Silken Tofu Stew (Sundubu Jjigae)
How to Make Delicious Sundubu Jjigae Easily – A Simple Recipe
Silken tofu, also known as Sundubu, is an ingredient that’s readily available at any grocery store year-round. It’s a high-protein food, great for managing your weight. While delicious on its own or with a dipping sauce, it truly shines in a stew. Today, I’ll share how to make a wonderfully smooth and flavorful Sundubu Jjigae at home. Get ready for a comforting meal that’s perfect with a bowl of rice!
Main Ingredients
- 1/2 block Silken Tofu (approx. 200g)
- 1/4 bunch Scallions, chopped
- 1 Egg
Broth Ingredients
- 1 cup Water (200ml)
- 1 Cube Stock (or 200ml Anchovy-Kelp Broth)
Seasoning Ingredients
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Cooking Oil
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Fish Sauce (or Soy Sauce)
- 1 Tbsp Cooking Wine (Mirin)
- 1 cup Water (200ml)
- 1 Cube Stock (or 200ml Anchovy-Kelp Broth)
Seasoning Ingredients
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Cooking Oil
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Fish Sauce (or Soy Sauce)
- 1 Tbsp Cooking Wine (Mirin)
Cooking Instructions
Step 1
In a pot, add the chopped scallions (white and light green parts) first, then drizzle with cooking oil and sesame oil.
Step 2
Add all the prepared seasoning ingredients: gochugaru, minced garlic, fish sauce (or soy sauce), and cooking wine. Mix them together.
Step 3
Stir-fry the mixture over medium-low heat for about 1-2 minutes, ensuring it doesn’t burn. Stir-frying the seasonings deeply enhances their flavor.
Step 4
Pour in 1 cup (200ml) of water and the cube stock. Bring to a boil over high heat, allowing the cube stock to dissolve and create a rich broth.
Step 5
Once the broth is boiling, add the 1/2 block of silken tofu, keeping it in large chunks. Gently stir with chopsticks or a spoon to break it apart slightly and warm it through evenly. Avoid over-stirring to maintain the tofu’s soft texture.
Step 6
As the stew begins to boil again, carefully crack the egg directly into the center of the pot. (Alternatively, you can add just the egg white first and then the yolk later, if preferred.)
Step 7
At this stage, add 1 tablespoon of cooking wine (mirin) to further enhance the flavor. This helps remove any unwanted odors and adds delicious umami.
Step 8
Simmer for about 1-2 minutes until the egg white is cooked. Turn off the heat and garnish with the remaining chopped scallion greens. If you like it spicier, you can add some chopped chili peppers.
Step 9
Your hot and steamy Sundubu Jjigae is ready! The combination of soft tofu and savory, spicy broth is absolutely delicious when mixed with rice or poured over it. Enjoy this hearty and flavorful meal!
