How to make Sundubu Jjigae (Korean spicy soft tofu stew)

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.

Add a little oil to a pot.

Add chopped onion and white ends of green onion, and sauté for a few minutes.

Add minced garlic and sauté for another minute.

Add 1 tablespoon of gochugaru, 4 teaspoons of sugar, and 1 tablespoon of soy sauce; sauté for a minute.

Add 2 cups of chicken or vegetable broth.

Add whatever vegetables you like and the soft silken tofu; break up the tofu a little.

Bring the mixture to a simmer for about 5 minutes.

Season with salt, add 1 egg, and a little bit of sesame oil.

Finish off with green onion and serve with a cup of white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens