How to make Sundubu-jjigae (Korean Spicy Soft Tofu Stew) Recipe - Made with Hondashi

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 small pot or ttukbaegi over medium heat add sesame oil.

In a separate bowl, whisk sugar and kimchi liquid together.

Add scallion whites, chopped garlic and pork belly to the pot and saute until pork is fully cooked.

Add gochugaru and stir until toasted.

Add kimchi, Hondashi®, water, soy sauce and kimchi liquid, then bring to a simmer.

Add silken tofu, enoki mushrooms, and whole egg into the pot and cover for 3-5 minutes.

Garnish with sliced green onions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens