Sub-Eng,Esp l How to make Sundubu Jjigae l Quick & Easy Recipe by Chef Jia Choi

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.

Cut sundubu (soft tofu) into pieces and place in a bowl, letting it sit for about 10 minutes to drain excess liquid.

Chop garlic and prepare to make chili oil.

In a pan, add 1 tablespoon of grapeseed oil and 1 tablespoon of sesame oil over medium low to medium heat.

Add 1 tablespoon of gochugaru (Korean chili flakes) and 0.5 tablespoon of gochujang to the oil and mix to create a chili oil.

Stir fry the mixture until the gochujang is bubbling, then add 1 tablespoon of minced garlic and the seafood (cocoa shrimp and squid).

Add 1 tablespoon of rice wine to the pan to remove the seafood smell.

Pour in vegetable stock (made from kelp) and bring the mixture to a boil.

While waiting for the stock to boil, chop zucchini and shiitake mushrooms into bite-sized pieces, removing tough stems from the mushrooms.

Diagonally slice the spring onion.

Once the stock is boiling, carefully scoop the sundubu into the soup without breaking it too small.

Season the soup with 1 tablespoon of tuna fish sauce and a pinch of salt, skimming off any foam that rises to the top.

Top the soup with the sliced green onion.

Crack an egg into the center of the sundubu without breaking it, and let it cook for 1-2 minutes until half cooked, then cover with a lid and wait another minute.

Serve the sundubu jjigae hot, carefully scooping out the tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens