Easy Soondubu Jjigae (Korean Soft Tofu Stew)
This warm & comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.
Author: Cookerru/Photo credit to cookerru.com
Ingredients
- 1 tbsp each sesame oil, vegetable oil or any neutral oil
- 1 green onion chopped, green parts reserved for garnish
- ¼ onion diced
- 2 cloves garlic minced
- 1 tbsp Gochugaru (Korean chili flakes) or to taste
- 1 tbsp each soy sauce, oyster sauce
- 1 tsp sugar
- 2 cups water anchovy stock, dashi, or low-sodium chicken or vegetable stock for more flavor
- ¼ zucchini diced
- 100 g mushroom enoki, shiitake, or button mushrooms
- 1 chili pepper chopped, optional
- 1 package (11 oz) Korean soft tofu or regular soft or silken tofu
- egg optional
Instructions
- Heat sesame oil and vegetable oil in a pot over medium heat. Add green onion and onion and cook until aromatic, about 1 minute. Add garlic, Gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
- Add stock or water. Once it comes to a boil, add zucchini, mushrooms, chili pepper, and soft tofu. Using a spoon, slice the tofu into 4 large pieces.
- Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg if desired, and garnish with green onion. Serve with a side of rice and enjoy!
