When people ask me, what Korean foods are a “must-try”, I always recommend Sundubu Jjigae. As the name implies, this spicy Korean stew contains Sundubu (soft tofu) as the main ingredient. Its savory, spicy broth, in combination with the soft texture and mild taste of soft tofu, will make you crave more!
Picture this: It’s a cold and windy winter day, temperatures are below freezing. You are wandering the streets of Seoul, looking for an affordable, hot meal to warm you up. When you finally sit down at a restaurant, you are being served a piping hot red and spicy-looking stew, alongside a steaming bowl of rice. You take a sip of the stew and feel like you are revived. That’s Sundubu Jjigae to me – Comfort in a bowl on a cold day.
Now, obviously, not all of us are lucky enough to have a Sundubu restaurant right next to our house. The good news is – Sundubu Jjigae is easy and fast to make at home! Most of the ingredients you’ll need are probably already in your fridge/pantry!
What is Sundubu?
Sundubu (순두부), also spelled “Soondubu” is the Korean word for soft tofu. It tastes similar to its firm counterparts. However, Soondubu has a much softer, silkier texture and breaks apart more easily. You can use sundubu for a variety of dishes, such as Soondubu Udon, or as a topping for instant ramen or other stews.
Are there different kinds of Sundubu Jjigae?
Sundubu Jjigae is a very versatile dish. There’s Sundubu Jjigae containing pork, beef, or even seafood. Another popular ingredient to add to the stew is Kimchi. For a deeper flavor, it’s best to use fermented kimchi that is sour in taste.
Any questions?
If you have any questions about making Sundubu Jjigae, feel free to contact me on Instagram!
Did you recreate my Sundubu Jjigae Recipe? Don’t forget to tag me in your post or story, when you share your pictures. Can’t wait to see your Jjigae!
Easy Sundubu Jjigae (순두부찌개)
Ingredients
- 1 tube sundubu (Korean soft tofu)
- 4-5 shiitake mushrooms
- 1/2 onion
- 2 spring onions
- 150 g ground pork
- 1 egg
- 500 ml water
Seasoning
- 3 cloves garlic (minced)
- 2 tbsp cooking wine
- 2 tbsp chilli flakes (gochugaru)
- 1 tbsp fermented shrimp (새우젓)
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- black pepper (few shakes)
Instructions
- Chop onions, mushrooms, and spring onions into bite-sized pieces.
- In a Korean earthenware bowl (Ttukbaegi) or small cooking pot, add one tablespoon of sesame oil. Add ground pork, minced garlic, black pepper and cooking wine and stir-fry over medium heat.
- When the pork is cooked through, add chili flakes and stir-fry for 1-2 minutes over medium heat. Make sure not to burn the chili flakes, as it will make the stew taste bitter.
- Add water and bring the stew to a boil.
- When the water boils, add fish sauce, fermented shrimp and onions, and mushrooms. Add the soft tofu and separate it into smaller pieces, using a wooden spatula.
- Let it simmer for another 5 minutes.
- Add spring onions and an egg yolk to the boiling stew. Serve with rice.