Easy Soondubu Jjigae
Korean soft tofu stew – the ultimate bowl of comfort
Nothing beats a warm and savory stew on a cold day and when it is served in a sizzling hot pot served alongside freshly steamed rice, it truly is the ultimate comfort meal with rich flavors that are irresistible.
Korean soft tofu soup is also very versatile in the way that there are so many variations of the soup, depending on the spice level and ingredients. Aside from the base of spicy soup and soft tofu, it can include meat, vegetables, and/or seafood depending on your preference.
This warm & comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.
Ingredients
2 tbsp each sesame oil, vegetable oil or any neutral oil
2 green onion chopped, green parts reserved for garnish
1 onion diced
4 cloves garlic minced
2 tbsp Gochugaru (Korean chili flakes) or to taste
2 tbsp each soy sauce, oyster sauce
2 tsp sugar
2 cups water anchovy stock, dashi, or low-sodium chicken or vegetable stock for more flavor
1/2 zucchini diced
200 g mushroom enoki, shiitake, or button mushrooms
2 chili pepper chopped, optional
2 package (11 oz) Korean soft tofu or regular soft or silken tofu
egg optional
Instructions
Heat sesame oil and vegetable oil in a pot over medium heat. Add green onion
and onion and cook until aromatic, about 1 minute. Add garlic, Gochugaru,
soy sauce, oyster sauce, and sugar and mix to combine.
Add stock or water. Once it comes to a boil, add zucchini, mushrooms,
chili pepper, and soft tofu. Using a spoon, slice the tofu into 4 large pieces.
Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes.
Season with salt to taste, crack an egg if desired, and garnish with green onion.
Serve with a side of rice and enjoy!