Sundubu Jjigae
Dive into the bold and comforting flavors of Sundubu Jjigae, a classic Korean dish that's equal parts hearty and satisfying. This spicy soft tofu stew combines silky sundubu, vibrant gochugaru chili flakes, tangy kimchi, and a medley of fresh vegetables and seafood in a richly infused broth. The addition of kimchi juice and umami-packed fish sauce deepens the complexity, while the gently poached egg crowns the dish with extra indulgence. Perfectly balanced between fiery heat and soothing textures, Sundubu Jjigae is served piping hot alongside steamed rice for a nourishing, soul-warming experience. Easy to prepare in under 40 minutes, it's a must-try for fans of Korean cuisine or anyone seeking a one-pot meal packed with flavor. Keywords: Sundubu Jjigae recipe, soft tofu stew, Korean spicy tofu soup, kimchi stew, easy Korean recipes.
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Recipe Information
Ingredients
- 400 grams soft tofu (sundubu)
- 2 tablespoons vegetable oil
- 1 tablespoon gochugaru (Korean chili flakes)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup kimchi, chopped
- 1 cup kimchi juice
- 2 cups water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 small zucchini, sliced
- 100 grams mushrooms, sliced
- 150 grams shrimp, peeled and deveined
- 1 large egg
- 2 stalks green onions, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a Korean earthenware pot or a medium-sized heavy pot over medium heat.
Add the gochugaru and minced garlic to the pot and stir for about 1 minute, allowing the chili flakes to infuse the oil but not burn them.
Add the chopped onion to the pot and sauté for 3-4 minutes, until translucent.
Stir in the chopped kimchi and cook for another 3 minutes, allowing it to soften slightly.
Pour in the kimchi juice and water. Bring to a gentle boil.
Stir in the fish sauce and soy sauce. Adjust seasoning with salt and pepper, if needed.
Add the sliced zucchini and mushrooms to the pot and simmer for about 5 minutes until they are tender.
Gently add the uncurdled tofu in large spoonfuls to the stew, being careful not to break it apart completely.
Add the shrimp to the stew and cook for another 5 minutes or until the shrimp are pink and cooked through.
Crack the egg into the center of the stew, allowing it to poach gently. Simmer for another 2 minutes.
Sprinkle the chopped green onions over the top before serving.
Serve hot with a side of steamed rice.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 675 mg | 14% | |
*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.
