Sundubu jjigae: Korean Soft Tofu Soup (순두부찌개, スンドゥブチゲ レシピ)

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 1 shitake mushroom into small chunks, retaining texture.

Chop 1/4 onion to the same size as the mushroom.

Slice the bottom half of 1 leek thinly and set aside.

Slice 1/2 red pepper thinly, optional for spice.

In a bowl, squeeze 350 g of soft tofu (sundubu) from its packaging.

Marinate the tofu with 1/2 tsp sugar, 1/2 tsp salt, 1 tsp soy sauce, and a dash of black pepper, mixing gently to avoid damaging the tofu.

Cut 1/2 cup of kimchi into thin strips and set aside.

In a large pot, add a little vegetable oil and 2 tbsp of red pepper flakes (gochugaru) and turn the heat to medium to toast the flakes for 1-2 minutes.

Add 100 g of ground pork to the pot and mix well, adding more oil if necessary until the pork is fully cooked.

Add the cut kimchi to the pot and mix well, allowing the pork to absorb the flavors.

Add 2 cloves of minced garlic, 1 tbsp soy sauce, and 1.5 tbsp of tuna oil (or fish sauce) to the pot and mix well.

Add 1.5 cups of water to the pot and mix again, bringing the mixture to a boil.

Once boiling, transfer the soup to a Korean stone bowl (dolsot) if desired, and bring to a rapid boil again.

Add the marinated sundubu (soft tofu) to the boiling soup, breaking it into large chunks as preferred.

Boil the soup for an additional 1-2 minutes, then add the sliced leek and spicy red pepper, if using.

Crack 1 egg into the soup, then turn off the heat immediately to allow the residual heat to cook the egg.

Cover the pot or dolsot until the egg is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens