heat to low and crack the egg directly into the stew. Let it cook until the egg white is set but the yolk is still runny for a richer texture. Simmer just until the egg is cooked through. Your delicious soft tofu stew is now complete! Enjoy it piping hot with a bowl of rice.
