Sundubu-jjigae || Soft Tofu Stew, Soft Bean Curd Jjigae, 嫩豆腐锅, 嫩豆腐鍋, スンドゥブチゲ, 순두부찌개 2

Sundubu-jjigae is a popular Korean dish known for its spicy, savory broth and soft, silken tofu. It’s a quick and easy meal that’s perfect for any time of year.

Ingredients:

• Main Ingredients:
  • Soft tofu (sundubu)
  • Dashi stock (or water)
  • Gochugaru (Korean red pepper flakes)
  • Doenjang (fermented soybean paste)
  • Garlic
  • Green onions
• Optional Ingredients:
  • Mushrooms (shiitake, oyster, or enoki)
  • Clams
  • Seafood (shrimp, squid)
  • Egg
  • Kimchi

Instructions:

1. Prepare the broth: In a pot, combine dashi stock (or water), gochugaru, doenjang, minced garlic, and sliced green onions. Bring to a boil.
2. Add the tofu: Gently add the soft tofu to the boiling broth. Be careful not to break it up too much.
3. Simmer: Reduce heat and simmer for a few minutes, until the tofu is heated through.
4. Add other ingredients: Add any additional ingredients like mushrooms, clams, or seafood. Simmer until cooked through.
5. Season: Taste and adjust the seasoning with salt and pepper, if needed.
6. Serve: Serve hot with a raw egg cracked into the bowl, and enjoy with rice.

Tips:

• Soft tofu: Use high-quality soft tofu for the best flavor and texture.
• Spice level: Adjust the amount of gochugaru to your desired spice level.
• Additional ingredients: Feel free to experiment with different vegetables, seafood, or meats to customize your sundubu-jjigae.
• Egg: Cracking a raw egg into the hot stew is a classic way to enjoy sundubu-jjigae. The egg will cook in the hot broth and create a creamy texture.
• Kimchi: Adding a spoonful of kimchi can add a tangy and spicy kick to the stew.

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