In a pot (ideally a clay pot), heat the sesame oil over medium heat. Add the gochugaru and minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the mixture.
Sundubu Jjigae (Korean Soft Tofu Stew)
- Total time - 25 minutes
- Preparation - 10 minutes
- Cooking time - 15 minutes
- Servings: 2
- Country: Korea
The key to authentic Sundubu Jjigae is using soft tofu, which differs from regular tofu in its texture. It's very delicate and creamy. You can add any meat or seafood you like to the stew. Pork, shrimp, or clams are most commonly used.
Ingredients
Ingredients
- 350 g soft tofu
- 100 g pork or seafood (shrimp, clams)
- 50 g kimchi (optional)
- 450 ml water or vegetable/dashi stock
- 0.25 piece yellow onion, chopped
- 1 piece egg
- scallions, for garnish
For the Chili Sauce (Tae-ppa)
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 cloves garlic, minced
Instructions
Step 1: Prepare the chili base
Step 2: Add ingredients
Add the chopped onion and meat/seafood (and kimchi, if using). Stir-fry briefly until the meat is browned. Pour in the stock (or water) and bring to a boil.
Step 3: Add tofu
Gently add the soft tofu. It breaks apart easily, so try not to crush it too much. Reduce the heat and simmer for 5-10 minutes to allow the flavors to meld. If the stew is too thick, you can add a little more water. Season with salt and pepper to taste.
Step 4: Serve
Once the stew is hot and bubbling, make a small well in the center and crack a raw egg into it. Immediately remove from heat and serve. The heat from the stew will cook the egg to a perfect consistency. Garnish with chopped scallions.