Soondubu Jjigae: A Spicy, Silky, and Satisfying Korean Tofu Stew Recipe
Soondubu jjigae (순두부찌개), or soft tofu stew, is a beloved Korean comfort food known for its silky-smooth texture, spicy broth, and umami depth. This recipe will guide you through creating this delicious dish at home, from selecting the right ingredients to mastering the perfect consistency.
What is Soondubu Jjigae?
Soondubu jjigae is a type of jjigae (찌개), a Korean stew, that features soft, silken tofu (soondubu 순두부) as its star ingredient. Unlike firm tofu, soondubu is incredibly delicate and melts into the broth, creating a luxuriously creamy texture. The stew boasts a vibrant, spicy flavor profile thanks to gochujang (Korean chili paste), gochugaru (Korean chili flakes), and often, a touch of doenjang (fermented soybean paste). It’s typically served bubbling hot in a stone pot, adding to its overall appeal.
Ingredients You'll Need:
- Soft Tofu (Soondubu): The star of the show! Choose a high-quality brand for the best texture and flavor. You'll want about one block (around 14 ounces).
- Korean Chili Paste (Gochujang): Provides the rich, savory, and spicy base for the stew. Aim for about 2 tablespoons.
- Korean Chili Flakes (Gochugaru): Adds a fiery kick and beautiful red color. Start with 1 tablespoon and adjust to your spice preference.
- Doenjang (Fermented Soybean Paste): Contributes a deep umami flavor. About 1 tablespoon is a good starting point.
- Dashi (or Vegetable Broth): Forms the base of the stew. Approximately 2 cups.
- Onion: Finely chopped, about ½ of a medium-sized onion.
- Garlic: Minced, about 2 cloves.
- Green Onions: For garnish, chopped.
- Egg: One egg per serving, cracked directly into the stew towards the end.
- Optional additions: Mushrooms (shiitake or oyster), seafood (clams, mussels, shrimp), kimchi, or other vegetables.
Step-by-Step Instructions:
- Prepare the Broth: In a medium-sized pot (preferably a stone pot for the authentic experience), gently sauté the chopped onion and minced garlic in a bit of oil until softened.
- Build the Flavor Base: Add the gochujang, gochugaru, and doenjang to the pot. Stir well to combine and cook for a minute or two to release their aromas.
- Add the Broth and Simmer: Pour in the dashi (or vegetable broth) and bring to a simmer. Allow it to simmer for about 5-7 minutes to develop the flavors.
- Gently Incorporate the Tofu: Carefully add the soft tofu to the simmering broth. Use a spoon to gently submerge it. Avoid stirring vigorously, as this will break the tofu. Let it simmer for another 3-5 minutes.
- Crack in the Egg: Crack an egg directly into each bowl (or into the pot if serving family style). Let it gently cook in the heat of the stew.
- Serve Immediately: Garnish with chopped green onions and serve immediately while it's still bubbling hot. Enjoy with steamed rice!
Tips for the Best Soondubu Jjigae:
- Don't overcook the tofu: The beauty of soondubu is its delicate texture. Overcooking will make it tough.
- Adjust the spice level: Start with less gochugaru and add more to your liking.
- Experiment with additions: Feel free to add your favorite vegetables, seafood, or mushrooms for extra flavor and texture.
Soondubu jjigae is a wonderfully versatile dish that's perfect for a quick weeknight meal or a special occasion. Try this recipe and experience the deliciousness of this Korean culinary gem! Enjoy!
