Sundubu Jjigae (Korean Soft Tofu Stew)
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
1 to 2 servings
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Calories
565 kcal
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Course
Main Course
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Cuisine
Korean
Sundubu Jjigae (Korean Soft Tofu Stew)
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Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort and warmth in every bowl! {Gluten-Free}
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Ingredients
- 6 dried shiitake mushrooms
- 2 tablespoons toasted sesame oil
- 3 oz (80 g) pork , cut into 1” (2.5 cm) strips (loin, tenderloin, or thin pork chop will work)
- 3 tablespoons Gochugaru Korean chili powder
- 1/4 large yellow onion , diced
- 3 cloves garlic , minced
- 1 tablespoon fish sauce
- 1/2 zucchini , cut into 1/2” (1.3 cm) thick half moon shapes
- 1/2 cup kimchi , chopped (add any juices pressed out in the cutting process into the measuring cup)
- 1/2 teaspoon salt (or to taste)
- 1 tube unpressed soft tofu (12 oz/350 g) , or 3/4 block silken tofu, broken into large pieces
- 1/4 pack (1.8 oz/50 g) enoki mushrooms
- 1/3 cup mixed frozen seafood
- 2 green onions , chopped, for garnish
- 1 Pete and Gerry’s Organic Egg
Instructions
- Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over them. Let soak for 20 minutes while preparing the other ingredients. After the mushrooms turn tender throughout, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake into half moons or quarters, depending on their size, and reserve the soaking liquid.
- Heat a small, heavy-bottomed pot or clay pot (*Footnote 1) over medium-low heat and add the sesame oil. Once the oil is hot but not smoking, add the pork and brown it on all sides.
- Add the gochugaru. Cook and stir for 30 seconds.
- Add the onion and garlic. Stir to release the fragrance, another 30 seconds to a minute.
- Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.
- Add the shiitakes, zucchini, and kimchi. Taste the broth. Add salt to taste and stir to mix well. The broth should be a bit salty so that it stands up to the unsalted tofu.
- Cover and simmer for 10 minutes.
- Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. Add the enoki mushrooms, seafood, and green onion. Give the soup a gentle stir, being careful not to break apart the tofu too much.
- Bring the soup to a rolling boil. Crack the egg into the center and continue to boil until the egg is softly cooked, you can bury the egg in broth to cook it faster and more thoroughly if desired. For a more authentic experience, add just the egg yolk to the hot soup and stir it in before eating (*Footnote 2).
- Serve hot with steamed rice as a main dish.
Notes
- Make sure your pot can hold at least 4 cups of water for this recipe. If you scale up the recipe, you can use a large dutch oven and serve the stew in individual bowls with an egg once cooked.
- Do not throw away the egg white - use it to make egg drop soup! Using more egg whites instead of whole eggs in the soup will make beautiful egg ribbons just like at a Chinese restaurant.
Nutrition Information
Show Details
Serving
1serving
Calories
565kcal
(28%)
Carbohydrates
78.6g
(26%)
Protein
27.1g
(54%)
Fat
22.1g
(34%)
Saturated Fat
4g
(20%)
Cholesterol
122mg
(41%)
Sodium
1321mg
(55%)
Potassium
1267mg
(36%)
Fiber
15.1g
(60%)
Sugar
19.3g
(39%)
Calcium
164mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1to 2 servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 565kcal | 28% |
| Carbohydrates | 78.6g | 26% |
| Protein | 27.1g | 54% |
| Fat | 22.1g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 1321mg | 55% |
| Potassium | 1267mg | 27% |
| Fiber | 15.1g | 60% |
| Sugar | 19.3g | 39% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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