Easy Soondubu Jjigae (Korean Soft Tofu Stew

 Soondubu Jjigae (순두부찌개), also known as Sundubu Jjigae or soft tofu stew, is a traditional Korean dish made with silky soft uncurdled tofu coated in a spicy and flavorful broth, to be served with a bowl of steamed rice.

As the name suggests, the highlight of this dish is the Soondubu which is fresh, unpressed tofu that has high water content, making up for its extra silky velvety texture.

INGREDIENTS

1 tbsp vegetable oil

1 tsp sesame oil

1 green onion chopped, divided

1/4 onion diced

2 cloves garlic minced

1 tbsp Gochugaru (Korean chili flakes)

1 tbsp each soy sauce, hoisin sauce or oyster sauce

1 tsp sugar

2 cups water anchovy stock, dashi, or unsalted chicken stock for more flavor

1/4 zucchini diced

60 g mushrooms

1 package (320 g) Korean soft tofu or regular soft tofu

1 egg

1 chili pepper chopped, optional

INSTRUCTIONS

Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.

Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.

Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!

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