Sundubu Jjigae

Experience the irresistible comfort of Sundubu Jjigae, a traditional Korean soft tofu stew that’s perfect for warming up on chilly days. This hearty dish combines silky soft tofu with the bold flavors of gochugaru (Korean chili flakes), tangy kimchi, and umami-rich seasonings like fish sauce and soy sauce. Packed with vibrant vegetables like zucchini and mushrooms, tender shrimp, and a poached egg nestled in the center, every spoonful is a balance of heat and depth. Sundubu Jjigae is quick to prepare, taking just 40 minutes, making it an ideal choice for weeknight dinners. Serve it piping hot with steamed rice for a satisfying and authentic Korean meal that will transport your taste buds straight to Seoul. Keywords: Sundubu Jjigae recipe, Korean soft tofu stew, kimchi stew, spicy tofu soup, authentic Korean recipes.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams soft tofu (sundubu)
• 2 tablespoons vegetable oil
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup kimchi, chopped
• 1 cup kimchi juice
• 2 cups water
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 small zucchini, sliced
• 100 grams mushrooms, sliced
• 150 grams shrimp, peeled and deveined
• 1 large egg
• 2 stalks green onions, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the vegetable oil in a Korean earthenware pot or a medium-sized heavy pot over medium heat.

Step 2

Add the gochugaru and minced garlic to the pot and stir for about 1 minute, allowing the chili flakes to infuse the oil but not burn them.

Step 3

Add the chopped onion to the pot and sauté for 3-4 minutes, until translucent.

Step 4

Stir in the chopped kimchi and cook for another 3 minutes, allowing it to soften slightly.

Step 5

Pour in the kimchi juice and water. Bring to a gentle boil.

Step 6

Stir in the fish sauce and soy sauce. Adjust seasoning with salt and pepper, if needed.

Step 7

Add the sliced zucchini and mushrooms to the pot and simmer for about 5 minutes until they are tender.

Step 8

Gently add the uncurdled tofu in large spoonfuls to the stew, being careful not to break it apart completely.

Step 9

Add the shrimp to the stew and cook for another 5 minutes or until the shrimp are pink and cooked through.

Step 10

Crack the egg into the center of the stew, allowing it to poach gently. Simmer for another 2 minutes.

Step 11

Sprinkle the chopped green onions over the top before serving.

Step 12

Serve hot with a side of steamed rice.

Nutrition Facts

Serving size	(2028.0g)

Amount per serving	% Daily Value*
Calories	920.2

Total Fat 53.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 18.8g
Cholesterol 512.5mg	0%
Sodium 7030.3mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 19.4g
Protein 77.6g	0%

Vitamin D 63.8IU	0%
Calcium 897.4mg	0%
Iron 16.6mg	0%
Potassium 2792.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 30.8%

Carbs: 21.4%