Soondubu Jjigae: A Spicy, Silky-Smooth Korean Soft Tofu Stew Recipe
Soondubu jjigae (순두부찌개), or soft tofu stew, is a beloved Korean comfort food known for its silky-smooth texture, rich umami flavor, and satisfying spice. This hearty stew is quick to make, perfect for a weeknight meal, and incredibly customizable to your spice preference. Let's dive into a recipe that will have you enjoying authentic Soondubu Jjigae in no time!
Ingredients You'll Need:
This recipe serves 2-3 people. Feel free to adjust quantities as needed.
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For the Stew:
- 1 block (14 oz) firm or extra-firm soft tofu, pressed to remove excess water
- 1/2 cup kimchi, roughly chopped (optional, but highly recommended!)
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes) - adjust to your spice level
- 1 tablespoon soy sauce
- 1 tablespoon doenjang (fermented soybean paste) – adds depth of flavor
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1/2 cup anchovy broth (or vegetable broth for vegetarian option)
- 1/4 cup water
- 1 tablespoon cooking oil
- 1 egg, lightly beaten (optional, but adds richness)
- 2 scallions, thinly sliced (for garnish)
- Sesame oil (for garnish)
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Optional additions (customize to your liking!):
- Mushrooms (shiitake, oyster, or cremini)
- Seafood (shrimp, clams, mussels)
- Pork belly (thinly sliced)
- Bean sprouts
- Diced Potatoes
Instructions: A Step-by-Step Guide
1. Sauté Aromatics: Heat the cooking oil in a medium-sized pot over medium heat. Add the sliced onions and minced garlic and sauté until softened, about 3-4 minutes.
2. Bloom the Paste: Add the gochujang and gochugaru to the pot and cook for 1 minute, stirring constantly, to bloom the spices and release their aroma. This step significantly enhances the flavor.
3. Build the Flavor Base: Stir in the soy sauce, doenjang, and anchovy (or vegetable) broth. Bring the mixture to a simmer.
4. Add the Kimchi & Other Ingredients (if using): If adding kimchi and other vegetables or protein, add them now and cook until softened (about 5 minutes).
5. Gently Add the Tofu: Carefully add the pressed soft tofu to the simmering broth. Break it into large chunks with a spoon to prevent it from completely disintegrating.
6. Simmer to Perfection: Reduce the heat to low, cover, and simmer for about 5-7 minutes, allowing the flavors to meld together. Do not boil!
7. The Finishing Touch: If adding an egg, gently crack it into the stew and cook for another minute or two until it's set to your liking.
8. Garnish & Serve: Garnish with thinly sliced scallions and a drizzle of sesame oil. Serve hot with steamed rice.
Tips for the Best Soondubu Jjigae:
- Pressing the Tofu: Pressing the tofu is crucial for achieving the best texture. Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top for at least 15-20 minutes to remove excess water.
- Adjust the Spice: Start with a smaller amount of gochugaru and add more to taste. The beauty of this dish is its customizability!
- Don't Overcook the Tofu: Overcooking the tofu will make it mushy. Simmer gently to maintain its silky texture.
- Serve Immediately: Soondubu jjigae is best enjoyed immediately after cooking.
Enjoy your delicious, homemade Soondubu Jjigae! Share your culinary creations with #SoondubuJjigae and tag your friends who would love this recipe.
