Craving Sundubu? Make a Paste | 5-min Sundubu Jjigae!

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.

Start by finely dicing 1/2 cup of onions.

Chop 1/4 cup of spring onions.

Prepare 1/4 cup of minced pork (or beef or mushroom).

In a pan, heat 2 tablespoons of vegetable oil and 1/2 tablespoon of sesame oil over medium-high heat.

Add the spring onions to the pan once the oil is hot.

Add the minced pork, breaking it up to avoid clumping, and cook until browned.

Add the diced onions and stir-fry until they turn translucent and most of the liquid evaporates.

Add 3 tablespoons of minced garlic to the pan and mix well.

Add 1/2 cup of kochu karu to the pan and reduce the heat to medium-low to prevent burning.

Stir in 1 1/2 tablespoons of sugar and 2 tablespoons of salt.

Add 3 tablespoons of soy sauce and mix everything together.

Transfer the mixture to a mixing bowl to cool down.

For making soondubu, set aside 2 tablespoons of the paste.

Store the remaining paste in a ziplock bag, flatten it, and freeze it for later use.

Prepare additional ingredients: 1 shiitake mushroom, 1 egg, and optional seafood (3-4 clams and 1 shrimp).

Use a Korean earthen pot (doenjang) or regular pot for cooking.

Add 1/2 cup of water to the pot.

Add 2 tablespoons of the soondubu paste to the water and heat on medium-high.

Once boiling, add the mushrooms and optional seafood, mixing briefly.

Add 350 grams of silken tofu, breaking some pieces down but leaving larger chunks intact.

Taste the broth and adjust seasoning with water if necessary.

Crack 1 egg into the pot and add spring onions for garnish.

Add black pepper to taste and mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens