Simple & Delicious Sundubu Jjigae Recipe
Simple & Delicious Sundubu Jjigae Recipe
Deep Flavor with Minimal Ingredients! Easy Sundubu Jjigae Cooking
You can make a fantastic Sundubu Jjigae with just the ingredients you have in your fridge. It’s spicy, refreshing, and packed with silky soft tofu! Here’s a magical recipe that will have you finishing a bowl of rice in no time. The delicious aroma filling your kitchen as it simmers will surely make your mouth water!
Stew Ingredients- Soft Tofu (Sundubu) 1 pack (350g)
- Small Onion 1
- Spam 1/2 can (95g)
- Anchovies or Dried Kelp 1 handful (for broth)
- Egg 1
Seasoning Ingredients- Sesame Oil 1.5 Tbsp
- Cooking Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Coarse Gochugaru (Korean Chili Flakes) 1 Tbsp
- Fine Gochugaru (Korean Chili Flakes) 1 Tbsp
- Fish Sauce (Anchovy extract) 1 Tbsp (If unavailable, use soy sauce or salt to taste)
- Sesame Oil 1.5 Tbsp
- Cooking Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Coarse Gochugaru (Korean Chili Flakes) 1 Tbsp
- Fine Gochugaru (Korean Chili Flakes) 1 Tbsp
- Fish Sauce (Anchovy extract) 1 Tbsp (If unavailable, use soy sauce or salt to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. You’ll need one pack of soft tofu (sundubu), one small onion, half a can of Spam, a handful of dried anchovies or kelp for the broth, and one egg.
Step 2
The foundation of a delicious stew is a good broth! In a pot, add water and the anchovies or kelp. Bring to a boil and simmer for about 5 minutes. Strain out the solids, and set the broth aside. (You can use plain water, but using broth will result in a much richer flavor.)
Step 3
The small onion will add a wonderful umami to your stew. Finely dice the onion. Mincing the onion finely will help its natural sweetness infuse better into the broth.
Step 4
Spam adds a savory depth to the stew. Dice the Spam finely, similar to how you chopped the onion. (Tip: Adding more Spam will make the stew even heartier and tastier. Adjust the amount based on the size of your pot!)
Step 5
The secret to a deep stew flavor lies in stir-frying the seasonings! In your pot or Korean earthenware pot (ttukbaegi), heat 1 Tbsp of sesame oil and 1 Tbsp of cooking oil over medium-low heat. Add the minced onion and sauté until it becomes translucent. The gently cooked onion will release its sweetness and enhance the stew’s aroma.
Step 6
Once the onion is softened, add 1 Tbsp of minced garlic, 1 Tbsp of coarse gochugaru, 1 Tbsp of fine gochugaru, and 1 Tbsp of fish sauce. Stir-fry everything together for about 30 seconds until fragrant. Be careful not to burn the chili flakes by maintaining medium-low heat. (If you don’t have fish sauce, you can use soy sauce or salt to adjust the seasoning.)
Step 7
Now, add the diced Spam and continue to stir-fry over medium-low heat for another 1-2 minutes, ensuring it doesn’t stick or burn. The oil from the Spam will blend with the seasonings, creating a flavorful base for your Sundubu Jjigae. This step is crucial for developing a rich umami taste.
Step 8
Gently add half of the soft tofu into the sautéed seasoning base. Carefully pour in the prepared anchovy broth. Try to add the tofu without breaking it too much.
Step 9
Add the remaining soft tofu. Use the back of a spoon to break the tofu into large chunks as it cooks, allowing the seasonings to meld with the soft curd. Breaking the tofu into generous pieces helps maintain its soft texture while incorporating the flavors.
Step 10
Once the stew begins to bubble vigorously, crack the egg directly into the center. Let it cook for 1-2 minutes, or until your preferred level of doneness is reached. (If you don’t stir the egg, it will cook like a poached egg.)
Step 11
Turn off the heat and finish with a drizzle of about 0.5 Tbsp of sesame oil for an extra nutty aroma. Your delicious Sundubu Jjigae is ready! Enjoy it hot with a bowl of steamed rice.
