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.
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!
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:
Add sesame oil, vegetable oil, minced garlic and chopped spring onion to a pot, saute over medium heat until fragrant, about 1 minute.
Add shrimps and chili powder, stir-fry for about 1 minute.
Pour in stock/water, bring to a boil.
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.
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.
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!
