Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

10 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

"Jjigae" means stew in Korean and sundubu jjigae is a very popular Korean stew. Soondubu (also spelled sundubu, aka silken tofu) is the characteristic ingredient in this soup. This sundubu jjigae calls for kimchi, although home cooks and restaurants offer sundubu jjigae with various meats, seafood, veggies or a combination of the above. This recipe combines kimchi and pork and includes mushrooms because in several recipes I read, I noticed mushrooms' presence and couldn't pass up the added delicious meaty texture to contribute to the stew.

Once you have all your ingredients laid out and the right equipment, this recipe is very easy to make. I recommend using a clay pot to make this recipe so the stew may be served hot and bubbling as it traditionally is. If you do not have a clay pot or cannot find one, a thick-bottomed pot should suffice to make this stew. This recipe was based off of a post on Korean Bapsang Blog with minor changes. In case you are curious about anchovy broth, it is usually made by boiling dried anchovies, radish and dried kelp. You may be able to find ingredients to make your own broth at your local Asian or Korean grocery store. If you cannot get your hands on or make your own anchovy broth, other meat or veggie broths will work in this recipe. Try this recipe out the next time you are in the mood for this delicious spicy Korean stew. It is perfect for the winter months.

Ingredients

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

1 package (12 ounces) sundubu (extra soft/silken tofu)
1/2 cup kimchi, thinly sliced
1/2 cup pork belly, diced
1 to 3 teaspoons gochugaru (depending on preferred spice level)
1 teaspoon garlic, minced
1 tablespoon sesame oil
1/2 tablespoon soy sauce
1 cup water (or anchovy, beef or veggie broth), plus extra
2 to 3 tablespoons juice from kimchi
1/2 teaspoon salt, to taste
Pinch of black pepper
1 scallion, finely chopped (divided)
1 egg (optional)
1/4 cup shiitake mushrooms, sliced
Small bunch of enoki mushrooms, with roots cut off

Directions

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

4 Steps

Step 1

Cut the pork belly and kimchi. Add the kimchi, pork, gochugaru, garlic, half of scallion and sesame oil to a clay pot, and place it over medium heat.
Step 2

Stir-fry until the meat is almost cooked, 3-4 minutes.
Step 3

Pour in water (or broth) and the juice from the kimchi. You may need more or less broth, you want to almost cover all contents of the pot without spilling over (you need to leave room for tofu and mushrooms). Bring to a boil, and continue to boil for 3-4 minutes. Taste and add soy sauce.
Step 4

Add the soft tofu in big chunks. Season with salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4-5 minutes. Add mushrooms and cook for about a minute. Add the remaining chopped scallion just before removing the pot from the heat. If you would like, crack an egg into the stew to serve while it’s still boiling hot.