Spicy and Refreshing Soft Tofu Stew (Sundubu Jjigae)
Simple Soft Tofu Stew Recipe
Bubbling and soft, a delightful Sundubu Jjigae! Let’s make a simple and delicious soft tofu stew. Perfect for a comforting meal.
Stew Ingredients
- Pork (ground or thinly sliced) 100g
- Onion 1/4, thinly sliced
- Soft Tofu 1 package (approx. 300-400g)
- Clams (Manila clams or mussels) 100g, purged of sand
Seasonings & Aromatics
- Soy Sauce (Guk-ganjang) 1 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Sugar 1/2 tsp
- Fish Sauce (Kkanari Aekjeot) 1 Tbsp (or other fish sauce)
- Mushroom Powder 1 tsp (or flavor enhancer)
- Cooking Oil 5 Tbsp
- Sesame Oil 2 Tbsp
- Water or Kelp Broth 400-500ml
- Soy Sauce (Guk-ganjang) 1 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Sugar 1/2 tsp
- Fish Sauce (Kkanari Aekjeot) 1 Tbsp (or other fish sauce)
- Mushroom Powder 1 tsp (or flavor enhancer)
- Cooking Oil 5 Tbsp
- Sesame Oil 2 Tbsp
- Water or Kelp Broth 400-500ml
Cooking Instructions
Step 1
In a deep pot, heat 5 Tbsp cooking oil and 2 Tbsp sesame oil over medium-low heat. Add the chopped green onions, sliced onions, and 1/2 Tbsp minced garlic. Stir-fry until fragrant, being careful not to burn the ingredients. It’s important to sauté until the onions become translucent and the aroma of the green onions is released.
Step 2
Once the aromatics are ready, add 2-3 Tbsp gochugaru (Korean chili flakes) and quickly stir-fry over low heat for about 30 seconds to create chili oil. This step maximizes the spicy flavor and aroma of the chili.
Step 3
Add the thinly sliced or ground pork to the pot. Increase the heat to high and stir-fry until the pork is no longer pink. Once the pork is partially cooked, add 1 Tbsp soy sauce (Guk-ganjang) for added umami and continue to stir-fry.
Step 4
When the pork is well-fried, pour in 400-500ml of kelp broth or water. Bring the mixture to a rolling boil over high heat. Once boiling, gently break apart the soft tofu with a spoon and add it to the pot. Season with the remaining minced garlic, mushroom powder, fish sauce, and salt to taste. If you prefer a touch of sweetness, add 1/2 tsp of sugar.
Step 5
As the stew returns to a simmer, add the purged clams, sliced shiitake mushrooms, zucchini, and diagonally sliced Cheongyang peppers for extra spice. Cook for a few more minutes until the clams open and the vegetables are tender. Your delicious and spicy Sundubu Jjigae is ready to be enjoyed with a bowl of rice!
