Korean Tofu Stew (Sundubu Jjigae)
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Calories
447 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Korean Tofu Stew (Sundubu Jjigae)
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Sundubu jjigae is a velvety Korean tofu stew made with soft silken tofu, deep umami taste, and spicy stew. Add your favorite seafood to customize the dish.
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Ingredients
- 2 tbsp oil
- 1 1/2 tbsp Korean chili flakes (gochugaru)
- 1/3 cup (80 ml) sliced Asian leek or green onion
- 1/2 small onion chopped
- 1 clove garlic minced
- 1/2 cup (120 ml) chopped kimchi
- 1 lb silken tofu
- 1/2 zucchini sliced
- 1/2 lb (225 g) fresh or frozen whole clam or shelled (use about 1/4 lb)
- 6 medium raw shrimp whole or peeled
- 1 tbsp Korean soy sauce (gukganjang)
- 2 tsp Korean anchovy sauce
- 1 green onion chopped
- 1 fresh chili optional
- 1 egg optional
For anchovy stock
- 3 cup (720 ml) water
- 5 large dried anchovy
- 1 piece dried sea kelp (dashima)
Instructions
- To make the anchovy stock, combine dried anchovies and sea kelp with water in a pot. Bring to boil and simmer for 3-4 minutes. Discard the sea kelp once water comes to boil. Discard the anchovies and reserve the stock.
- If using fresh or frozen whole clams, soak them in cold water for 5 minutes. If you see that the clam shells are open, that’s a good sign. Discard any clams that are closed. If using clam meat, you don’t need to soak it in water.
- Heat oil in a 1.5 qt pot over low heat. Add Korean chili flakes and the leek (or green onion) and gently stir for 1 minute. Be careful not to burn the chili flakes.
- Add the onion, garlic, and kimchi and stir-fry for 1-2 minutes over medium heat until soft. Add the tofu, zucchini, and seafood. Try not to break up the tofu when you scoop it out—big chunks are better than letting it break into too many small pieces.
- Pour the stock into the pot until it barely covers the tofu and seafood, about 1 3/4 cup. Bring the soup to boil first and reduce the heat to simmer. Simmer for 4-5 minutes. Season the soup with Korean soup soy sauce and anchovy sauce. Taste the broth and season more with salt if needed.
- Lastly, top with green onion and fresh chili (if using). Serve hot with rice and Korean side dishes (banchan).
- Addition of an egg: If you like to add an egg, crack it right on the soup at the last minute and remove the pot from the heat. The remaining heat in the pot will cook the egg. You can stir the egg to break the yolk while waiting.
Equipments used:
Nutrition Information
Show Details
Serving
2g
Calories
447kcal
(22%)
Carbohydrates
31g
(10%)
Protein
32g
(64%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
1276mg
(53%)
Potassium
1457mg
(42%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
3023IU
(60%)
Vitamin C
57mg
(63%)
Calcium
244mg
(24%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1276mg | 53% |
| Potassium | 1457mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 3023IU | 60% |
| Vitamin C | 57mg | 63% |
| Calcium | 244mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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