5-Min Sundubu Jjigae

super fast · dorm-life cooking

5-Min Sundubu Jjigae

5 minEasyServes 2Spice: Hot (adjustable)

Ingredients

soft tofu (sundubu)1 pack (300g / 0.66 lb)H-Mart
Korean zucchini1/4Any store
green oniona small amountAny store
egg1Any store
bone broth packet or fish sauce1 packet (or 1 Tbsp)H-Mart
water1.5 cups (360ml)Either

Sauce

minced garlic1 tspAny store
Korean red chili flakes1 TbspH-Mart
toasted sesame oil1 tspEither
salta pinchAny store
10 to buy
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Steps

1

Bring the water and bone broth packet (or fish sauce) to a boil over high heat.

~2 min

2

Once boiling, add the chili flakes and minced garlic.

~1 min

Why: Adding chili flakes straight into the broth without oil gives a clean, sharp heat that comes together fast.

3

Spoon in the soft tofu in large chunks, add the zucchini, and simmer 1-2 minutes.

~2 min

Watch out: Breaking the tofu up too small clouds the broth — keep it in large spoonfuls.

4

Crack in the egg, top with green onion, and simmer 30 seconds to 1 minute more.

~1 min

5

Season with salt and finish with sesame oil.

~1 min

Tips

  • —

    Simmering the tofu too long ruins its silky texture — keep it brief.

  • —

    The liquid that comes packaged with the soft tofu works well in the broth too.

  • —

    Keep the egg soft-cooked so it blends smoothly into the broth.

Storage

Best eaten fresh since it's a soup; refrigerate leftovers up to 1 day and reheat.