1 Serving Sundubu Jjigae | Easy Korean Soft Tofu Stew Recipe

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.

Prepare the zucchini into small bite-sized pieces.

Cut the onion into small bite-sized pieces.

Chop the white part of the green onion.

Mince the garlic.

Add vegetable oil to a small pot before heating.

Place the chopped green onion into the oil and heat the pot over medium low heat to infuse the oil with green onion flavor.

Before the green onion turns brown, add kuchukaro chili flakes into the pot and mix well, keeping the heat at medium low to avoid burning.

Add water to the pot and stir.

Add the zucchini and onion to the pot.

Season the broth with light soup soy sauce and tuna fish sauce, along with vegetable stock powder.

Bring the mixture to a boil.

Once boiling, skim off any foam.

Add minced garlic to the broth.

Carefully add half of the sundubu to the pot, cutting it into two pieces if necessary, but avoid breaking it apart too much.

Let it boil for about 5 minutes, checking that the zucchini is almost cooked.

Carefully add an egg to the pot and cook for an additional 1 minute.

Place sliced green onion on top before turning off the heat.

Check the egg for doneness; it should be a little runny but cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens