Today, let me show you how to make Sundubu Jjigae (Korean Soft Tofu Stew). Believe it or not, with this method, you will be able to make it in 5 minutes. Also, besides the classic one, let’s make 2 more versions with it. Alright, are you guys ready? Let’s get started!
MAKE SUNDUBU PASTE
Ingredients:
- 1 cup green onions
- 1 cup yellow onions
- 4 tbsp neutral-tasting oil
- 2 tbsp lard (optional)
- 1 cup ground pork (or ground beef)
- 1/3 cup minced garlic
Seasonings for Sundubu Paste:
- 1 cup Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 1 tbsp mirin
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp toasted sesame oil
Instructions:
1. Thinly slice the green onions. Cut the onions into small pieces.
2. In a small container, add all the ingredients for the sundubu paste. Mix together.
3. In a wok (or pan), heat the oil (4 tbsp) and lard (if using) over medium-high heat. Once it gets nice and hot, add the green onions and ground pork. (If you don’t use lard, add the ground pork and render out the fat first.) Stir-fry it. Using a spatula, keep stirring it until most of the liquid has evaporated.
4. Add the onions. Stir-fry until most of the moisture has evaporated.
5. Add the minced garlic and the seasoning paste. Stir-fry all together until everything is well combined and most of the liquid has evaporated. (If there’s too much fat from the pork, wipe off the excess with paper towels.) Let cool completely.
NOTES:
- Portion the paste into ziplock bags, about 1-2 servings (2 tbsp). Store them in the freezer. They should last 2-3 months! 😊
- If you have a big family, it’s okay to keep it in the refrigerator and finish it within 2 to 3 days.
#1 CLASSIC SUNDUBU JJIGAE (1-2 servings)
Ingredients:
- 1/2 cup (120ml) water, plus more if needed
- 2 tbsp sundubu paste
- 1/2 tsp Korean beef stock powder (dasida) (or small pinch of MSG) (optional)
- 12.5 oz (350g) silken tofu
- 1-2 green onions, divided
- 1/2 spicy green chili (optional), divided
- 1/2 mild red chili (optional), divided
- 1-2 eggs
- Black pepper, to taste
Instructions:
1. In a pot, add 1/2 cup (120ml) water along with sundubu paste (2 tbsp). Give it a good stir. Add Korean beef stock powder (if using).
2. Add the tofu. Using a spoon, cut into large chunks. Bring it to a boil.
3. Meanwhile, thinly slice the green onions and chili peppers (if using). To the pot, add the green onions and chili peppers. (Save some for garnish.) When you see the bubbles from the stew, check if it’s okay for you. If it’s too bland, add more salt. If it’s too salty, add more water.
4. Place some green onions and chili peppers on top. Crack 1-2 eggs. Finish with black pepper to taste. To get the perfect poached eggs, ladle some broth over the eggs, about 10 times, or cook to your liking. Serve with a bowl of hot rice. Enjoy~!
#2 DUMPLING SUNDUBU JJIGAE (1-2 servings)
Ingredients:
- 1/2 cup (120ml) water, plus more if needed
- 2 tbsp sundubu paste
- 1/2 tsp Korean beef stock powder (dasida) (or small pinch of MSG) (optional)
- 5-6 small frozen dumplings
- 12.5 oz (350g) silken tofu
- 1-2 green onions, divided
- 1/2 spicy green chili (optional), divided
- 1/2 mild red chili (optional),divided
- 1-2 eggs
- Black pepper, to taste
Instructions:
1. In a pot, add 1/2 cup (120ml) water along with sundubu paste (2 tbsp). Give it a good stir. Add Korean beef stock powder (if using).
2. Add the frozen dumplings and tofu. Using a spoon, cut into large chunks. Bring it to a boil.
3. Meanwhile, thinly slice the green onions and chili peppers (if using). To the pot, add the green onions and chili peppers. (Save some for garnish.) When you see the bubbles from the stew, check if it’s okay for you. If it’s too bland, add more salt. If it’s too salty, add more water.
4. Place some green onions and chili peppers on top. Crack 1-2 eggs. Finish with black pepper to taste. To get the perfect poached eggs, ladle some broth over the eggs, about 10 times, or cook to your liking. Serve with a bowl of hot rice. Enjoy~!
#3 SEAFOOD SUNDUBU JJIGAE (1-2 servings)
Ingredients:
- 1/2 cup (120ml) water, plus more if needed
- 2 tbsp sundubu paste
- 1/2 tsp Korean beef stock powder (dasida) (or small pinch of MSG) (optional)
- Handful of seafood (clams, shrimp, mussels, squid, etc.)
- 12.5 oz (350g) silken tofu
- 1-2 green onions, divided
- 1/2 spicy green chili (optional), divided
- 1/2 mild red chili (optional), divided
- 1-2 eggs
- Black pepper, to taste
Instructions:
1. In a pot, add 1/2 cup (120ml) water along with sundubu paste (2 tbsp). Give it a good stir. Add Korean beef stock powder (if using).
2. Add some clams and tofu. Using a spoon, cut into large chunks. Bring it to a boil.
3. Meanwhile, thinly slice the green onions and chili peppers (if using). To the pot, add the green onions and chili peppers. (Save some for garnish.) When you see the bubbles from the stew, check if it’s okay for you. If it’s too bland, add more salt. If it’s too salty, add more water.
4. Place some green onions and chili peppers on top. Crack 1-2 eggs. Finish with black pepper to taste. To get the perfect poached eggs, ladle some broth over the eggs, about 10 times, or cook to your liking. Serve with a bowl of hot rice. Enjoy~!
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Sundubu Jjigae
(Korean Soft Tofu Stew)
Recipe by Aaron and Claire
Servings
2
servings
Ingredients
- Sundubu Paste:
1 cup green onions
1 cup yellow onions
4 tbsp neutral-tasting oil
2 tbsp lard (optional)
1 cup ground pork (or ground beef)
1/3 cup minced garlic
- Seasonings for Sundubu Paste:
1 tbsp sugar
1 tbsp mirin
4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp toasted sesame oil
- Sundubu Stew:
1/2 cup (120ml) water, plus more if needed
2 tbsp sundubu paste
1/2 tsp Korean beef stock powder (dasida) (or small pinch of MSG) (optional)
5-6 small frozen dumplings or seafood (clams, shrimp, mussels, etc.) (optional)
12.5 oz (350g) silken tofu
1-2 green onions, divided
1/2 spicy green chili (optional), divided
1/2 mild red chili (optional), divided
1-2 eggs
Black pepper, to taste
Directions
- Make Sundubu Paste
- Thinly slice the green onions. Cut the onions into small pieces. In a small container, add all the ingredients for the sundubu paste. Mix together.
- In a wok (or pan), heat the oil (4 tbsp) and lard (if using) over medium-high heat. Once it gets nice and hot, add the green onions and ground pork. (If you don’t use lard, add the ground pork and render out the fat first.) Stir-fry it. Using a spatula, keep stirring it until most of the liquid has evaporated.
- Add the onions. Stir-fry until most of the moisture has evaporated.Add the minced garlic and the seasoning paste. Stir-fry all together until everything is well combined and most of the liquid has evaporated. (If there’s too much fat from the pork, wipe off the excess with paper towels.) Let cool completely.
- Make Sundubu Jjigae
- In a pot, add 1/2 cup (120ml) water along with sundubu paste (2 tbsp). Give it a good stir. Add Korean beef stock powder (if using).
- Add the tofu along with the frozen dumplings or seafood (if using). Using a spoon, cut into large chunks. Bring it to a boil.
- Meanwhile, thinly slice the green onions and chili peppers (if using). To the pot, add the green onions and chili peppers. (Save some for garnish.) When you see the bubbles from the stew, check if it’s okay for you. If it’s too bland, add more salt. If it’s too salty, add more water.
- Place some green onions and chili peppers on top. Crack 1-2 eggs. Finish with black pepper to taste. To get the perfect poached eggs, ladle some broth over the eggs, about 10 times, or cook to your liking. Serve with a bowl of hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Portion the paste into ziplock bags, about 1-2 servings (2 tbsp). Store them in the freezer. They should last 2-3 months! Or you can keep it in the refrigerator for 2-3 days.
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