Spicy Soft Tofu Stew Recipe (Sundubu-jjigae) – Hot and Delicious Korean Dish
Are you in the mood for something warm, savory, and spicy? Then Sundubu-jjigae is what you need! This soft tofu stew is a delicious mix of spicy gochujang chili paste, vegetables, and proteins like pork or seafood. Its distinctive taste is sure to leave a lasting impression on your palate, tempting you with its intense flavors. Read on to learn more about this classic Korean dish and how to make it at home!
What is Sundubu-jjigae?
Sundubu-jjigae (순두부찌개) is a popular stew from South Korea made with soft tofu – hence the name ‘Sundubu’ which means ‘soft tofu’ in Korean. The stew also contains other ingredients such as mushrooms, onions, garlic, green onion, kimchi or doenjang (fermented soybean paste), gochujang (red chili pepper paste), anchovy stock or beef broth for flavor. It can also include different types of meat such as pork belly or seafood like shrimp and clams. It’s served in a hot stone bowl, which keeps the stew warm and adds a unique flavor.
Taste the Heat – Spicy Soft Tofu Stew
Sundubu-jjigae is known for its spicy kick thanks to ingredients like gochujang chili paste and kimchi. The chili paste adds an extra layer of heat while kimchi provides a bit of fermented funkiness. The combination of these two components gives this stew its intense flavors that will leave you wanting more! In addition to the heat, other elements such as garlic and onions contribute to the overall savory taste. If you’re looking for something with an extra zest, try adding more gochujang or kimchi to your dish.
Ready to taste the heat and savory flavors of this classic Korean dish? Give it a try at home and see what you think! You won’t be disappointed. Happy cooking and bon appetite!
SEE THE FULL RECIPE BELOW!
Spicy Soft Tofu Stew
Course: Appetizers, SoupsCuisine: KoreanDifficulty: Easy2
servings10
minutes20
minutes350
kcal30
minutesSundubu-jjigae (순두부찌개) is a popular stew from South Korea made with soft tofu – hence the name ‘Sundubu’ which means ‘soft tofu’ in Korean. The stew also contains other ingredients such as mushrooms, onions, garlic, green onion, kimchi or doenjang (fermented soybean paste), gochujang (red chili pepper paste), anchovy stock or beef broth for flavor.
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Ingredients
3 tbsp 24 g Gochugaru (korean chili flakes)
2 tbsp 29.57 ml Sesame Oil
150 grams 150 grams Pork Belly (cut into small pieces)
2 cups 473.18 ml Anchovy Stock
1 medium 1 medium Onion (chopped)
3 cloves 3 cloves Garlic (minced)
1 cup 115 g Kimchi (chopped)
1 tsp 6 g Salt
2 tsp 8.4 g Sugar (optional)
1 tube 1 tube Soft Tofu (Sundubu)
1 1 Egg
Green Onions and Red Chili for garnish
Directions
- In a small bowl, mix gochugaru and sesame oil together well. Set aside.
- In a medium (16cm) korean ttukbaegi dolsot or saucepan, heat the oil over medium-high heat until it starts to shimmer.
- Stir the onion and garlic constantly until they smell good, which should take about a minute.
- Add the pork belly and cook, stirring constantly, for about 1 minute, or until the pork belly is just cooked through.
- Add kimchi and keep stirring for a minute. Pour the anchovy stock. Cover and cook over medium heat for 8 minutes.
- Add the salt and sugar and mix well.
- Add the soft tofu on top, gently break it up with a spoon, and let it boil for another 2–3 minutes.
- Spread the spicy pepper mixture over the top with a spoon.
- While the stew is still hot, crack an egg into it and serve.
- Garnish with green onions and red chilies if desired.
- Serve immediately with steaming rice, kimchi pancakes, and Korean banchan (side dishes)
Recipe Video
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