Sundubu Jjigae (순두부찌개)
Sundubu Jjigae (순두부찌개)
Ingredients
- 1/2 onion, chopped
- 1 bunch green onions, chopped, white/light green parts separated from dark green parts
- 3 cloves garlic, finely chopped
- 250 g zucchini, chopped into half-moon shapes
- 250 g ground pork, optional
- 500-600 g seafood, such as mussels, shrimp, squid, or clams
- 1 cup water
- 2-3 tablespoons gochugaru
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon chicken bouillon or msg
- 1 pack silken tofu
- 1 egg, optional
- 1 teaspoon chili oil, optional, for drizzling
- 1 splash cooking oil, as needed
Instructions
- 1
Chop the 1/2 onion. Chop green onions, separating the white and light green parts from the dark green parts; reserve the dark green parts for garnish. Finely chop the garlic. Chop about 250g zucchini into half-moon shapes.
⏱️ 5 min
- 2
Heat a pot (or a dolsot/stone pot) over medium-high heat. Add a splash of cooking oil to the pot. Add the chopped 1/2 onion and the white/light green parts of the chopped green onions. Sauté until fragrant. Add the finely chopped garlic and continue to sauté for about 30 seconds. If using, add about 250g ground pork and break it apart, cooking until it is browned.
⏱️ 7 min
- 3
Add about 500-600g seafood (such as mussels, shrimp, and squid/clams) to the pot. Add 2-3 tablespoons gochugaru, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon chicken bouillon or msg. Stir all the ingredients together thoroughly to combine the seasonings with the seafood and pork.
⏱️ 3 min
- 4
Pour 1 cup of water into the pot and bring the mixture to a boil. Once boiling, add the chopped 250g zucchini. Reduce the heat and let the stew simmer for a few minutes until the zucchini is cooked through and tender.
⏱️ 10 min
- 5
Gently add 1 pack of silken tofu to the simmering stew by scooping or slicing it directly into the pot. If desired, crack 1 egg directly into the stew. Garnish with the reserved dark green parts of the chopped green onions. For extra heat, drizzle with chili oil. Serve the Sundubu Jjigae immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sundubu Jjigae (순두부찌개)
- 1/2 onion, chopped
- 1 bunch green onions, chopped, white/light green parts separated from dark green parts
- 3 cloves garlic, finely chopped
- 250 g zucchini, chopped into half-moon shapes
- 250 g ground pork, optional
- 500-600 g seafood, such as mussels, shrimp, squid, or clams
- 1 cup water
- 2-3 tablespoons gochugaru
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon chicken bouillon or msg
- 1 pack silken tofu
- 1 egg, optional
- 1 teaspoon chili oil, optional, for drizzling
- 1 splash cooking oil, as needed
Instructions
- 1
Chop the 1/2 onion. Chop green onions, separating the white and light green parts from the dark green parts; reserve the dark green parts for garnish. Finely chop the garlic. Chop about 250g zucchini into half-moon shapes.
⏱️ 5 min - 2
Heat a pot (or a dolsot/stone pot) over medium-high heat. Add a splash of cooking oil to the pot. Add the chopped 1/2 onion and the white/light green parts of the chopped green onions. Sauté until fragrant. Add the finely chopped garlic and continue to sauté for about 30 seconds. If using, add about 250g ground pork and break it apart, cooking until it is browned.
⏱️ 7 min - 3
Add about 500-600g seafood (such as mussels, shrimp, and squid/clams) to the pot. Add 2-3 tablespoons gochugaru, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon chicken bouillon or msg. Stir all the ingredients together thoroughly to combine the seasonings with the seafood and pork.
⏱️ 3 min - 4
Pour 1 cup of water into the pot and bring the mixture to a boil. Once boiling, add the chopped 250g zucchini. Reduce the heat and let the stew simmer for a few minutes until the zucchini is cooked through and tender.
⏱️ 10 min - 5
Gently add 1 pack of silken tofu to the simmering stew by scooping or slicing it directly into the pot. If desired, crack 1 egg directly into the stew. Garnish with the reserved dark green parts of the chopped green onions. For extra heat, drizzle with chili oil. Serve the Sundubu Jjigae immediately.
⏱️ 5 min