How to make Sundubu Jjigae (Korean Soft Tofu Stew) @evergreenfoods

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.

Start by making the stock with about 30 grams of dried anchovies and 8 grams of dried kelp in 700 milliliters of water.

Let the stock simmer for about 20 minutes.

Prepare the vegetables: chop the whites and greens of the spring onion, crush the garlic, and chop the onion.

After 20 minutes, strain the stock to remove the anchovies and kelp.

In a pan, heat a couple of teaspoons of oil until hot.

Add the chopped onion and sauté until translucent, about 1 minute.

Add the crushed garlic and sauté carefully to avoid burning.

Stir in the kimchi and sauté for 2-3 minutes, stirring constantly.

Pour in about 350-400 milliliters of the strained stock.

Add half a teaspoon of gochujang and about a teaspoon of gochugaru; stir to combine.

Gently add the silken tofu and let it simmer for about 4-5 minutes.

Drizzle in some soy sauce and sesame oil to taste.

Crack one egg into the stew and let it warm through; cook it to your liking, leaving it a little raw if preferred.

Garnish with the green parts of the spring onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens