Korean Soon Tofu Stew (Sundubu Jjigae) Stew Recipe
Learn how to make sundubu jjigae with this recipe. Complex flavors of spicy broth, umami, sticky rice, and tart crunch of kimchi.
Servings: 4 people
Ingredients
- 2 Tbsp Sesame oil
- 1/2 Onion diced
- 2 cloves Garlic pressed
- 4-6 Tbsp Gochujang red chili paste found at Japanese or Korean markets
- 4 cups Organic chicken broth
- 3 Tbsp Dried bonito soup stock found at Japanese or Korean markets
- 1-2 cups Kimchi found at my local Costco!
- 1 Package soft or silken tofu
- 1/2 cup Sliced green onion
- 1 tsp Soy sauce or low sodium amino acids
- 1 tsp Fish sauce
- 2 Eggs room temperature
- 1 cup Sautéed zucchini or mushroom optional
- 2 cups Brown or white short-grain 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