Low Sodium Sundubu Jjigae
Experience the comforting warmth of Low Sodium Sundubu Jjigae, a lighter twist on the classic Korean soft tofu stew. This recipe combines the velvety texture of sundubu (soft tofu) with vibrant vegetables like zucchini, shiitake mushrooms, and onion, all simmered in a flavorful low-sodium vegetable broth spiced with gochugaru (Korean chili flakes). Toasted sesame oil adds a subtle nuttiness, while optional fish sauce and a poached egg provide customizable depth to this hearty dish. Perfectly balanced for health-conscious diners, this quick 35-minute recipe delivers authentic Korean taste with lower sodium content. Serve it hot alongside steamed rice for a wholesome, satisfying meal packed with bold flavors and nourishing ingredients.
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Recipe Information
Ingredients
- 4 cups low-sodium vegetable broth
- 1 block soft tofu (sundubu)
- 1 small zucchini
- 5 pieces shiitake mushrooms
- 0.5 medium yellow onion
- 3 pieces garlic cloves
- 2 stalks green onion
- 2 tablespoons low-sodium gochugaru (Korean red chili flakes)
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce (optional, omit for vegetarian version)
- 1 large egg (optional)
- 1 cup water
Instructions
Prepare the vegetables: dice the zucchini, thinly slice the shiitake mushrooms, and chop the yellow onion. Mince the garlic and slice the green onion into thin rounds. Set aside.
In a medium-sized pot or clay Korean stew pot (ttukbaegi), heat the sesame oil over medium heat.
Add the minced garlic and onions to the pot. Sauté for 1-2 minutes until fragrant.
Reduce the heat slightly and add the gochugaru to the pot. Stir continuously for 30 seconds to bloom the chili flakes without burning them.
Pour in the low-sodium vegetable broth and one cup of water. Stir well to combine. Bring the liquid to a gentle boil.
Add the zucchini and mushrooms to the broth. Let it simmer for 5 minutes.
Cut the soft tofu into large chunks or add it directly to the pot, breaking it gently with a spoon if desired. Simmer for another 5 minutes to warm the tofu through.
Stir in the low-sodium soy sauce and, if using, fish sauce for additional depth of flavor. Taste and adjust seasonings as needed.
If using, crack the egg directly into the pot. Let it poach in the simmering stew for 2-3 minutes, or until the egg whites are set but the yolk remains runny.
Garnish with sliced green onions just before serving. Serve hot with a side of steamed rice for a warm, hearty meal.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 23.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 550 mg | 42% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
