Sundubu Jjigae (Soft Tofu Stew)

Name: Sundubu Jjigae (Soft Tofu Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 28 oz soft (silken) tofu; 2 tbsp sesame oil; 2 tbsp gochugaru (Korean red pepper flakes); 4 garlic cloves, minced; 4 oz shiitake mushrooms, sliced; 4 cups vegetable stock; 2 tsp soy sauce; 2 tsp doenjang (Korean fermented soybean paste); 4 scallions, sliced; 4 large eggs; 1/2 tsp salt; 1/2 yellow onion, finely diced

A vibrantly spicy Korean stew featuring silken soft tofu in a rich gochugaru-seasoned broth with mushrooms and scallions, finished with an egg cracked in at the end. This bubbling stone pot classic is intensely flavorful and warming.

30 minMediumServes 4280 cal/serving

KoreanSoupStovetopVegetarianLow CarbLow-SodiumCorn-Free

Ingredients

28 oz soft (silken) tofu
2 tbsp sesame oil
2 tbsp gochugaru (Korean red pepper flakes)
4 garlic cloves, minced
4 oz shiitake mushrooms, sliced
4 cups vegetable stock
2 tsp soy sauce
2 tsp doenjang (Korean fermented soybean paste)
4 scallions, sliced
4 large eggs
1/2 tsp salt
1/2 yellow onion, finely diced

Instructions

1

Heat 2 tbsp sesame oil in a medium pot or Korean stone pot over medium heat. Add 1/2 finely diced yellow onion and cook until softened, about 3 minutes.
2

Add 4 minced garlic cloves and 2 tbsp gochugaru (Korean red pepper flakes) and stir constantly for 1 minute until the oil turns deep red and fragrant.
3

Add 4 oz sliced shiitake mushrooms and cook for 2 minutes until they begin to soften.
4

Stir in 2 tsp doenjang (Korean fermented soybean paste) and 2 tsp soy sauce, then pour in 4 cups vegetable stock. Bring to a boil, stirring to dissolve the paste.
5

Reduce heat to medium. Spoon 28 oz soft (silken) tofu in large chunks directly into the bubbling broth. Season with 1/2 tsp salt and gently simmer for 5 minutes without stirring to keep the tofu intact.
6

Crack one of the 4 large eggs per serving directly into the stew. Cover and cook for 2-3 minutes until the white is set but the yolk is still runny.
7

Divide among bowls, making sure each serving gets an egg. Top with 4 sliced scallions and serve immediately while bubbling hot.

Questions

Can I make Sundubu Jjigae (Soft Tofu Stew) gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sundubu Jjigae (Soft Tofu Stew) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sundubu Jjigae (Soft Tofu Stew)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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