Soondubu Jjigae (Korean Soft Tofu Stew)
Soondubu Jjigae (Korean Soft Tofu Stew)
Ingredients
For the Stew Base
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 2 tablespoons gochugaru, (Korean chili flakes)
- 4 ounces pork belly, thinly sliced (or beef brisket)
- 1/2 cup kimchi, chopped
- 3 cups water, or anchovy broth
- 1 tablespoon soy sauce
- 1 teaspoon gochujang, (Korean chili paste, optional)
For the Stew Fillings
- 2 packages silken tofu, 12-ounce each, undrained
- 1 cup oyster mushrooms, torn into pieces (or other mushrooms)
- 1/2 cup zucchini, half-moon slices
- 2 green onion, chopped, for garnish
- 4 egg
Instructions
- 1
Heat sesame oil in a medium pot or dolsot (Korean stone pot) over medium heat. Add minced garlic and gochugaru, stirring constantly for about 30 seconds until fragrant, being careful not to burn the chili flakes.
⏱️ 2 min
- 2
Add the thinly sliced pork belly (or beef brisket) to the pot and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the chopped kimchi and cook for another 2-3 minutes, allowing it to soften and release its flavors.
⏱️ 3 min
- 4
Pour in the water or anchovy broth. Add soy sauce and gochujang (if using). Bring the stew to a boil, then reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Gently scoop the undrained silken tofu into the pot, breaking it into large chunks with a spoon. Add the oyster mushrooms and zucchini slices.
⏱️ 3 min
- 6
Continue to simmer for another 5-7 minutes, until the vegetables are tender and the stew is heated through. Taste and adjust seasoning if needed (add more soy sauce or a pinch of salt).
⏱️ 7 min
- 7
Crack one egg directly into each serving of the stew (if using individual dolsots, crack one egg into each dolsot). Cover the pot and cook for 1-2 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference).
⏱️ 2 min
- 8
Garnish with chopped green onions and serve immediately with a bowl of steamed rice and other Korean side dishes (banchan).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soondubu Jjigae (Korean Soft Tofu Stew)
For the Stew Base
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 2 tablespoons gochugaru, (Korean chili flakes)
- 4 ounces pork belly, thinly sliced (or beef brisket)
- 1/2 cup kimchi, chopped
- 3 cups water, or anchovy broth
- 1 tablespoon soy sauce
- 1 teaspoon gochujang, (Korean chili paste, optional)
For the Stew Fillings
- 2 packages silken tofu, 12-ounce each, undrained
- 1 cup oyster mushrooms, torn into pieces (or other mushrooms)
- 1/2 cup zucchini, half-moon slices
- 2 green onion, chopped, for garnish
- 4 egg
Instructions
- 1
Heat sesame oil in a medium pot or dolsot (Korean stone pot) over medium heat. Add minced garlic and gochugaru, stirring constantly for about 30 seconds until fragrant, being careful not to burn the chili flakes.
⏱️ 2 min - 2
Add the thinly sliced pork belly (or beef brisket) to the pot and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the chopped kimchi and cook for another 2-3 minutes, allowing it to soften and release its flavors.
⏱️ 3 min - 4
Pour in the water or anchovy broth. Add soy sauce and gochujang (if using). Bring the stew to a boil, then reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Gently scoop the undrained silken tofu into the pot, breaking it into large chunks with a spoon. Add the oyster mushrooms and zucchini slices.
⏱️ 3 min - 6
Continue to simmer for another 5-7 minutes, until the vegetables are tender and the stew is heated through. Taste and adjust seasoning if needed (add more soy sauce or a pinch of salt).
⏱️ 7 min - 7
Crack one egg directly into each serving of the stew (if using individual dolsots, crack one egg into each dolsot). Cover the pot and cook for 1-2 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference).
⏱️ 2 min - 8
Garnish with chopped green onions and serve immediately with a bowl of steamed rice and other Korean side dishes (banchan).
⏱️ 1 min