Korean soft tofu stew (soondubu jjigae, or soon tofu stew) is probably one of the most well known Korean stews. It is a rather simple dish made with extra soft tofu, seafood / meat, vegetables and gochu garu (chili powder). Bubbling vigorously when delivered to the table, it’s definitely a widely loved comfort food.
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Korean soft tofu stew is easy to make – it can be cooked in one pot and is done under 20 minutes. This super comforting spicy stew will for sure warm you up on any cold day!
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Ingredients (serves 1):
- 150g (1/2 tube) soon tofu
- 4-5 shrimps
- 1tbs gochu garu (Korean chili powder)
- 1-2 tsb light soy sauce
- 1-2 tsb fish sauce
- 1tsb sesame oil
- 1tsb vegetable oil
- handful chopped scallion
- 1-2 cloves garlic, minced
- 250 ml unsalted stock/water
- handful mushrooms
- 1 egg (optional)
Notes:
- Shrimps can be replaced with minced pork / beef to make a meat version
- I used homemade dashi stock, recipe here. Water or store bought unsalted stock works too.
- Korean stone pot is not a must, regular pots are fine.
- Add 1-2 tbs chopped kimchi if you want some tangy, refreshing flavors.
Instructions:
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Add sesame oil, vegetable oil, minced garlic and chopped spring onion to a pot, saute over medium heat until fragrant, about 1 minute.
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Add shrimps and chili powder, stir-fry for about 1 minute.
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Pour in stock/water, bring to a boil.
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Add mushrooms and tofu, break tofu with the spoon. Then season stew with soy sauce and fish sauce, cook (keep boiling) for 5-10 minutes.
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Taste the stew, adjust seasoning or add water if needed. Crack an egg into the stew, let it sizzle for 1 minute before removing from heat. Sprinkle additional scallion on top, serve immediately.
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Enjoy the soft tofu stew with steamed rice. You can’t imagine how easy it is to make restaurant quality soon tofu stew until you try!
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