Sundubu Jjigae (Soft Tofu Stew)
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.
Ingredients
- 28 oz soft (silken) tofu
- 2 tbsp sesame oil
- 2 tbsp gochugaru (Korean red pepper flakes)
- 4 cloves 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
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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.
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2
Add 4 cloves 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.
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3
Add 4 oz sliced shiitake mushrooms and cook for 2 minutes until they begin to soften.
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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.
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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.
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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.
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7
Divide among bowls, making sure each serving gets an egg. Top with 4 sliced scallions and serve immediately while bubbling hot.