Korean Soft Tofu Stew韓式軟豆腐煲
Sundubu-jjigae is a spicy Korean stew made with soft, silken tofu in a fiery gochugaru-based broth enriched with seafood or meat. The dish features tender tofu cubes, savory broth, vegetables, and a raw egg that cooks gently when stirred into the hot stew. It's typically served in a traditional stone bowl to keep it piping hot throughout the meal.
01Ingredients
- 400g soft silken tofu
- 200g clams
- 100g pork belly, thinly sliced
- 3tbsp gochugaru (Korean red chili flakes)
- 2tbsp gochujang (Korean red chili paste)
- 800ml anchovy and kelp stock
- 2tbsp fish sauce
- 1tbsp sesame oil
- 2 cloves garlic, minced
- 100g shiitake mushrooms, sliced
- 50g enoki mushrooms
- 1 medium onion, sliced
- 50g zucchini, sliced
- 2 stalks scallions, cut into 2cm pieces
- 1tsp salt
- 0.5tsp white pepper
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs12.8g
- Fat22.3g
Fiber 2.1 gSodium 1847 mg
02Steps
- Heat sesame oil in a stone bowl over medium-high heat and add minced garlic, stirring until fragrant.
- Add pork belly slices and cook until beginning to brown, about 2 minutes.
- Stir in gochugaru and gochujang, mixing well to coat the pork.
- Pour in anchovy and kelp stock and bring to a boil.
- Add clams, shiitake mushrooms, enoki mushrooms, onion, and zucchini. Simmer for 5 minutes.
- Gently place soft tofu cubes into the stew without breaking them.
- Add fish sauce and season with salt and white pepper. Simmer for 2 more minutes.
- Create two small wells in the stew and crack raw eggs into them.
- Top with scallions and serve immediately while bubbling hot.
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