Sundubu Jjigae

About This Recipe

Sundubu Jjigae, or soft tofu stew, is a staple in Korean cuisine known for its comforting and warming qualities. This dish typically combines uncurdled tofu with a variety of ingredients such as seafood, vegetables, and meat, all simmered in a rich, spicy broth. The star of the dish is the tofu, which absorbs the flavors beautifully and provides a silky texture to each spoonful. Originating from Korea, Sundubu Jjigae has become popular worldwide, representing the heartiness and depth of Korean cooking. Traditionally served in a sizzling hot stone pot, it is often accompanied by a side of rice, allowing diners to balance the heat of the stew with the neutrality of the grain. This dish is particularly popular during the colder months, offering warmth and comfort. The beauty of Sundubu Jjigae lies in its adaptability. While the base ingredients remain the same, variations exist across different regions and households, each adding their unique touch. Whether you're a fan of seafood, prefer vegetarian options, or enjoy meat, this stew accommodates all palates, making it a versatile and beloved dish.

Ingredients

Serves 4

• 500 gsoft tofu(cut into chunks)
• 200 gpork belly(sliced)
• 1onion(chopped)
• 1 tbspgochugaru(Korean red pepper flakes)
• 2 clovesgarlic(minced)
• 500 mlchicken stock

Instructions

1. 1

   Prepare Ingredients

   Chop the onion and mince the garlic. Slice the pork belly into thin pieces.

   Keep the pork slices thin for faster cooking.

2. 2

   Sauté Aromatics

   In a pot, heat some oil and sauté garlic and onions until fragrant.

   Avoid browning the garlic to prevent bitterness.

3. 3

   Add Pork and Spices

   Add pork belly and gochugaru. Cook until pork is slightly crispy.

   Stir continuously to evenly coat the pork with spices.

4. 4

   Simmer with Tofu

   Pour in chicken stock and bring to a boil. Add tofu and simmer for 15 minutes.

   Use a gentle simmer to keep the tofu intact.

5. 5

   Final Seasoning

   Season with salt and pepper. Serve hot with rice.

   Adjust spice levels by adding more or less gochugaru.

Variations

• •

  Seafood Sundubu

• •

  Vegetarian Sundubu

Storage

Store in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions