Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)
Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it’s almost as good, if not better than the ones at the restaurant!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 18 g Korean red chili powder ((고추가루 gochugaru, 1 tsp = 3g))
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 tsp sugar
- 1 tsp oyster sauce ((굴쏘스))
- 1/4 tsp Sea Salt (Trader Joe's)
- 1 Tbsp mirin or sake
- 2 Tbsp vegetable oil
- 1 pinch black pepper
- 11 oz extra soft tofu (순두부 sundubu) ((1 pack = 11 oz))
- 1 Tbsp gochu yangnyeom for sundubu jjigae ((prepared chili sauce above))
- 1/2 cup water
- 1/2 tsp salt
- 1 tsp guk kanjang ((국간장 korean soy sauce for soup – see Know your Soy Sauce))
- 1/2 tsp minced saewoojeot ((새우젓 – fermented shrimp))
- 1 tsp fish sauce ((멸치젓 myulchijeot – fermented anchovy sauce))
- 1 Tbsp chopped green onions
- 1 egg ((optional))
Instructions
- 1
Mix all the dry and wet ingredients in a bowl except for the oil.
- 2
Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.
- 3
Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.
- 4
Stir 1 Tbs of the gochu yangnyeom (chili sauce) to pot. Add additional salt, guk kanjang, saewoojeot and fish sauce.
- 5
Start cooking jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes.
- 6
Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.