Emilie Meyer
Soondubu jjigae is a popular Korean comfort dish that is both delicious and easy to make. This spicy soft tofu stew is a favourite hangover cure and is often served in a sizzling hot pot with rice. The recipe is versatile and can be adapted to include meat, seafood, or vegetables. The stew's spice level can also be adjusted to suit your taste. In this article, we will outline the steps to make this tasty dish in a pot at home.
| Characteristics | Values |
|---|---|
| Type of Dish | Spicy, seasoned stew |
| Main Ingredient | Silky soft tofu called sundubu |
| Other Ingredients | Meat, seafood, vegetables, mushrooms, eggs, broth, oil, aromatics, spices |
| Spice Level | Varies depending on type and amount of chilli products used |
| Cookware | Korean stone pot (Dolsot), stainless steel or cast iron pot, earthenware pot, clay pot |
| Preparation Time | 20 minutes for caramelization of aromatics, 3-7 minutes for cooking vegetables, 2-3 minutes for cooking tofu and eggs |
| Nutrition Information | Calories: 256kcal, Carbohydrates: 15g, Protein: 18g, Fat: 15g, Sugar: 4g |
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What You'll Learn
Choosing the right pot
When it comes to choosing the right pot for cooking soondubu jjigae, there are a few options to consider. Firstly, it is important to ensure that the pot is large enough to hold all the ingredients to avoid boiling over. A pot with a capacity of around 1.7 litres is generally sufficient.
While any regular saucepan or pot can be used, traditional Korean stone pots, known as "dolsot," are ideal for preparing soft tofu stew and other similar dishes. These pots are designed to maintain a high temperature throughout the meal, providing an optimal dining experience. Their versatility extends beyond the stovetop, as they are also oven, microwave, and dishwasher-safe, making them a valuable addition to any kitchen.
Another option is to use a clay pot, specifically designed for soondubu. These pots are glazed with black enamel, with a stark and porous bottom. When heated slowly over a medium flame, clay pots remain intact and retain heat effectively, keeping the dish warm long after it is served.
For those seeking an authentic experience, serving soondubu jjigae in traditional earthenware bowls is a popular choice. These bowls are commonly used in Korean restaurants and can enhance the overall dining experience.
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Preparing ingredients
Soondubu jjigae is a spicy, seasoned stew made with soft tofu. It is a popular Korean comfort dish that can be made in a single pot with simple ingredients. The stew is versatile, and you can adjust the spice level and ingredients to your preference. Here is a detailed guide on preparing the ingredients for Soondubu jjigae:
Tofu
The main ingredient in Soondubu jjigae is soft tofu, which gives the stew its signature silky texture. You can find soft tofu in most Korean grocery stores, usually packaged in a long cylinder shape plastic bag or a regular tofu container. For this recipe, it is recommended to use the tofu packaged in a cylinder as it is easier to add to the soup. Cut the tube of tofu in half and gently squeeze it into the pot. You can use a wooden spoon to break up the tofu into smaller pieces if desired.
Vegetables
Various vegetables can be used in Soondubu jjigae, such as onions, scallions or green onions, zucchini, and mushrooms. If using green onions, separate the white parts from the green parts, as they will be added at different stages of cooking. Cut the vegetables into small pieces, about 1/2-inch in size. For mushrooms, it is recommended to use enoki and shiitake mushrooms. Remove the stems and rinse them briefly in cold water before slicing.
Meat and Seafood (optional)
Soondubu jjigae can be made vegetarian, but you also have the option to add meat or seafood for a heartier stew. Thinly sliced beef ribeye is a popular choice for meat. If using seafood, you can add ingredients such as mussels, shrimp, or oysters.
Broth and Seasonings
The broth for Soondubu jjigae is typically made with water or stock. Anchovy broth is a common choice, and you can use dried anchovy powder or anchovy kelp stock for this. For seasoning, you will need soy sauce, oyster sauce, fish sauce, and sugar. To make the stew spicy, add Korean chili powder, chili flakes, or chili oil according to your preferred spice level. Gochugaru, a Korean chili seasoning, is also commonly used and adds a vibrant red colour to the stew.
Eggs
A raw egg is cracked into the tofu just before serving, enriching the dish with its creamy texture.
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Cooking the vegetables
Soondubu jjigae is a comforting and delicious Korean dish that is surprisingly easy to make. The recipe is very versatile and can be adapted to suit your taste. The stew can be made vegetarian, or you can add meat or seafood. The vegetables can be varied according to your preference, but here is a guide on how to cook them to retain their flavour and texture.
Firstly, heat your pot on the stove over medium to low heat. A Korean stone pot is ideal for this dish as it maintains the hot temperature for the whole meal and can be used on the stovetop and for serving. However, a regular saucepan or pot will also work.
Add vegetable oil and sesame oil to the pot. Once the oil is hot, add the vegetables. The choice of vegetables is up to you, but popular options include onions, scallions, garlic, zucchini, and mushrooms. You can also add the white parts of the green onion at this stage. Cook the vegetables until they are fragrant and slightly caramelised. This should take around 20 minutes.
Depending on the vegetables you have chosen, you may need to cook them for between 2 and 7 minutes. You want them to be nearly tender before adding the tofu, so adjust the cooking time accordingly.
Once the vegetables are almost cooked, add the tofu by gently placing large spoonfuls into the pot. Be careful not to break up the custard-like tofu. Bring the stew to a boil and simmer until the flavours have melded, which should take around 3-4 minutes.
Finally, add more broth if needed, and adjust the seasoning to taste. Transfer the pot to the table, and serve hot.
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Adding tofu
Soondubu jjigae is a comforting, spicy, and savoury Korean stew made with soft tofu. It is typically served bubbling hot in an earthenware bowl. The tofu is added to the stew towards the end of the cooking process.
To add tofu to your soondubu jjigae, start by using a large spoon to cut the tofu into large pieces. Be careful not to break up the tofu into small bits. You can use either soft tofu packaged in a cylinder-shaped plastic bag or a tofu plastic container. However, the cylinder-shaped tofu is easier to add to the stew.
Once the vegetables are nearly tender, add the tofu to the stew. Then, add any seafood you are using, and return the beef to the top of the broth. Let the stew simmer for an additional minute. There should be enough broth to cover all the ingredients. If needed, add more broth and spicy tofu paste to taste.
Finally, crack an egg into the tofu pot and stir very gently to preserve the integrity of the tofu. Sprinkle green onions on top for garnish.
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Serving the stew
Soondubu jjigae is typically served bubbling hot in a clay pot or traditional earthenware bowl. The stew is brought to the table in the same pot it was cooked in, and a raw egg is cracked into the tofu and gently stirred. The stew is then served with rice and side dishes.
The clay pot is heated slowly over a medium flame, ensuring that it never cracks but remains hot for the duration of the meal. The pot is then carefully transferred to the table with heat-proof mitts.
The stew can be served in a Korean stone pot (Dolsot), which is ideal for maintaining the temperature of the dish. These pots are versatile and can be used in the oven, microwave, and dishwasher.
When serving, it is important to carefully ladle the stew into bowls, being careful not to disturb the eggs. Scoop up each egg and place one in each bowl. Sprinkle chopped green onions on top for garnish and serve immediately with rice, kimchi, and other side dishes.
Soondubu jjigae is a comforting and savoury dish, perfect for a cold day. It is a versatile stew, and variations can be made depending on spice preference and ingredient choices.
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Frequently asked questions
Soondubu Jjigae is a spicy, seasoned stew made with a type of silky soft tofu called sundubu. It is a popular Korean comfort food that can be made in a variety of ways, including with seafood, meat, or vegetables.
The ingredients you will need include tofu, mushrooms, eggs, green onions, black pepper, sesame oil, vegetable oil, soy sauce, oyster sauce, sugar, and various types of chili seasonings such as chili oil, chili powder, or chili flakes. If you are adding meat, common choices include beef or pork belly.
A Korean stone pot (Dolsot) is ideal for making Soondubu Jjigae as it maintains the hot temperature throughout the meal. However, any regular saucepan or pot will also work. If you want to serve the dish in its traditional earthenware bowl, make sure you have enough bowls for everyone.
Start by heating the pot over medium-low heat and adding the cooking oil. Then, add your aromatics such as garlic, onion, and scallions, and cook until caramelized. Next, add your meat (if using) and other ingredients like zucchini, followed by water or stock. Once it comes to a boil, add the tofu and simmer until the flavors have melded. Finally, crack an egg into the bubbling stew, cook for a minute or two, and serve with rice and side dishes.
