SUNDUBU JJIGAE | KOREAN 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.

In a pot, heat some oil and sauté the chopped garlic and white part of the spring onion until fragrant.

Add the soy sauce, oyster sauce, gochugaru, and sugar, stirring to combine.

Stir in the kimchi and kimchi juice, followed by the water. Bring to a simmer.

Add the shrimps and enoki mushrooms, cooking until the shrimp turn pink.

Gently add the Korean soft tofu, breaking it into chunks as desired.

Crack an egg into the pot and let it poach in the stew.

Season with salt to taste and garnish with chopped spring onion before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens