Spicy and Silken Soft Tofu Stew (Sundubu Jjigae)
Spicy and Silken Soft Tofu Stew (Sundubu Jjigae)
Quick & Easy Sundubu Jjigae Recipe (Delicious even without chili oil or pre-made seasoning paste!)
This recipe is perfect for when you want a hearty Korean stew but are short on time or ingredients! You don’t need a special sundubu jjigae seasoning paste or chili oil. With just a few pantry staples, you can whip up a quick and flavorful stew. The combination of silky soft tofu and a rich, spicy broth is incredibly satisfying and perfect for a comforting meal.
Ingredients- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 stalk green onion (white and green parts separated)
- 1/4 onion
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce (for soup)
- 2.5 cups anchovy-kelp broth (approx. 500ml)
- 2 Korean chili peppers (cheongyang peppers)
- 1 package (400g) silken soft tofu
- 200g ground beef
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by heating a pot over medium heat. Add 1 tablespoon of sesame oil and 1 tablespoon of cooking oil. Once shimmering, add 1 tablespoon of minced garlic and the white parts of the green onion, sliced into bite-sized pieces. Sauté until fragrant and lightly golden. This aromatic base is key to the stew’s flavor.
Step 2
Reduce the heat to low. Add 2.5 tablespoons of gochugaru (Korean chili flakes) and stir quickly to prevent burning. Toast the chili flakes for about 10-15 seconds until fragrant. Be careful, as burnt gochugaru can make the stew bitter.
Step 3
Add the 200g of ground beef. If the beef is clumped, gently break it apart with chopsticks as you stir-fry. Cook until the beef is no longer pink and is nicely browned. This step develops a rich meaty flavor.
Step 4
Once the beef is cooked through, pour in 4 tablespoons of soy sauce (for soup) to season the stew. Stir well to combine, ensuring the soy sauce is evenly distributed.
Step 5
Carefully add the entire package of 400g silken soft tofu. Use a spoon to gently break the tofu into large, rustic chunks directly in the pot. Add the finely chopped 1/4 onion at this stage to enhance the broth’s sweetness and depth.
Step 6
Pour in the 2.5 cups (approx. 500ml) of anchovy-kelp broth. Gently stir everything together, being careful not to completely mash the tofu, allowing the flavors to meld.
Step 7
Bring the stew to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently to allow the flavors to deepen. Finally, add the green parts of the green onion (sliced into bite-sized pieces) and the 2 sliced Korean chili peppers. Finish with a pinch of black pepper for an extra kick. Your delicious and comforting Sundubu Jjigae is ready to be enjoyed!
