How to Make Sundubu-jjigae: A Spicy Korean Stew That Warms the Soul

silken tofu

🥗Healthier: firm tofu

💰Cheaper: tofu

Firm tofu has a similar texture and is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha can add flavor without the cost of specialty oils.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar taste.

Heat a pot on medium-high heat and add a splash of sesame oil until shimmering.

Add chopped garlic and onion, sautéing until fragrant, about 2-3 minutes.

Stir in gochugaru and cook gently to toast it, being careful not to burn it.

Pour in vegetable broth and bring to a gentle simmer.

Add the seafood mix and let it cook for a few minutes to infuse the broth with flavor.

Carefully scoop chunks of soft tofu directly into the pot, handling it gently to avoid breaking it completely.

Stir the pot lightly to let the tofu absorb the broth's flavors without breaking it apart.

Just before serving, crack a raw egg into the bubbling stew and let it poach for a few moments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens