Easy Weeknight Sundubu Jjigae (Spicy Soft Tofu Stew)

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Craving a quick, flavorful, and soul-warming meal? Look no further than Sundubu Jjigae, a Korean soft tofu stew that’s bursting with savory, spicy goodness. This recipe is incredibly easy to follow, making it perfect for weeknight dinners or a comforting weekend lunch.

Ingredients:

Soondubu Jjigae  Spicy Korean Soft Tofu Soup - Drive Me Hungry
Soondubu Jjigae Spicy Korean Soft Tofu Soup – Drive Me Hungry

1 tablespoon neutral oil (canola, vegetable, etc.)

  • 1 clove garlic, minced
  • 1 inch fresh ginger, grated
  • 4 cups chicken or vegetable broth
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Korean doenjang (soybean paste) (optional)
  • 1 teaspoon sesame oil
  • 1 package (16 oz) firm silken tofu, cubed
  • 4 oz sliced mushrooms (shiitake, white button, or a mix)
  • 4 oz thinly sliced scallions, green parts separated from white parts
  • 1 large egg
  • Salt and freshly ground black pepper to taste
  • Cooked rice, for serving

  • Instructions:

    1. Heat the oil: In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and ginger, and cook until fragrant, about 30 seconds.
    2. Build the broth: Pour in the chicken or vegetable broth, gochujang, soy sauce, doenjang (if using), and sesame oil. Bring to a simmer and stir to combine. Season with salt and pepper to taste.
    3. Add the tofu and mushrooms: Gently add the cubed tofu and sliced mushrooms to the simmering broth. Let simmer for another 5 minutes, or until the tofu is heated through.
    4. Time for the scallions: Add the white parts of the scallions and cook for an additional minute.
    5. The egg drop: Crack the egg into a small bowl and gently whisk it with a fork. Slowly drizzle the egg mixture into the simmering stew, creating thin ribbons of cooked egg.
    6. Serve it hot!: Remove the pot from the heat and ladle the sundubu jjigae into individual serving bowls. Garnish with the green parts of the scallions and serve immediately with cooked rice.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands and types of ingredients used.)

    Calories: Per serving (without rice), this recipe is approximately 300-350 calories.

  • Protein: Around 20-25 grams per serving.
  • Fat: This recipe is relatively low in fat, containing about 10-15 grams per serving.
  • Sodium: Be mindful of the sodium content in the gochujang, soy sauce, and doenjang.

  • Enjoy this delicious and healthy Korean comfort food!

    Frequently Asked Questions (FAQs)

    1. Can I make this recipe vegetarian?

    Absolutely! Simply substitute the chicken or vegetable broth with vegetable broth and omit the optional doenjang. You can also add other vegetarian protein sources like chopped kimchi or crumbled tempeh.

    2. What if I don’t have gochujang?

    Gochujang is the key ingredient that gives this stew its signature spicy flavor. However, if you can’t find it, you can substitute with a combination of Sriracha sauce and red pepper flakes. Start with a teaspoon of Sriracha and a pinch of red pepper flakes, and adjust to your desired spice level.

    3. What other vegetables can I add to this recipe?

    Feel free to experiment with different vegetables! Some popular additions include shredded cabbage, spinach, bean sprouts, or zucchini.

    4. Can I use a different type of tofu?

    While firm silken tofu is the traditional choice for sundubu jjigae, you can also use firm or extra-firm tofu. However, it might require slightly longer cooking time to heat through.

    5. How can I store leftover sundubu jjigae?