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Sundubu Jjigae
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Sundubu Jjigae

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Sundubu Jjigae, also known as Soft Tofu Stew, is a popular Korean dish made with soft tofu, vegetables, and gochujang. This spicy and savory stew is often served with a bowl of steaming hot rice. The combination of soft tofu, crunchy vegetables, and flavorful gochujang creates a delightful harmony of textures and flavors. Sundubu Jjigae is a comforting and nourishing meal that is perfect for any occasion.

Time Cook
20
Level
Intermediate
Calories
420
Allergens
Soy, Gluten

Ingredients

1 block block
Soft Tofu
200 Calories
2 tbsp tbsp
Gochujang
100 Calories
1 tbsp tbsp
Vegetable Oil
120 Calories
1 medium
Onion
45 Calories
2 cloves cloves
Garlic
10 Calories
1 medium
Zucchini
25 Calories
1 medium
Carrots
45 Calories
1 cup cup
Mushrooms
50 Calories
1/4 cup cup
Kimchi
25 Calories
1 tsp tsp
Sesame Seeds
10 Calories
1/4 cup cup
Green Onion
20 Calories

Step-by-Step Instructions

1
Cut the soft tofu into small cubes and set aside. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2
Add the zucchini, carrots, and mushrooms to the pot and sauté for 2-3 minutes. Add the gochujang and stir to combine.
3
Add the kimchi and sesame seeds to the pot and stir to combine. Pour in the broth and bring the mixture to a boil.
4
Reduce the heat to low and add the cubed tofu to the pot. Simmer for 5-7 minutes or until the tofu is cooked through.
5
Season the stew with salt and pepper to taste. Serve the Sundubu Jjigae hot, garnished with green onion and a sprinkle of sesame seeds.

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