Description
Sundubu Jjigae is a classic Korean stew made with silken tofu, vegetables, and a rich, spicy broth often enhanced with seafood or meat. This comforting dish is served bubbling hot and topped with a cracked egg, perfect for warming up any time of year.
Ingredients
Units
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- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1/2 small onion, sliced
- 1/2 zucchini, chopped
- 4–5 clams or shrimp (optional)
- 1/2 cup sliced mushrooms (shiitake or enoki)
- 1 tube soft tofu (sundubu), about 10 oz
- 1 1/2 cups anchovy or kelp broth
- 1 egg
- 1 teaspoon soy sauce
- 1 green onion, chopped
Instructions
- Heat oil in a Korean earthenware pot or saucepan over medium heat.
- Add garlic and gochugaru. Stir quickly until fragrant (about 30 seconds).
- Add onion and zucchini. Cook for 2–3 minutes.
- Pour in broth, soy sauce, and bring to a gentle boil.
- Add mushrooms and seafood (if using). Simmer for 5 minutes.
- Gently add the soft tofu by spooning it into the pot. Simmer for another 3–4 minutes.
- Crack an egg into the stew and cook for 1–2 more minutes.
- Garnish with chopped green onion and serve bubbling hot with rice.
Notes
- For vegetarian version, use kelp broth and skip the seafood.
- Adjust spiciness by changing the amount of gochugaru.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
