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Let me share my go-to comfort food: sundubu jjigae. This Korean stew packs a punch with its fiery kimchi and silky soft tofu. Whenever chilly weather hits, I whip up this soul-warming dish. Rich flavors meld beautifully, creating a harmonious balance of spicy, savory, and tangy notes. Best part? It's ready in under 30 minutes! Perfect for busy weeknights or lazy weekends when you crave something hearty yet quick. Trust me, once you try this recipe, you'll be hooked.
Ingredients for Sundubu Jjigae Stew
- Vegetable oil: Adds richness and depth to the stew without overpowering the other flavors. Essential for sautéing the garlic.
- Garlic: Infuses the stew with a fragrant aroma and savory taste, enhancing the overall flavor profile of the dish.
- Kimchi: Provides a tangy, spicy kick and umami depth to the stew, creating a robust and flavorful broth.
- Water: Serves as the base of the stew, allowing the flavors of the other ingredients to meld together harmoniously.
- Gochugaru (Korean red chili flakes): Adds heat and a vibrant red color to the stew, giving it that signature Korean spicy kick.
- Soy sauce: Enhances the savory umami taste of the stew while adding depth and complexity to the overall flavor profile.
- Soft tofu: Offers a creamy texture and mild flavor that balances out the spiciness of the stew, creating a comforting dish.
- Green onions: Adds a fresh, oniony flavor and a pop of color to the stew, providing a contrast to the rich broth.
- Egg: Optional ingredient that adds richness and a silky texture to the stew, creating a more hearty and satisfying dish.
Read more: Doenjang Jjigae Stew Recipe
Essential Tools for Making This Stew
- Pot: Essential for cooking the stew and simmering the ingredients to develop flavors.
- Spatula: Needed for stirring and gently incorporating the tofu without breaking it apart.
Sundubu Jjigae Stew Recipe
A delicious and comforting Korean tofu stew.
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Equipment
- Pot
- Stove
- Ladle
Ingredients:
Main Ingredients
- 1 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 cup Kimchi, chopped
- 2 cups Water
- 1 tbsp Gochugaru (Korean red chili flakes)
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1 pack Soft tofu cut into chunks
- 2 stalks Green onions, chopped
- 1 Egg optional
Read more: Kimchi Jjigae Stew Recipe
Instructions:
- Heat oil in a pot over medium heat. Add minced garlic and cook until fragrant.
- Add chopped kimchi and cook for a few minutes.
- Pour in water and bring to a boil. Add gochugaru, soy sauce, and salt.
- Gently add the tofu chunks and simmer for about 10 minutes.
- Stir in chopped green onions. If using, crack an egg into the stew and let it cook for a few minutes.
- Serve hot with rice.
Notes:
Adjust the spice level by adding more or less gochugaru.
Nutrition value:
Calories: 200kcalCarbohydrates: 10gProtein: 12gFat: 12gSaturated Fat: 2gSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Budae Jjigae Stew Recipe
Tips for Making Sundubu Jjigae Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the tofu.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add tofu, and simmer until heated through.
Freezing Instructions
- Prepare the stew without adding the tofu.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or bag, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew in the refrigerator overnight and reheat on the stovetop. Add tofu and simmer until heated through.
Adding a splash of clam juice to the sundubu jjigae stew can enhance the umami flavor and depth of the dish.
Common Questions About Making Sundubu Jjigae Stew
FAQ:
Can I make sundubu jjigae stew without kimchi?
Yes, you can make sundubu jjigae stew without kimchi, but it won't have the traditional kimchi flavor. You can try adding other vegetables or seasonings for a different twist.
How spicy is sundubu jjigae stew?
Sundubu jjigae stew can vary in spiciness depending on how much gochugaru (Korean red chili flakes) you add. You can adjust the spice level to suit your taste.
Can I use firm tofu instead of soft tofu?
While soft tofu is traditional in sundubu jjigae stew for its creamy texture, you can use firm tofu if that's what you have. Just be aware that the texture will be different.
Is sundubu jjigae stew vegetarian?
Sundubu jjigae stew can be vegetarian if you use vegetable broth and omit the meat or seafood that is sometimes added. It's a versatile dish that can be customized to suit different dietary preferences.
How long does it take to make sundubu jjigae stew?
Sundubu jjigae stew is a quick and easy dish to make. It usually takes about 20-30 minutes from start to finish, making it a great option for a simple and flavorful meal.
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