Recipe: Appetizing Sundubu Jjigae (Spicy Tofu Stew)

Delicious, fresh and tasty.

Sundubu Jjigae (Spicy Tofu Stew). What is Sundubu Jjigae (Korean Spicy Soft Tofu Stew) Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. Japanese Style Sundubu Jjigae (Spicy Tofu Stew) Sundubu jjigae is a spicy tofu Korean stew. I made the soup stock with white miso, dashi and hot pepper paste to add a Japanese twist to a classic Korean dish.

Sundubu Jjigae (Spicy Tofu Stew) It can also be topped with a raw egg and chopped scallions. The stew is cooked over direct flame until bubbling and served in the same pot (made of stone or porcelain). It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. You can have Sundubu Jjigae (Spicy Tofu Stew) using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sundubu Jjigae (Spicy Tofu Stew)

  1. Prepare 1 pack of soft tofu.
  2. It's 100 g of meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item.
  3. You need of Green onions.
  4. It's 1 of Onion, minced.
  5. It's 3-4 cloves of garlic, minced.
  6. It's 1 of Chili, minced.
  7. It's 1 tsp of soy sauce/fish sauce.
  8. You need 4 tsp of chili powder.
  9. You need 2 tsp of sesame oil.
  10. You need 2 slices of kombu/ dashi for stock.
  11. You need 250 ml of water.
  12. Prepare 1 of egg.

I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Gogi sundubu-jjigae 고기 순두부찌개 Today's recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae.

Sundubu Jjigae (Spicy Tofu Stew) instructions

  1. Make the kombu stock, just boil water with kombu/dashi for 5 minutes..
  2. Heat the hot pot and put sesame oil, minced garlics, minced onions, and chili powder, stir for 5 minutes until mix well..
  3. Put the stock and soy sauce, mix well..
  4. When the stock boils, put the remaining ingredients like green onions, meats/seafood, and tofu, cooking for 5 minutes and the lastly put egg on the top..

This stew is savory, spicy, comforting, delicious, and easy to make, which is why it's so popular with Koreans and non-Koreans too. You might also like Haemul soondubu jjigae (seafood soft tofu stew) and Deulkkae soondubu jjigae (soft tofu stew with perilla seeds) which is mild and vegan. Soondubu (also spelled sundubu) is tofu that's not pressed, so it has high water content and an extra silky, velvety texture. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. Spicy Korean Tofu Stew (Sundubu)Hey everyone!