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Dreadful delicious 3-Ingredient Spicy Korean-Style Tofu Stew

Spicy Korean-Style Tofu Stew (Sundubu Jjigae)
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Make a hot, comforting, restaurant-style Spicy Korean Tofu Stew (Sundubu Jjigae) at home using gochujang and fresh vegetables. This recipe brings the bold flavors of Korea right to your table.

Ingredients

Scale
  • 1 block (about 14 oz) soft or silken tofu, undrained
  • 4 cups anchovy or vegetable broth
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes, adjust for heat)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 small onion, thinly sliced
  • 1/2 cup sliced mushrooms (such as shiitake or cremini)
  • 1/2 cup chopped zucchini or other firm vegetable
  • 1 egg (optional, for serving)
  • 2 scallions, chopped (for garnish)

Instructions

  1. Prepare your ingredients: Slice the onion, mushrooms, and zucchini. Mince the garlic and grate the ginger. Gently scoop the soft tofu into large chunks without breaking it too much.
  2. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, sesame oil, minced garlic, and grated ginger to create the seasoning paste.
  3. In a medium pot, heat a small amount of neutral oil over medium heat. Sauté the sliced onion until softened, about 3 minutes.
  4. Add the seasoning paste to the pot and cook for 1 minute, stirring constantly, until fragrant. This toasts the spices.
  5. Pour in the broth. Bring the mixture to a boil.
  6. Add the sliced mushrooms and zucchini. Let the stew simmer for 5 minutes.
  7. Gently add the soft tofu chunks to the simmering broth. Do not stir vigorously; you want the tofu to remain in large pieces.
  8. Continue to simmer for another 5 to 7 minutes, allowing the tofu to absorb the flavor.
  9. Taste the stew. Adjust seasoning with more soy sauce or gochugaru if needed.
  10. Carefully crack an egg directly into the center of the stew (if using). Let it poach for 2-3 minutes until the white is set but the yolk is still runny.
  11. Remove from heat. Garnish generously with chopped scallions. Serve immediately while very hot.

Notes

  • Use silken tofu for the most authentic, creamy texture.
  • For a deeper flavor, use anchovy broth. Vegetable broth works well for a vegetarian version.
  • Adjust the amount of gochugaru to control the final spice level of your stew.
  • This stew is best eaten right off the stove when it is piping hot.

Nutrition

Find it online: https://afripaket.com/spicy-korean-style-tofu-stew-sundubu-jjigae/