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Learn how to brand the most delicious sundubu jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing and comforting!

Today I want to share a popular Korean stew – Sundubu Jjigae or Soondubu Jjigae (순두부 찌개,  Korean spicy soft tofu stew) recipe.

I think sundubu jjigae is i of the top three sought after Korean stews, along with kimchi jjigae and doenjang jjigae. ("Jjigae" means stew in Korean.) If you haven't checked out those two recipes yet, y'all should! They are two of my most popular Korean soup recipes as well.

What is Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Sundubu jjigae is a Korean stew fabricated with soft (uncurdled) tofu as a highlight ingredient.

There are a few different ways to brand sundubu jjigae using unlike ingredients (eastward.g. kimchi, minced pork and seafood) merely by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개).  You can really gustatory modality the refreshing and clear tasting soup.

In full general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can vary depending on the types of chili pulverisation / chili flakes you use. Also, whether you used chili oil or neutral oil. A spicier version can potentially make you sneeze while you're cooking and may even tickle your throat.

Yet, it's a refreshing, delicious and very comforting stew you lot tin enjoy whatsoever fourth dimension of the year!

Lookout man How I Make Sundubu Jjigae (Video)

Variations and Tips

• Soft Tofu

I want to highlight that there are two different types of soft tofu available at a Korean grocery store. The most common one is packaged in a long cylinder shape plastic bag and the other ane is packaged in a regular tofu plastic container.

I personally prefer to work with the cylinder shape soft tofu because information technology's easier and quicker to add together to the soup/stew. Only you can utilize either one for this stew.

• Korean Chili Oil

Korean chili oil is ordinarily used when y'all make spicy soup such as today's recipe or yukgaejang (spicy beef soup) etc. It adds dainty bright red color to the dish and information technology brings out the rich depth of flavor. You can certainly make sundubu jjigae without information technology, simply I dearest the outcome when I add it.

Check my bootleg Korean chili oil recipe. Alternatively, y'all tin also use shop bought Korean chili oil instead.

I too have tried this Due south&B La-Yu chili oil in sundubu jjigae and it worked well. This oil is actually a bit spicier than my bootleg chili oil and gives less depth of flavor and color.

• Korean Chili Pulverisation vs Korean Chili Flakes

Korean chili powder is a effectively version of Korean chili seasoning than Korean chili flakes. Ultimately you tin can use either types of chili seasonings in this recipe. Nonetheless, you will notice that when you employ Korean chili powder, the color of the stew is more vibrantly red than when you use chili flakes. It makes the stew look simply more appetizing.

• Pot

Make sure your pot is large plenty to hold all the ingredients listed below, otherwise it tin can boil over. As an indicator, my ane.7 L pot (every bit seen on the video above) holds the ingredients quite comfortably (no boiling over!).

Ingredients for Sundubu Jjigae, 2 to 3 servings

Main

• 350g/12 ounces Korean soft tofu (sundubu)
• 110g/iii.9 ounceslittleneck clams or pipis, cleaned
• iii-4 banana prawns (80g/ii.eight ounces), head, shells and guts removed
• 100g/three.v ounces enoki mushrooms, bottom iv-v cm stalk removed and rinsed briefly in cold running water
• 2 small shiitake mushrooms (20g/ 0.seven ounces), cleaned, stem removed and thinly sliced
• ane egg
• one stalk of green onion (10g/0.4 ounces), thinly sliced

Soup base

• 1.v cups dried kelp and anchovy stock
• 1 Tbsp Korean chili oil or neutral cooking oil
• 2 Tbsp Korean chili powder or Korean chili flakes (gochugaru)
• one tsp minced garlic
• i/2 Tbsp Korean fish sauce
• 1/ii Tbsp Korean soup soy sauce or regular kikkoman soy sauce
• fine sea salt, to taste
• A few sprinkles of basis black pepper
• A dash (about 1/2 tsp) of sesame oil

* ane Tbsp = xv ml

** If you want to larn more almost Korean ingredients, cheque my essential Korean cooking ingredients listing!

How to Make Sundubu Jjigae

1. Showtime heating the pot on the stove over medium low heat and add together the chili oil, chili powder, and garlic. Stir them well for about 1 min. Brand certain non to burn the chili powder.

2. Add the clams and shrimps and stir quickly to glaze them with the chili sauce. Add the fish sauce and soy sauce then stir.

iii. Add the dried kelp and anchovy stock and eddy it on medium-high oestrus until it starts to boil apace (2 to 3 mins).

4. Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with common salt, if required.

5. Top upwardly with the green onion, black pepper and sesame oil.  Serve hot with Korean rice and side dishes (banchan).

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Main

• ▢ 350 g Korean soft tofu (12 ounces)
• ▢ 110 k littleneck clams (3.9 ounces), cleaned
• ▢ 3-iv banana prawns (80g / 2.viii ounces), caput, shells and guts removed
• ▢ 100 one thousand enoki mushrooms (3.v ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
• ▢ 2 shiitake mushrooms (20g / 0.7 ounces), cleaned, stem removed and thinly sliced
• ▢ 1 egg
• ▢ i stalk greenish onion (10g / 0.4 ounces), diagonally thinly sliced

• Outset heating the pot on the stove over medium low estrus and add together the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.

• Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.

• Add the stale kelp and anchovy stock and boil it on medium-high estrus until it starts to boil rapidly (ii to 3 mins).

• Add the tofu, mushrooms, and egg and melt them for another 2 to 3 mins. Flavor with common salt, if required.

• Height up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

• 1 Tbsp = xv ml
• If you desire to acquire more about Korean ingredients, check my essential Korean cooking ingredients listing!

Calories: 256 kcal | Carbohydrates: 15 yard | Protein: xviii one thousand | Fat: 15 g | Saturated Fat: 2 g | Cholesterol: 100 mg | Sodium: 613 mg | Potassium: 754 mg | Fiber: iv k | Sugar: 4 g | Vitamin A: 1365 IU | Vitamin C: 1.6 mg | Calcium: 98 mg | Atomic number 26: 3.7 mg

The nutrition information shown is an estimate provided by an online diet calculator. It should non be considered a substitute for a professional person nutritionist's communication.

I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Source: https://mykoreankitchen.com/sundubu-jjigae/

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