Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 to 3
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Calories
256 kcal
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Course
Main Course
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Cuisine
Korean
Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
Description
Sundubu Jjigae (Korean Spicy Soft Tofu Stew) centers around tender soft tofu and a variety of seafood and mushrooms cooked in a spicy broth built from dried anchovy and kelp stock. The heat comes from Korean chili powder and chili oil, complemented by aromatic garlic and the umami of fish and soy sauces. Cooking begins by infusing oil with spices, then adding the seafood to absorb flavors before simmering with the broth. Soft tofu and mushrooms are gently cooked in the hot stew just until warmed through. An egg is cracked in towards the end, cooking briefly to enrich the texture. The final seasoning with green onions, black pepper, and a drizzle of sesame oil completes the dish. Typically enjoyed hot, it pairs well with rice and Korean side dishes (banchan).
The stew has a layered, spicy, and savory taste with the smoothness of soft tofu contrasting the bite of fresh seafood and mushrooms. The method of developing the broth and careful timing protect the delicate tofu from breaking apart.
For best results, avoid burning the chili powder when frying the oil and spices. Adjust salt as needed at the end. Serve immediately while hot to enjoy the textures and flavors fully.
Ingredients
Main
- 350 g soft tofu 12 ounces, Korean style
- 110 g littleneck clams (3.9 ounces), cleaned
- 3-4 banana prawn (80g / 2.8 ounces), head, shells and guts removed
- 100 g enoki mushrooms (3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
- 2 shiitake mushrooms (20g / 0.7 ounces), cleaned, stem removed and thinly sliced
- 1 egg
- 1 talk green onion (10g / 0.4 ounces), diagonally thinly sliced
Soup base
- 1.5 cups Kelp dried; for stock
- 1.5 cups anchovy dried; for stock
- 1 Tbsp Chili oil or neutral cooking oil (e.g. rice bran oil, Korean
- 2 Tbsp Korean chili powder or Korean chili flakes(gochugaru)
- 1 tsp garlic minced
- 1/2 Tbsp fish sauce Korean
- 1/2 Tbsp soy sauce , kikkoman regular or Korean soup soy sauce
- salt to taste, fine sea salt
- A few prinkles black pepper ground
- A dash sesame oil , about 1/2 tsp
Instructions
- Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
- Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
- Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
- Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
- Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).
Notes
- If you want to learn more about Korean ingredients, refer to a basic list of essential Korean cooking ingredients.
- Use fresh seafood where possible and clean clams thoroughly before cooking.
- Keep the heat moderate when cooking chili powder to prevent bitterness.
- This stew is traditionally eaten with Korean steamed rice and side dishes called banchan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 613mg | 26% |
| Potassium | 754mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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