Sundubu Jjigae (Korean Soft Tofu Stew)

🧂 Ingredients

• 1 tube (about 11-14 oz or 300-400g) Silken tofu (sundubu)(Look for 'sundubu' specifically, it's very soft and delicate.)
• 100 g Assorted seafood (clams, shrimp, mussels, or squid)(Fresh or frozen and thawed. If using clams, ensure they are scrubbed clean.)
• 2 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Coarse gochugaru is traditional for this dish.)
• 2 cloves Garlic(Minced.)
• 1 tsp Sesame oil
• 1 tsp Vegetable oil or neutral oil
• 2 cups Anchovy kelp broth or dashi broth(For a vegetarian version, use mushroom or vegetable broth.)
• 1 tsp Soy sauce(Optional, for added umami.)
• to taste Salt
• pinch Freshly ground black pepper
• 2 large Eggs(One for each serving.)
• 2 stalks Scallions(Thinly sliced, for garnish.)
• 50 g Optional: Mushrooms (shiitake or enoki)(Sliced.)
• 50 g Optional: Zucchini(Thinly sliced.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatic base: In a medium-sized pot or a traditional Korean earthenware pot (ttukbaegi), heat the sesame oil and vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

   ⏱️ 1 minute
2. 2

   Bloom the chili flakes: Add the gochugaru to the pot and stir constantly for about 1 minute until it darkens slightly and releases its aroma. This step is crucial for developing the deep red color and spicy flavor of the stew.

   ⏱️ 1 minute
3. 3

   Add the broth and optional vegetables: Pour in the anchovy kelp broth (or your chosen broth). If using, add sliced mushrooms or zucchini now. Bring the broth to a gentle boil.

   ⏱️ 5 minutes
4. 4

   Cook the seafood: Add the prepared seafood (clams, shrimp, etc.) to the boiling broth. Cook for about 3-5 minutes, or until the seafood is just cooked through. Clams should open, and shrimp should turn pink and opaque. Skim off any impurities that rise to the surface.

   ⏱️ 5 minutes
5. 5

   Add the tofu and season: Gently break the silken tofu into large chunks and carefully add them to the stew. Stir in the soy sauce (if using). Taste the broth and season with salt and freshly ground black pepper as needed. Let it simmer for another 5 minutes to allow the tofu to heat through and absorb the flavors.

   ⏱️ 5 minutes
6. 6

   Finish and serve: Carefully crack one raw egg into the center of each serving bowl, directly into the hot stew. Garnish generously with sliced scallions. Serve immediately while piping hot, ideally in the pot it was cooked in (like a ttukbaegi) to keep it warm.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The egg is traditionally cracked directly into the stew just before serving and cooks in the residual heat. For a runnier yolk, add it in the last minute of simmering.
• ✓Serving in a Korean earthenware pot (ttukbaegi) is traditional and helps maintain the stew's heat.
• ✓Sundubu Jjigae is a beloved and popular dish in Korean cuisine, often enjoyed with a bowl of steamed rice.
• ✓For a richer flavor, you can add a dash of fish sauce along with the soy sauce.

🔄 Variations

• Add thinly sliced pork belly or beef for a meatier version.
• For a vegetarian/vegan option, omit the seafood and egg, and use mushroom or vegetable broth. Consider adding extra mushrooms or firm tofu cubes.
• Add kimchi for a kimchi sundubu jjigae.

🥗 Nutrition

Per serving