Korean Tofu Soup - Sundubu Jigae - Episode 102

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.

Chop garlic, green onions, zucchini, and kimchi.

Heat a medium saucepan over medium-high heat and add a couple tablespoons of vegetable oil.

Add chopped green onions and garlic to the pan and sauté until sizzling.

Add 2 heaping tablespoons of Korean red pepper powder and 1 tablespoon of gochujang to the pan, mixing well.

Add chopped kimchi to the pan and stir.

Pour in 2-3 tablespoons of soy sauce and mix.

Add 1.5-2 teaspoons of fish sauce and a couple tablespoons of Japanese soup base (optional) to the mixture.

Add chopped zucchini to the pan and mix everything together.

Pour in 2 cups of water and add another 2 cups of water, then add salt to taste.

Bring the soup to a boil, then lower the heat.

Add the silken tofu in large scoops to the boiling soup.

Let the soup cook for a couple more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens