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Sundubu Jjigae

Sundubu Jjigae - Korean Soft Tofu Stew

Today, we're diving into the heart and soul of Korean comfort food with a recipe that's close to my heart – Sundubu Jjigae. This spicy and hearty soft tofu stew is like a warm hug for your taste buds, and trust me, once you try it, you'll be hooked! So, let's whip this delectable dish.
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Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Course Soup, Dinner
Cuisine Asian, Korean
Servings 3 people

Ingredients
  

  • Vegetable oil to sauce garlic & onion
  • Diced onion
  • Minced garlic
  • 1 tbsp gochugaru Korean chili powder
  • 1 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 cups soup stock
  • Kimchi
  • Zucchini
  • Enoki mushrooms
  • Shrimp
  • Soft tofu
  • Egg
  • Sesame oil for garnishing
  • Green onion for garnishing
  • Ground black pepper for garnishing

Instructions
 

  • Saute onion and minced garlic.
  • Add go gochugaru (Korean chili powder), gochujang paste, soy sauce, and sugar. Stir for a few minutes.
  • Add stock and cook until boil.
  • Add kimchi, zucchini, mushrooms, shrimp, tofu and cook for 3-5 minutes.
  • Season to taste. Drop an egg and cover it with a lid. Poach it to your liking.
  • Garnish with green onion, black pepper, and sesame oil if desired.
Keyword sundubu jjigae, sundubu jjigae recipes, sundubu jjigae soup base, kimchi sundubu jjigae
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