Soft Tofu and Soybean Paste Stew (Sundubu Doenjang Jjigae)
Clean and Savory Flavor! Enjoy a Hearty Breakfast with Sundubu Doenjang Jjigae
I’ve made Sundubu Doenjang Jjigae, perfect for a light and satisfying breakfast. Its mild yet deep flavor, with soft tofu and savory soybean paste, is truly magical and will have you finishing a bowl of rice in no time.
Main Ingredients
- Soft Tofu (Sundubu) 1 pack (330g)
- Potato 1 medium
- Zucchini 1/3 medium
- Green Chili Pepper 1
- Onion 1/2 medium
Cooking Instructions
Step 1
First, peel and wash the potato, then slice it into half-moon shapes about 0.5cm thick. Place the sliced potatoes in a pot, add 2 cups of anchovy broth, and dissolve 1.5 Tbsp of doenjang. Once the doenjang is well dissolved, bring it to a boil over high heat.
Step 2
When the broth starts to boil vigorously, add the zucchini, also sliced into half-moons about 0.5cm thick like the potatoes. Add the onion, sliced similarly. Continue to boil over medium heat until the vegetables are tender.
Step 3
To prevent the soft tofu from breaking apart while cooking, it’s best to drain it slightly in a sieve beforehand. This helps keep the broth clear and preserves the soft texture of the tofu.
Step 4
When the vegetables are almost cooked, add the prepared soft tofu. You can add it whole or break it into large chunks with a spoon. Finally, add 1/2 Tbsp of minced garlic and the chopped green chili pepper (seeds removed), and simmer for a little longer to complete your delicious Sundubu Doenjang Jjigae. Feel free to add green onions or other vegetables according to your preference.
