Sundubu Jjigae (Soft Tofu Stew)

great first Korean dish · adjustable heat

Sundubu Jjigae (Soft Tofu Stew)

25 minEasyServes 2Kids OKSpice: Medium (adjustable)

Ingredients

silken/soft tofu (tube or box)1 pack (11 oz)Either
ground pork100g (0.22 lb)Any store
onion1/4 onionAny store
green onion1/2 stalkAny store
eggs2Any store
water or anchovy stock1.5 cups (350 ml)Either
saeujeot — salted fermented shrimp (새우젓)1 tspH-Mart

Sauce

gochugaru — Korean red pepper flakes (고춧가루)1.5 TbspH-Mart
minced garlic1 TbspAny store
soy sauce1 TbspAny store
toasted sesame oil1 TbspEither

Steps

1

Heat the sesame oil plus 1 Tbsp cooking oil in a pot and cook half the green onion over low heat for 1 minute.

~2 min

2

Add the gochugaru and garlic and stir over low heat for just 30 seconds to make chili oil.

~1 min

Why: Blooming gochugaru in oil is what gives you that red, nutty restaurant-style broth — stirred into water, it just floats there tasting flat.

Watch out: Past 30 seconds the gochugaru burns and turns bitter — add the pork before it gets there.

3

Add the ground pork and onion and stir-fry over medium heat for 2 minutes.

~3 min

4

Pour in the water and soy sauce and boil for 3 minutes.

~4 min

5

Scoop the soft tofu in big spoonfuls into the pot, season with the salted shrimp, and boil 4 minutes.

~5 min

Why: Keep the tofu in big pieces, not mashed — that's how you keep its silky, custardy texture.

6

Just before turning off the heat, crack in the eggs and top with the remaining green onion.

~1 min

Tips

  • —

    Toss a handful of littleneck clams in at step 4 for seafood sundubu — the broth jumps a whole level.

  • —

    The classic move: spoon the soft-set egg over your rice.

  • —

    Stir-fry 1/2 cup kimchi in at step 3 and it becomes kimchi sundubu.

Storage

Keeps 2 days in the fridge — eat it before the tofu breaks down. Simmer leftovers with rice like a porridge.