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Sundubu Jjigae (Soft Tofu Stew)
Silky soft tofu in a comforting, spicy broth. A true Korean soul food.
🛒Ingredients
Using 'Rice Water' (Ssal-tteumul) as the base makes the soup thicker and richer.
👨🍳How to Cook
- 1
In a pot, stir-fry minced pork, green onions, and garlic in oil with Gochugaru over low heat to create a fragrant chili oil.
- 2
Add water (or anchovy broth) and the clams, then bring to a boil.
- 3
Carefully add the soft tofu in large chunks. Use a spoon to break them slightly.
- 4
Season with soy sauce, salt, and a pinch of sugar to balance the spice.
- 5
Just before serving, crack a fresh egg into the boiling stew and add chopped green onions.
Frequently Asked Questions
Q: How do I prevent the tofu from getting watery?
A: Soft tofu releases water as it cooks. Use a little less broth than you think you need at first.
Q: Can I make it vegetarian?
A: Absolutely! Skip the pork and clams, and use vegetable broth with plenty of mushrooms for umami.
Q: What is the secret to the bright red color?
A: The key is stir-frying the Gochugaru in oil first to make an authentic chili oil base.