Korean Sundubu Jjigae Soft Tofu Stew
Korean Sundubu Jjigae is a fiery, fragrant soft tofu stew that simmers in a rich broth of anchovy, kelp, and gochugaru, studded with tender tofu that melts on the tongue. The dish balances deep umami from the broth with bright, spicy notes and a subtle sweetness from the onions and optional sugar, all finished with a drizzle of sesame oil and a scattering of green onions. It’s a comforting, soul-warming bowl that comes together quickly once the broth is made, making it perfect for weeknights or lazy weekends when only a deeply savory, slightly spicy stew will do. The soft tofu’s delicate texture contrasts beautifully with the bold flavors, ensuring every spoonful is both satisfying and nuanced.
Ingredients
- Soft tofu400g
- Vegetable broth4 cups
- Korean gochugaru (red pepper flakes)2 tbsp
- Garlic, minced3 cloves
- Onion, chopped1 medium
- Zucchini, sliced1 medium
- Mushrooms, sliced200g
- Spinach100g
- Soy sauce2 tbsp
- Sesame oil1 tbsp
- Green onions, chopped2
- Saltto taste
- Black pepperto taste
Nutrition
Directions
- 1
In a large pot, heat the sesame oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 2
Stir in the gochugaru, then add the sliced zucchini and mushrooms, cooking for about 5 minutes until they soften.
- 3
Pour in the vegetable broth and bring to a boil. Gently add the soft tofu, breaking it into chunks. Reduce the heat, add soy sauce, and let it simmer for 10 minutes. Finally, stir in the spinach and season with salt and black pepper. Garnish with chopped green onions before serving.
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