While Kimchi Jjigae (Korean kimchi soup) is the most popular Korean soup dish, my personal favorite has always been the little sibling of it – Sundubu Jjigae, or the Korean Spicy Tofu Stew.
Sundubu Jjigae is often made with unpressed tofu, with onion, mushroom, and seafood or pork. It is a whole pot of goodness with everything you can ask for in terms of texture, taste, and nutrition, the only way to make this better is to have it at somewhere cold, like Genting or Cameron highland.
Here’s my way of making this dish, I use a Chinese clay pot for the purpose but you can easily use a normal pot for this.
Ingredients for 2-3 pax:
- a handful of seafood – prawns, scallops, or mussels (you can also use pork/chicken)
- 2 tubes of tofu
- 1 egg
- 1/2 an onion, sliced
- a handful of tofu, sliced
- 4-5 bulbs of garlic, chopped
- 1/2 cup of kimchi (optional)
- spring onion, chopped (optional)
- gochujang – 1.5 tablespoon
- cooking oil – 1 tablespoon
- Korean chili powder – 1 teaspoon (optional)
- Heat up cooking oil and start frying garlic until slightly fragrant
- add seafood, then onion & mushroom and stir for a minute
- add soup stock or water and bring to boil
- add kimchi, gochujang, and chili powder
- boil the pot for the next 5-10 minutes until texture is to your liking
- add tofu for the last minute
- crack and egg and add spring onion just before serving
If you’re a fan of this dish, now you know how to make it at home! Pretty simple really and the only “special” ingredient is perhaps gochujang, but you can substitute for it as well.
Enjoy and happy cooking!