Sundubu Jjigae (Soft Tofu Soup)

Sundubu Jjigae (Soft Tofu Soup)

Sundubu Jjigae is a Korean soft tofu stew that’s spicy, savory, and comforting. Made with soft (or silken) tofu, vegetables, and sometimes seafood or meat, it’s a delicious and satisfying dish often enjoyed with a bowl of steamed rice. Here’s how to make it:

Ingredients:

Soft tofu (sundubu): 1 block (about 400g), cut into chunks

Pork (optional): 200g, thinly sliced (you can also use beef, seafood, or just vegetables)

Kimchi: 1/2 cup, chopped (optional, for extra flavor)

Onion: 1 small, sliced

Garlic: 3 cloves, minced

Green onions: 2-3 stalks, chopped

Gochujang (Korean chili paste): 1 tablespoon

Gochugaru (Korean chili flakes): 1 tablespoon (adjust for spice level)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Broth or water: 2-3 cups (use vegetable, beef, or anchovy broth for more flavor)

Egg: 1, optional (for cracking into the stew at the end)

Salt: to taste

Pepper: to taste

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Ingredients:

Slice the pork (or your chosen protein) into thin pieces, and chop the onion, garlic, and green onions.

If using kimchi, chop it into small pieces.

Sauté the Aromatics:

Heat a pot or a deep pan over medium heat and add sesame oil.

Add the sliced pork (or your protein) and cook until browned.

Add the garlic, onions, and kimchi (if using), and sauté until the onions become soft and translucent, about 3-4 minutes.

Add the Broth and Seasonings:

Stir in the gochujang (Korean chili paste) and gochugaru (chili flakes), letting them cook with the other ingredients for 1-2 minutes.

Pour in the broth or water, and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.

Add the Tofu:

Gently add the soft tofu to the pot, breaking it up into large chunks with a spoon. Stir it gently into the broth, and let the stew simmer for about 10 minutes. The tofu will absorb the flavors and become incredibly soft.

Season the Stew:

Taste the broth and season with soy sauce, salt, and pepper to your liking.

Add the Egg (Optional):

If you’d like to add an egg, crack it directly into the simmering stew about 5 minutes before you finish cooking. Let it cook until the egg white is set but the yolk is still soft.

Serve:

Serve the Sundubu Jjigae hot, garnished with chopped green onions and sesame seeds (if using). It’s traditionally enjoyed with a bowl of steamed rice on the side.

Tips:

Spice Level: Adjust the amount of gochujang and gochugaru to control the heat level. If you prefer it milder, reduce the chili flakes.

Protein Variations: You can replace pork with beef, chicken, or seafood, or skip the meat altogether for a vegetarian version.

Broth: Using a flavorful broth (such as anchovy or beef) will elevate the dish, but water works fine if you’re in a pinch.

Sundubu Jjigae is hearty, spicy, and packed with comfort. It’s perfect for a cozy meal, and the silky tofu gives it a rich, satisfying texture that makes it an all-time favorite in Korean cuisine.