Sundubu Jjigae: Tips To Make This Korean Tofu Stew
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Sundubu jjigae, also known as Korean soft tofu stew, is a delicious and comforting dish that has become one of the staple foods. The base of this stew contains several ingredients, such as seafood, vegetables, and spices, but is known for its tasty broth and soft, silky tofu. The level of spice in the stew will differ depending on whether you add chilli powder or flakes. It was first made in the Gangwon Province of Korea. It tastes good with both noodles as well as steamed jasmine rice and is served in a hot stone pot.

Selection Of Good Quality Ingredients

The highlight of the dish is soft tofu, which is usually referred to as sundubu. The texture of this tofu is just a little softer than silken tofu. One can substitute their sundubu with silken tofu. The base of a traditional Sundubu Jjigae is anchovy kelp stock, which contributes to a strong flavour. This stock is made simply by boiling kelp and dried anchovies in water for around 20 minutes. You can also use dashi or vegetable broth if you want a vegetarian option. 

Gather aromatics such as green onions, garlic, and onions for extra flavour. To give the stew its distinctive heat and colour, spices like gochugaru (Korean chilli powder) are used. Lastly, choose your protein, depending on your preferences, you can choose meat like chicken breast or pork or seafood like clams and shrimp.

Preparation Of The Broth

To improve the flavour, start by heating a pot over medium heat and adding a little sesame oil. Sauté the chopped onions and minced garlic until they are aromatic and transparent. Add your prepared anchovy kelp stock to the pot once the aromatics are ready. 

Before adding any chosen proteins, bring it to a slow boil. If you're using seafood, such as clams or prawns, you should add them early so they have time to cook thoroughly. Make sure to chop the meat into tiny pieces so they cook evenly. To improve the umami flavour of the broth, add fish sauce and soy sauce after the soup has boiled and your protein has been added. 

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Adding Of Ingredients

For the sundubu to be preserved in its texture while you cook it, chop it into large chunks. Do not cut the tofu too much when you mix it in the cooking soup. Add your preferred vegetables next; sliced zucchini and shiitake or enoki mushrooms are popular choices. Allow all the mixture to simmer for about 5 to 7 minutes to make sure that the flavours blend well together. As it steams, add an egg straight into the soup as a finishing touch before serving.

Serving Tips

Serving it hot, right from the pot is the best way to enjoy Sundubu Jjigae’s warmth and flavour. It is usually eaten with steamed rice to balance out the spice of the stew. When it is ready to serve, try adding some freshly chopped green onions or sesame seeds as garnish.  

For added flavour, some people like to add a little more gochugaru or perhaps a drizzle of sesame oil. This dish is usually a part of the larger Korean dinner consisting of side dishes known as banchan such as stir-fried foods paired with the stew to complement its  flavours.

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