Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae (Soft Tofu Stew)

by

Are there any Korean tofu houses in your vicinity that are specialized in the preparation of sundubu jjigae (순두부찌개)? Restaurants typically provide a menu that includes a number of different options, such as fish, meat, vegetables, combinations, and so on. Which of these permutations is your favorite?

Sundubu Jjigae (Soft Tofu Stew)
Sundubu Jjigae (Soft Tofu Stew)

The ripe kimchi and finely sliced beef are the two ingredients that go into making this sundubu (or soondubu) jjigae recipe. Please give it a shot at home. When you find out how simple and quick it is to prepare this hearty stew that is full of flavor, you will be pleasantly delighted.

For more variations, you can try Haemul sundubu jjigae, which is a seafood soft tofu stew, as well as Deulkkae sundubu jjigae, which is a soft tofu stew with perilla seeds and is vegan.

The tofu

The tofu known as Sundubu (or s00ndubu) is a type of tofu that is not pressed, which results in it having a high water content and a texture that is very delicate and velvety. I usually make sure to keep a package or two in the refrigerator, and if I find myself in need of a quick way to prepare something warm and comfortable, I whip up this pot of savory stew that is boiling away.

Other ingredients for sundubu jjigae

This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. For best results, always use fully fermented kimchi to cook with.

  • ⅓ cup thinly sliced kimchi
  • 3 ounces pork or beef
  • 1 scallion, finely chopped
  • 1 egg – optional
Sundubu Jjigae (Soft Tofu Stew)
Sundubu Jjigae (Soft Tofu Stew)

Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.

Sundubu Jjigae

For the soup base, I like to use anchovy broth, but water is totally fine.

  • 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
  • 1 tablespoon sesame oil
  • 1 cup water or anchovy broth
  • 2 to 3 tablespoons juice from kimchi, if available
  • 1/2 teaspoon saeujeot (salted shrimp) or salt to taste
  • pinch black pepper

If you have some salted shrimp (saeujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It really enhances the flavor of the stew. My secret ingredient!

Sundubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don’t need to add an egg if you don’t want to. It’s a matter of preference.

FAQ:

What is Tteokbokki?

Tteokbokki is a popular Korean street food dish made with chewy cylindrical rice cakes (tteok) cooked in a spicy and slightly sweet sauce made primarily from gochujang (Korean chili paste). It’s often served with fish cakes, hard-boiled eggs, and vegetables.

Is Tteokbokki spicy?

Yes, Tteokbokki is known for its spicy flavor, which comes from the gochujang used in the sauce. However, the level of spiciness can be adjusted to taste by controlling the amount of chili paste added.

Can Tteokbokki be made less spicy?

Yes, Tteokbokki can be made less spicy by reducing the amount of gochujang used in the sauce. Alternatively, adding more sugar or other sweeteners can help balance out the heat.

What are the key ingredients in Tteokbokki?

The main ingredients in Tteokbokki include rice cakes (tteok), gochujang (Korean chili paste), sugar, soy sauce, garlic, onions, and water or broth. Additional ingredients such as fish cakes, hard-boiled eggs, and vegetables can also be added for extra flavor and texture.

Is Tteokbokki gluten-free?

Traditional Tteokbokki is typically gluten-free as it’s made with rice cakes and ingredients like gochujang and soy sauce, which are usually gluten-free. However, it’s essential to check the labels of pre-made sauces and other ingredients for any gluten-containing additives.

Can Tteokbokki be made vegetarian/vegan-friendly?

Yes, Tteokbokki can be made vegetarian or vegan-friendly by using vegetable broth instead of meat-based broth and omitting any animal-based ingredients like fish cakes or seafood. Additionally, vegan-friendly varieties of gochujang and rice cakes can be used.

How do you make Tteokbokki?

Tteokbokki is typically made by simmering rice cakes in a spicy sauce made from gochujang, sugar, soy sauce, garlic, onions, and water or broth. Additional ingredients like fish cakes, eggs, and vegetables are added to the sauce to enhance flavor. The dish is cooked until the rice cakes are tender and the sauce has thickened.

What are some variations of Tteokbokki?

Some variations of Tteokbokki include adding different toppings like cheese, ramen noodles, or seafood. There are also non-spicy versions of Tteokbokki available for those who prefer milder flavors.

 

ALSO READ: Tteokbokki (Spicy Stir-fried Rice Cakes)

Leave a Comment