White Sundubu Jjigae (Non Spicy Soft Tofu Stew), 맑은 순두부 찌개

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.

Wipe the kelp with a wet kitchen cloth.

In a medium-sized pot, add the kelp and dried shiitake mushrooms.

Pour water into the pot and heat over medium heat until it comes to a boil.

Once boiling, remove the kelp and mushrooms, then turn off the heat.

Chop the white part of the green onion for the sauce.

Add one green chili and one red chili to the sauce.

In a small bowl, combine dark soy sauce, light soy sauce, chopped green onion, chopped chilies, toasted sesame seeds, and sesame oil.

Set the sauce aside for 15 minutes at room temperature.

Cut the edge of the sundubu package and squeeze the tofu into the broth.

Heat the pot over medium heat and cook until it just comes to a boil.

Slice the shiitake mushrooms thinly and add them to the sundubu stew, discarding the tough stems.

Scoop the sundubu into a bowl and top with sliced shiitake mushrooms.

Serve the sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens