Teresa's Recipes
Sundubu Jjigae (Spicy Korean Soft Tofu Stew)
Sundubu Jjigae is a beloved Korean comfort food that warms the soul with its rich flavors and spicy kick. This delightful stew features silky soft tofu, a medley of fresh vegetables, and a robust broth enhanced with gochujang, the iconic Korean red pepper paste. Traditionally served bubbling hot in a stone pot, this dish is perfect for sharing and pairs wonderfully with steamed rice. Originating from the Korean countryside, this stew has been a staple for centuries, showcasing the simplicity and heartiness of Korean cuisine.
Ingredients
- 4 cups Water
- to taste Salt
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean red pepper paste)
- 3, chopped (reserve some for garnish) Green onion
- 1 cup, sliced (shiitake or button mushrooms work well) Mushrooms
- 1 medium, sliced Zucchini
- 3 cloves, minced Garlic
- 1 medium, sliced Onion
- 1 tablespoon Vegetable oil
- 1 block (about 14 oz), preferably unpressed Soft tofu
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 300
- Fat: 15g
- Carbs: 25g
- Protein: 15g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Introduce the sliced zucchini and mushrooms to the pot. Cook for an additional 2-3 minutes until the vegetables start to soften.
- Stir in the gochujang and soy sauce, ensuring the vegetables are well-coated with the spicy mixture.
- Pour in the water and bring the stew to a gentle boil.
- Carefully add the soft tofu to the pot, breaking it into smaller pieces with a spoon, allowing it to absorb the flavors.
- Reduce the heat and let the stew simmer for about 10 minutes, allowing the flavors to meld together beautifully.
- Season the stew with salt to taste and drizzle in the sesame oil for added richness.
- Serve hot, garnished with chopped green onion, alongside steamed rice for a complete meal.
Tips
- For a heartier version, consider adding protein like seafood (shrimp, clams) or meat (beef, pork) to the stew.
- Feel free to adjust the amount of gochujang to suit your spice preference. For a milder stew, reduce the quantity.
- Using a stone pot (ttukbaegi) enhances the experience, keeping the stew hot for longer.