Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)
User Reviews
5
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Prep Time
10 mins
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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)
Description
Sundubu Jjigae is prepared by combining extra soft tofu with a homemade chili seasoning sauce consisting of gochugaru (Korean red chili powder), soy sauce, garlic, oyster sauce, mirin, and other ingredients. The seasoning is briefly cooked in oil to develop flavor before being mixed with the tofu and water in a pot. The stew simmers gently, allowing the tofu to absorb the spicy, savory broth while becoming tender.
The dish provides a balance of heat and umami with the softness of tofu contrasting with the boldness of fermented seafood sauces like saewoojeot and fish sauce. Adding green onions and optionally cracking an egg into the bubbling stew adds freshness and creaminess, making each spoonful complex yet comforting.
Serve the stew hot directly from the pot. The soft tofu and spicy broth is commonly enjoyed as a main course, paired with rice or side dishes. Adjust the egg cooking to personal preference, either leaving it whole for a soft-boiled element or breaking it up into the stew.
Variations include adding kimchi, meats, seafood, or mushrooms for different flavor profiles. The chili sauce can be made in advance and used for multiple preparations.
Ingredients
Ingredients for Sundubu Jjigae Yangnyeom - Makes 3 Tbs of Sauce - Only 1 Tbs needed here
- 18 g red chili powder 고추가루 gochugaru, 1 tsp = 3g, Korean
- 1 Tbsp soy sauce
- 1 Tbsp garlic minced
- 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 1 pack = 11 oz, 순두부 sundubu
- 1 Tbsp gochu yangnyeom prepared chili sauce above, for sundubu jjigae
- 1/2 cup water
- 1/2 tsp salt
- 1 tsp guk ganjang 국간장 korean soy sauce for soup - see Know your Soy Sauce
- 1/2 tsp saewoojeot 새우젓 - fermented shrimp, minced
- 1 tsp fish sauce (멸치젓 myulchijeot – fermented anchovy sauce)
- 1 Tbsp green onion chopped
- 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
- Crack an egg into the stew while it's hot to cook softly or break it up for a fully cooked texture, depending on your preference.
- Make variations by adding kimchi, meats, seafood, or mushrooms for different flavor combinations.
- Prepare extra chili seasoning sauce (gochu yangnyeom) ahead to use in other dishes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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