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Spicy Tofu Stew (Sundubu-jjigae)
Immerse yourself in the heartwarming embrace of Spicy Tofu Stew, known as 'Sundubu-jjigae' in Korea. This beloved comfort dish showcases silky soft tofu nestled in a vibrant, spicy broth that bursts with flavor. Highlighted by the deep umami of gochujang, aromatic sesame oil, and a medley of fresh vegetables, each spoonful is a delightful experience that warms the soul. Historically enjoyed in Korean households, this stew is perfect for chilly evenings or when you crave an invigorating, spicy kick. Traditionally served with a bowl of steamed rice, it’s a complete meal that brings comfort to both body and spirit.
Ingredients
- Sesame oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Ginger
- 1-inch piece, minced
- Vegetable broth
- 4 cups
- Soy sauce
- 2 tablespoons
- Gochujang (Korean red pepper paste)
- 2-3 tablespoons, adjust for spice preference
- Zucchini
- 1 medium, sliced
- Mushrooms
- 1 cup, sliced (shiitake or button mushrooms work well)
- Soft tofu
- 1 block (approximately 14 ounces), cubed
- Green onions
- 2, sliced (for garnish)
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large pot, heat the sesame oil over medium heat until shimmering.
- Add the diced onion, minced garlic, and minced ginger. Sauté for about 3-5 minutes, or until fragrant and the onion becomes translucent.
- Pour in the vegetable broth, followed by the soy sauce and gochujang. Stir well to combine, ensuring the gochujang is fully dissolved into the broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
- Gently add the cubed soft tofu, zucchini slices, and mushrooms to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are tender and the tofu is heated through.
- Season with salt and black pepper to taste, adjusting according to your preference.
- Ladle the stew into bowls, garnishing with sliced green onions before serving hot alongside steamed rice.
Tips
- For added protein, consider incorporating other ingredients like edamame or seitan into the stew.
- If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.
- This stew can be made spicier by increasing the amount of gochujang or adding Korean red pepper flakes (gochugaru) for an extra kick.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 280 Fat: 14g Carbs: 28g Protein: 15g Sodium: 800mg Sugar: 4g
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