Soondubu Jjigae (Korean Soft Tofu Stew)
Soondubu Jjigae (Korean Soft Tofu Stew)
Ingredients
- 1/2 pound protein of choice, such as chuck eye roll or ground pork
- 1 pack soft tofu, such as Pulmuone brand
- 1/4 onion, chopped
- 2 scallions, chopped, white and green parts separated
- 1 tablespoon garlic, minced
- 1 to 2 tablespoons gochugaru, Korean red pepper flakes, adjust to taste
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon sesame oil
- 1 egg, optional
- 1/2 cup mushrooms, sliced, optional
- 1 Korean zucchini, chopped, optional
- 1 seafood stock coin, or 1 1/2 cups dashi stock, optional
- 1 1/2 cups water
- 1 tablespoon oil, of choice
- 2 cups cooked rice, for serving
Instructions
- 1
Preheat a pot over medium heat. Add 1 tablespoon of oil of choice. Once the pot is heated, add the chopped white part of the scallions, minced garlic, and chopped onions. Sauté for 5 minutes over medium-low heat until fragrant.
⏱️ 5 min - 2
Add 1 to 2 tablespoons of gochugaru (Korean red pepper flakes), sesame oil, soy sauce, and salt to the pot. Sauté for another minute. Add your protein of choice and continue to sauté until the meat is fully cooked.
⏱️ 5 min - 3
Pour in 1 1/2 cups of water. If using, add 1 seafood stock coin or 1 1/2 cups of dashi stock.
⏱️ 1 min - 4
Bring the mixture to a boil over medium heat and continue to boil for 15 minutes. Add any optional ingredients such as mushrooms and Korean zucchini, along with the soft tofu.
⏱️ 15 min - 5
Reduce the heat to low and cook until all ingredients are fully cooked. If desired, crack an egg directly into the stew and cook until it reaches your preferred doneness.
⏱️ 3 min - 6
Garnish with the chopped green part of the scallions. Taste and adjust seasoning with more salt or sugar as needed. Serve immediately with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soondubu Jjigae (Korean Soft Tofu Stew)
- 1/2 pound protein of choice, such as chuck eye roll or ground pork
- 1 pack soft tofu, such as Pulmuone brand
- 1/4 onion, chopped
- 2 scallions, chopped, white and green parts separated
- 1 tablespoon garlic, minced
- 1 to 2 tablespoons gochugaru, Korean red pepper flakes, adjust to taste
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon sesame oil
- 1 egg, optional
- 1/2 cup mushrooms, sliced, optional
- 1 Korean zucchini, chopped, optional
- 1 seafood stock coin, or 1 1/2 cups dashi stock, optional
- 1 1/2 cups water
- 1 tablespoon oil, of choice
- 2 cups cooked rice, for serving
Instructions
- 1
Preheat a pot over medium heat. Add 1 tablespoon of oil of choice. Once the pot is heated, add the chopped white part of the scallions, minced garlic, and chopped onions. Sauté for 5 minutes over medium-low heat until fragrant.
⏱️ 5 min - 2
Add 1 to 2 tablespoons of gochugaru (Korean red pepper flakes), sesame oil, soy sauce, and salt to the pot. Sauté for another minute. Add your protein of choice and continue to sauté until the meat is fully cooked.
⏱️ 5 min - 3
Pour in 1 1/2 cups of water. If using, add 1 seafood stock coin or 1 1/2 cups of dashi stock.
⏱️ 1 min - 4
Bring the mixture to a boil over medium heat and continue to boil for 15 minutes. Add any optional ingredients such as mushrooms and Korean zucchini, along with the soft tofu.
⏱️ 15 min - 5
Reduce the heat to low and cook until all ingredients are fully cooked. If desired, crack an egg directly into the stew and cook until it reaches your preferred doneness.
⏱️ 3 min - 6
Garnish with the chopped green part of the scallions. Taste and adjust seasoning with more salt or sugar as needed. Serve immediately with cooked rice.
⏱️ 1 min