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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, a staple in Korean food. 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.
What is Sundubu Jjigae?
Sundubu Jjigae, also known as Korean Spicy Soft Tofu Stew, is a beloved dish in Korean cuisine that features soft (uncurdled) tofu as its star ingredient. This comforting stew is renowned for its spicy and savory flavors, achieved through the use of gochugaru (Korean chili flakes) and a medley of other seasonings. The soft tofu, with its delicate texture, absorbs the rich, spicy broth, creating a harmonious blend of flavors. Often enjoyed with a bowl of rice, this spicy soft tofu stew is a staple in Korean households and restaurants alike.
The Allure of Korean Spicy Soft Tofu Stew 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. Sundubu Jjigae is a staple in Korean food culture, celebrated for its communal enjoyment and deep-rooted culinary traditions.
Origins and History
Sundubu Jjigae has a rich history that dates back to the Joseon Dynasty (1392-1910). Originally, this dish was made with anchovy stock and served as a side dish to complement other Korean meals. Over the centuries, the recipe evolved, incorporating a variety of ingredients such as vegetables, meat, and seafood, transforming it into a hearty main course. Today, Sundubu Jjigae is a popular choice in Korean restaurants, celebrated for its robust flavors and comforting qualities.
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!”
Ingredients and Equipment
To create an authentic Sundubu Jjigae, you’ll need the following ingredients:
- Soft tofu (sundubu)
- Soy sauce
- Fish sauce
- Sesame oil
- Vegetable oil
- Green onions
- Garlic
- Ginger
- Korean chili powder/flakes (gochugaru)
- Pork belly or other protein of choice (optional)
- Kimchi (optional)
For the equipment, ensure you have:
- A large pot or Korean stone pot (dolsot)
- A cutting board
- A knife
- A spoon
- A ladle
These ingredients and tools are essential for crafting a delicious and authentic Korean soft tofu stew.
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.
Seasoning and Balancing Flavors
The secret to a delectable Sundubu Jjigae lies in balancing its flavors. The spicy and savory notes from the gochugaru and soy sauce should be harmonized with the sweetness of sesame oil and the freshness of green onions. Adjust the amount of gochugaru and soy sauce to suit your taste preferences, and don’t hesitate to add garlic and ginger to enhance the overall flavor profile. This careful balance ensures that each spoonful of your spicy soft tofu stew is a delightful experience.
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.
Serving Suggestions
Sundubu Jjigae is best enjoyed piping hot, traditionally served in a Korean earthenware bowl (ttukbaegi) or a regular soup bowl. Garnish your stew with sliced green onions, toasted sesame seeds, and a side of kimchi for an added burst of flavor. Pair it with a bowl of steamed rice to complement the spicy soup. For a more substantial meal, consider adding toppings like pork belly, seafood, or a variety of vegetables.
Tips and Variations
Here are some tips and variations to elevate your Sundubu Jjigae:
- Use high-quality ingredients: Fresh, high-quality ingredients are crucial for a flavorful stew. Opt for the best soft tofu, Korean chili flakes, and soy sauce you can find.
- Adjust the spice level: Tailor the spiciness to your preference by adjusting the amount of gochugaru. For a milder stew, reduce the gochugaru or omit it. For extra heat, add more gochugaru or hot pepper flakes.
- Add other ingredients: Enhance the stew by incorporating pork belly, seafood, or a variety of vegetables.
- Experiment with tofu types: Try using different types of tofu, such as silken tofu or firm tofu, to vary the texture.
- Serve with other Korean dishes: Sundubu Jjigae pairs wonderfully with other Korean dishes like kimchi, bibimbap, and bulgogi. It also complements other Asian dishes such as stir-fries and noodle dishes.
By following these tips and exploring variations, you can create a personalized and delicious Korean soft tofu stew that suits your taste.
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
Equipment
- 2-4 Dolsot (Korean stone bowl)
Ingredients
- 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
Looking for more Korean recipes? Check out our recipe for bibimbap.
Rachael says
So satisfying! Definitely one of my favorite Korean recipes.