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

30 minMediumServes 4280 cal/serving

KoreanSoupStovetopVegetarianLow CarbLow-SodiumCorn-Free

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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.

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Questions

What is 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. This reference files it under Korean soup: made on the stovetop, rated medium and about 30 minutes start to finish.

What should Sundubu Jjigae (Soft Tofu Stew) look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until they begin to soften. Step 6: cook until the white is set but the yolk is still runny.

Is there a substitute for gochugaru in Sundubu Jjigae (Soft Tofu Stew)?

The entry for Sundubu Jjigae (Soft Tofu Stew) calls for 2 tbsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Is Sundubu Jjigae (Soft Tofu Stew) spicy?

Moderately. The heat in Sundubu Jjigae (Soft Tofu Stew) comes from 2 tbsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Sundubu Jjigae (Soft Tofu Stew) contain sesame?

Yes: 2 tbsp sesame oil. The full allergen list for this entry is gluten, eggs, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Traditional Kimchi side
Dubu Salad (Tofu Salad with Sesame Dressing) salad
Kesra side

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