Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
221 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)
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Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it’s almost as good, if not better than the ones at the restaurant!
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Ingredients
Ingredients for Sundubu Jjigae Yangnyeom - Makes 3 Tbs of Sauce - Only 1 Tbs needed here
- 18 g Korean red chili powder (고추가루 gochugaru, 1 tsp = 3g)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 tsp sugar
- 1 tsp oyster sauce (굴쏘스)
- 1/4 tsp Sea Salt (Trader Joe's)
- 1 Tbsp mirin or sake
- 2 Tbsp vegetable oil
- 1 pinch black pepper
Ingredients for Sundubu Jjigae
- 11 oz extra soft tofu (순두부 sundubu) (1 pack = 11 oz)
- 1 Tbsp gochu yangnyeom for sundubu jjigae (prepared chili sauce above)
- 1/2 cup water
- 1/2 tsp salt
- 1 tsp guk kanjang (국간장 korean soy sauce for soup – see Know your Soy Sauce)
- 1/2 tsp minced saewoojeot (새우젓 – fermented shrimp)
- 1 tsp fish sauce (멸치젓 myulchijeot – fermented anchovy sauce)
- 1 Tbsp chopped green onions
- 1 egg (optional)
Instructions
How to make Chili Seasoning Sauce (Gochu Yangnyeom)
- Mix all the dry and wet ingredients in a bowl except for the oil.
- Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.
Making Sundubu Jjigae (Soft Tofu Stew)
- Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.
- Stir 1 Tbs of the gochu yangnyeom (chili sauce) to pot. Add additional salt, guk kanjang, saewoojeot and fish sauce.
- Start cooking jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes.
- Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.
Notes
- Depending on your personal taste, you can break up the egg to have it cooked completely or let the egg stay whole in the jjigae if you enjoy eating soft boiled eggs. This is how my husband likes to eat his egg and it is certainly a treat to have a soft boiled egg surprise in your jjigae.
- More variations on the blog - make kimchi, meat, seafood, mushroom and combination flavors.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
9g
(3%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
55mg
(18%)
Sodium
704mg
(29%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1880IU
(38%)
Vitamin C
1.2mg
(1%)
Calcium
163mg
(16%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 704mg | 29% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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