[Easy Korean Recipes in Tagalog] SUNDUBU JJIGAE (Soft Tofu Stew) cook like Seroyi of "ITAEWON CLASS"

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Cut 1/3 cup of white onions and set aside.

Cut 1/3 cup of spring onions or leeks and set aside.

Heat 2 tablespoons of cooking oil in a clay pot or any cooking vessel.

Add 1 tablespoon of sesame oil to the pot.

Add the chopped spring onions or leeks to the pot and sauté until aromatic.

Add 1 tablespoon of ground pork to the pot and sear it until cooked.

Sprinkle in 2 pinches of salt and stir.

Add 1/2 cup of chopped onions to the pot and sauté until translucent.

Add 1 tablespoon of minced garlic and cook until fragrant.

Add 1 and 1/2 tablespoons of chili powder and stir quickly to avoid burning.

Add 1 tablespoon of soy sauce to the side of the pot and let it sizzle.

Add 1/2 teaspoon of sugar and mix well.

Add 2/3 cup of water to the pot and bring to a boil.

Cut the soft tofu into cubes and gently add it to the pot.

Let the stew simmer for 4 to 5 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens