Sundubu-jjigae: How To Make Korean Sundubu-jjigae

Medium tofu stew Sundubu-jjigae is something that comes from Korean cuisine. The dish is made of freshly curdled soft tofu (not strained and pressed), vegetables, seafood, meat, and gochugaru (chili powder). The seafood is usually oysters, clams, and shrimp.

The dish is directly assembled and cooked in the serving pot, which is traditionally made of thick, durable porcelain but can also be ground from solid stone. Just before serving, a raw egg can be placed in the jjigae, and the dish is served while vigorously bubbling.

Sundubu jjigae is a variety of traditional stew produced in Korea. Sundubu is based on uncurdled tofu, in addition to various other ingredients. Because the tofu is not strained, it is not firm, but rather smooth and silky. It can range from incredibly soft to more robust forms of texture. Still, it never approaches the consistency of fully strained tofu.

Korean Sundubu-jjigae

  • Author: Romae Chanice Marquez
  • Recipe Category: Main Dish
  • Cuisine: Korean

The whole preparation and cooking time is 30 minutes. This recipe is suitable for at least two servings. 

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Photo credit: @lovessun_ / Instagram.com.

Korean Sundubu-jjigae Ingredients

  • 1 package 12 ounces sundubu (extra soft/silken tofu)
  • 1/3 cup thinly sliced kimchi
  • 4 ounces pork or beef
  • 3 teaspoons red chili pepper flakes (gochugaru)
  • 2 teaspoons minced garlic
  • 1 tablespoon sesame oil, use a little more if using more gochugaru
  • 1 cup water or anchovy broth
  • 4 tablespoons juice from kimchi
  • 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
  • 1 pinch black pepper
  • 2 scallion, finely chopped
  • 2 eggs,optional

Korean Sundubu-jjigae Instructions

Step 1: Cut the meat and kimchi into thin strips. In a small pot, add the kimchi, meat, red chili pepper flakes, garlic, and sesame oil and place over medium heat. Stir-fry for 3 to 4 minutes until the meat is almost cooked.

Step 2: Pour in the water, or broth, and the kimchi juice.

Step 3: Bring it to a boil, and simmer for 3-4 minutes. Skim away with the oily layer. Add the tofu soft in large chunks. Add the salted shrimp or salt (start with 1/4 teaspoon) and black pepper to taste.

Step 4: Cook for about 4-5 minutes. Just before removing the pot from heat, add the chopped scallion.

Step 5: Crack the eggs into the stew if desired to eat while it’s still boiling hot.

Korean Sundubu-jjigae Additional Information

  • Per serving, this recipe has 204 calories, 5g of carbohydrates, 13g of fat, and 13g of protein.
  • This recipe can serve two people.
  • This recipe will take 30 minutes to prepare.
  • Water is fine for this stew, but for an extra layer of flavor, use anchovy broth.
  • The selection of additional ingredients is extensive and depends primarily on personal preferences. It can be made from meat (usually beef) or a variety of seafood. Both meat and seafood can sometimes be used simultaneously in the dish. The most common vegetables found in sundubu include onions, zucchini, scallions, mushrooms, and garlic.

Image source: maangchi.com

About Korean Sundubu-jjigae

The dish is usually garnished with sliced green onions and chopped green or red peppers. The recipe is traditionally cooked in a traditional stone pot. At the same time, there is often a side dish of rice served with this meal.

Conclusion

For decades, sundubu has been prevalent in South Korean cuisine and has also been popularized in Los Angeles. This is because the city has a vast population of Korean immigrants who brought the recipe with them in the early 1990s. For more international recipes, click here.

Featured Image: @seoraeindonesia / Instagram.com, @lianmeixaodu / Instagram.com

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