Name: Sundubu Jjigae (Soft Tofu Stew) (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups Chicken broth; 2 cloves Garlic-minced; 1/2 Onion-thinly sliced; 2 tbsp Gochujang (Korean chili paste); 1 tbsp Gochugaru (Korean chili flakes); 1 tsp Soy sauce; 4 oz Pork belly-thinly sliced; 1 package Soft tofu (sundubu); 2 Eggs; 1/2 cup Zucchini-sliced; 1/4 cup Green onion-chopped; To taste Salt; To taste Black pepper

Recipe tier

A quick and simple version of Korean soft tofu stew, perfect for a weeknight meal.

Total 30 min

Serves 2 servings

Steps 7

Ingredients 13

Broth
4 cups 950 mL Chicken broth
Aromatics
2 cloves 6 g Garlic-minced
50 g Onion-thinly sliced
Spice
2 tbsp 30 mL Gochujang (Korean chili paste)
1 tbsp 15 mL Gochugaru (Korean chili flakes)
1 tsp 5 mL Soy sauce
Protein
4 oz 115 g Pork belly-thinly sliced
Tofu & Egg
1 package 350 g Soft tofu (sundubu)
2 2 Eggs
Vegetables
cup 50 g Zucchini-sliced
cup 5 g Green onion-chopped
Seasoning
To taste To taste Salt
To taste To taste Black pepper

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Equipment

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Instructions

🎙️ Cook with voice coach

In a pot or Dutch oven, sauté Aromatics over medium heat until onions are translucent.
Add Protein and cook until browned.
Add Broth, Spice, and bring to a simmer.
Gently add Tofu & Egg, breaking the tofu into smaller pieces with a spoon.
Add Vegetables and cook until the zucchini is tender, about 5 minutes.
Season with Seasoning to taste.
Garnish with green onion and serve hot with rice.