Korean Soon Tofu Stew (Sundubu Jjigae)

Discover the Delight of Korean Sundubu Jjigae Recipe

Our love for the Korean sundubu jjigae recipe blossomed while living in K-town NYC. We were struck by the complex flavors of the spicy broth, umami, and the tart crunch of the kimchi. If you have never tried kimchi, it’s similar to sauerkraut but spicier. This dish is paired with sticky rice, which balances the spicy stew and makes this a very filling meal.

The Allure of Korean Sundubu Jjigae Recipe

Korean sundubu jjigae is a traditional dish that features a spicy, flavorful broth and soft tofu with a texture similar to burrata. The key ingredients include a rich, red broth, soft tofu, and various additions like kimchi, beef, oysters, mussels, and clams. Moreover, one unique aspect of this dish is that it is often served with a raw egg cracked tableside, which cooks gently in the hot broth.

Anthony Bourdain’s Take on Sundubu Jjigae

As Anthony Bourdain described it in “Parts Unknown,” “A fiery tofu soup that will make you forget every bad thing you ever thought about tofu. A spicy, spicy, red broth and tofu are the base. We’re talking soft tofu here with the texture of, like, burrata. And from there you have a handful of variations but the most common is with kimchi with a bit of everything: beef, oysters, mussels, clams. Oh and tableside, they crack an egg in there!”

How to Make Korean Sundubu Jjigae Recipe at Home

To make a Korean sundubu jjigae recipe, you’ll need soft tofu, kimchi, gochugaru (Korean chili flakes), garlic, onion, sesame oil, and various proteins like beef or seafood. First, start by sautéing garlic and onion in sesame oil. Then, add kimchi and gochugaru to create a fragrant base. Next, add broth and your choice of protein, then gently simmer. Finally, add the soft tofu and let it warm through before serving with a raw egg and a side of sticky rice.

Health Benefits of Kimchi and Tofu

Kimchi and tofu are not only delicious but also offer numerous health benefits. Kimchi is rich in probiotics, vitamins, and antioxidants, which can aid digestion and boost the immune system. Furthermore, tofu is an excellent source of plant-based protein and contains all nine essential amino acids, making it a nutritious addition to any meal.

Pairing Sundubu Jjigae with Beverages

For the perfect dining experience, consider pairing sundubu jjigae with traditional Korean beverages such as soju or makgeolli. If you prefer non-alcoholic options, green tea or barley tea complement the flavors of the stew wonderfully.

Conclusion

The Korean sundubu jjigae recipe is a versatile and comforting dish that embodies the rich culinary traditions of Korea. Whether you’re a seasoned fan of Korean cuisine or new to it, this stew is sure to become a favorite. Therefore, try making it at home and enjoy the robust flavors and warming comfort it offers.

When you get a chance to try this Korean sundubu jjigae recipe, we would love to hear about your results in the comments below. For more delicious Korean recipes, check out Maangchi’s Korean Cooking. If you’re looking for quality ingredients, visit H-Mart, a leading Korean supermarket chain.

Happy cooking!

Korean Soon Tofu Stew (Sundubu) Recipe

Learn how to make sundubu jjigae with this recipe. Complex flavors of spicy broth, umami, sticky rice, and tart crunch of kimchi.

5 from 1 vote

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Total Time 35 minutes mins

Course Main Course, Soup, stew

Cuisine Korean

Servings 4 people

Equipment

• 2-4 Dolsot (Korean stone bowl)
• Rice cooker

Ingredients

  

1x2x3x

• 2 tablespoon Sesame oil
• ½ Onion diced
• 2 cloves Garlic pressed
• 4-6 tablespoon Gochujang found at Japanese or Korean markets
• 4 cups Chicken broth
• 3 tablespoon Dried bonito soup stock found at Japanese or Korean markets
• 1-2 cups Kimchi found at my local Costco!
• 1 Soft tofu (or silken)
• ½ cup Green onions sliced
• 1 teaspoon Soy sauce
• 1 tsp Fish sauce
• 2 Eggs room temperature
• 0.5 cup Zucchini sliced, sautéed (optional)
• 0.5 cup Mushroom sliced, sautéed (optional)
• 2 cups Sushi rice cooked (optional)

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
• Add the chile paste, stir to combine, and cook for 1 minute.
• Add the optional zucchini or mushrooms and saute for about 5 minutes or until soft.
• Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes.
• Add the broth, bonito stock, soy sauce, and fish sauce and bring to a boil.
• Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits.
• Add green onion and eggs to boiling soup and cook, covered, for 1-2 minutes until egg whites are cooked.
• Serve immediately with a side of steamed rice

Keyword Korean Recipes, Tofu

Tried this recipe?Let us know how it was!

Looking for more Korean recipes? Check out our recipe for bibimbap.