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Sundubu-jjigae

This comforting Korean Soft Tofu Stew features silky soft tofu, vibrant vegetables, and a rich broth, perfect for warming your heart and soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block soft tofu (approx. 300g)
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons soy sauce
  • 3 cups water or broth
  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • 2 green onions chopped
  • 1 egg optional adds richness to the stew

Method
 

Sauté Aromatics
  1. In a medium-sized pot, heat the vegetable oil over medium heat. Once hot, add the minced garlic and chopped onion, sautéing until fragrant and the onions become translucent, about 3-4 minutes.
Add Heat
  1. Stir in the Korean red pepper flakes (gochugaru) and let them cook for an additional minute, allowing the spices to release their essence.
Combine Broth
  1. Pour in the water or broth, then add the soy sauce. Bring your mixture to a gentle boil, letting it simmer for about 5 minutes to meld the flavors.
Add Veggies and Tofu
  1. Introduce the sliced zucchini and mushrooms, allowing them to soften for about 5 minutes.
Introduce Soft Tofu
  1. Gently cut the soft tofu into chunks and add it to the pot. Stir carefully to avoid breaking the tofu too much.
Finish and Serve
  1. After simmering everything for another 5 minutes, you can top the stew with the chopped green onions and the optional egg—adding a delicious richness to your bowl. Allow the egg to cook for about 2 minutes before serving.

Notes

Feel free to substitute zucchini with spinach or bok choy. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently on the stovetop.