Spicy and Silken Tofu Stew (Sundubu Jjigae)
Spicy and Silken Tofu Stew (Sundubu Jjigae)
Perfect for Chilly Weather: Warm and Comforting Sundubu Jjigae
After a scorching summer, the pleasant cool breeze signals a change in season. This Sundubu Jjigae is a hearty and soul-warming dish perfect for such days. Its velvety texture and spicy kick will revitalize you. Get ready to enjoy a simple yet profoundly flavorful stew!
Main Ingredients- Well-fermented Kimchi 1/4 head (approx. 200g)
- Silken Tofu 1/2 pack (approx. 200g)
- Clams meat or Seafood mix 100g
- Red chili pepper 1
- Green chili pepper 2
- Fish sauce 1/2 Tbsp
- Egg 1
- Minced garlic 1/2 Tbsp
- Green onion (scallion) a little
- Cooking oil or Perilla oil a little
Cooking Instructions
Step 1
First, rinse the well-fermented kimchi, drain any excess water, and chop it into bite-sized pieces (about 2-3 cm). Heat 1-2 tablespoons of cooking oil (or perilla oil) in a pan over medium-low heat. Add the chopped kimchi and stir-fry for 3-5 minutes until it becomes tender and its sourness mellows, enhancing its savory flavor. Once the kimchi is nearly cooked, add the seafood mix or pre-shucked clam meat and stir-fry together for another 1-2 minutes.
Step 2
Transfer the stir-fried kimchi and seafood to a pot or earthenware pot. Pour in 3 cups (approx. 600ml) of water. Slice the red and green chili peppers diagonally or into rounds, removing the seeds. Chop the green onion diagonally into large pieces. If you prefer a spicier stew, feel free to add more green chili peppers.
Step 3
Season the broth with 1/2 tablespoon of fish sauce and 1/2 tablespoon of minced garlic. (You can add more salted shrimp or salt depending on the saltiness of your kimchi). Once the broth comes to a boil, carefully add the silken tofu in large chunks. Gently break apart the tofu with a spoon and let it simmer for 5-7 minutes, allowing the flavors to meld. Add the prepared chili peppers and green onion during this stage to enhance the spicy and fresh notes of the stew.
Step 4
Just before turning off the heat, crack one egg into the simmering stew. Let the egg cook slightly without stirring it too much. Carefully transfer the pot to your dining table and enjoy while piping hot! For an attractive garnish, top with the reserved chili peppers and green onions before serving.
