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Spicy Korean Tofu Stew (Soondubu Jjigae)

A comforting, bubbling Korean stew made with incredibly soft silken tofu in a spicy, umami-rich vegetable and gochugaru broth. Perfect for warming up on a chilly day.

Prep 15 min Cook 20 min Total 35 min Level Intermediate

Serves 2

Ingredients

Base and Aromatics

1.5 tablespoons Toasted sesame oil
3 cloves Garlic — minced
2 stalks Green onions — chopped, white and green parts separated
0.25 cup Yellow onion — finely diced
2 tablespoons Gochugaru (Korean chili flakes) — adjust to preferred spice level

Broth and Vegetables

1.5 cups Vegetable broth — preferably made with dried kelp (kombu) and dried shiitake mushrooms
1 tablespoons Gluten-free soy sauce or Tamari
0.5 cup Zucchini — cut into half-moons
0.5 cup Shiitake mushrooms — sliced

Main Ingredients

16 ounces Silken tofu (extra soft) — do not substitute with firm tofu
2 whole Large egg (optional) — to be cracked in at the end

Instructions

Heat the sesame oil in a small Korean earthenware pot (ttukbaegi) or a small heavy-bottomed saucepan over medium heat.
~2 min
If using a traditional ttukbaegi, heat it slowly to prevent cracking.
Add the minced garlic, diced onion, and the white parts of the green onions. Sauté until fragrant and the onions are slightly softened.
~3 min
Lower the heat to medium-low. Add the gochugaru (Korean chili flakes) and stir continuously to create a fragrant chili oil paste. Be careful not to burn the chili flakes.
~2 min
Burning gochugaru will make the stew bitter. Stir constantly.
Pour in the vegetable broth and gluten-free soy sauce. Increase the heat to medium-high and bring the mixture to a boil.
~4 min
Add the sliced zucchini and shiitake mushrooms. Boil for another few minutes until the vegetables begin to soften.
~3 min
Gently slide the silken tofu into the pot. Use a spoon to break it into large, rustic chunks. Let the stew bubble vigorously for a few minutes until the tofu is heated through.
~4 min
Do not over-stir, or the silken tofu will disintegrate.
If using eggs, crack them directly into the boiling stew. Top with the remaining green parts of the green onions. Remove from heat and serve immediately while bubbling.
~2 min
The residual heat of the stew will gently cook the egg. Stir it in before eating if you prefer it scrambled.

Nutrition

280

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

186

Cholesterol (mg)

Equipment

Korean earthenware pot (ttukbaegi) or small saucepan
Chef's knife
Cutting board
Measuring spoons

Tips & Storage

Serve immediately with a bowl of steamed short-grain white rice and various banchan (Korean side dishes).
For the best vegetarian broth, soak a piece of dried kelp (dashima) and a few dried shiitake mushrooms in cold water for 30 minutes, then boil briefly and discard the kelp.
Adjust the amount of gochugaru depending on your spice tolerance. 1 tablespoon for mild, 3 for extra spicy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until simmering. If you plan to have leftovers, wait to add the egg until reheating.