Korean Soft Tofu Soup (Sundubu-jjigae)

Korean Soft Tofu, Sundubu-jjigae (or sometimes I see called Soondubu-jjigae) is incredible. I love the spicy and pungent broth, tender and delicious proteins, and soft and delicate tofu in the bubbling hot spicy stew. The recipe is adapted from @maangchi version. I even picked up some Korean earthenware bowls at a local Restaurant Supply store so the girls and I could get the full SGD Tofu House experience at home. So glad I learned how to make this, the girls and I will definitely be having more tofu stew in the future.

Broth Ingredients:
6 cups of filtered water
1/2 pound Daikon, sliced
6 dried anchovies, guts, and head removed
1 shitake mushrooms
1/4 ounce dried kelp

Soft Tofu Soup Ingredients (2 bowls)
4-5 cups broth
12 ounces beef ribeye or flank, small cubes
1 11-ounce package Soon Tofu
2 eggs
1/2 onion, diced
3 green onions, rough chop
4 garlic cloves, minced
1/4 cup fish sauce
~ 1 teaspoon salt, more or less to taste
1 teaspoon sugar
1/4 cup gochugaru, more or less depending on how spicy you want
1 tablespoon toasted sesame oil
1/4 teaspoon ground black pepper
3 green onions, chopped (for garnish)
1 tablespoon cooking oil

Steps:

Make Broth – Bring 6 cups of filtered water to a boil. Add daikon, dried anchovies, mushrooms, and dried kelp. Rapid simmer for at least 30 minutes and set aside.

Make Gochugaru Paste – Combine gochugaru, pepper, and sesame oil and mix well.

Make Soft Tofu Soup – Add 1 tablespoon of oil into a medium stockpot. Sauté chopped onions and green onions for a few minutes until onions begin to brown. Add garlic and cook for another minute. Add Beef and stir around for 2-3 minutes. Add strained broth and simmer for 7 minutes or until the beef is tender. Season with fish sauce, and salt. Add gochugaru paste and simmer for another 5 minutes. Add soft tofu and break up into chunks Season to taste. Scoop soup into bowls, crack an egg in it and garnish with chopped green onions. Enjoy with steamed rice.

Tips:

  • Substitute your favorite protein for beef.
  • I like to add baby clams or shrimp for some surf or turf action.
  • Add more or less gochugaru depending on how spicy you want it.
  • If you don’t have broth ingredients, it is okay to use whatever broth you have available.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: