Sundubu jjigae (Korean smooth tofu stew) is constructed round uncurdled tofu that’s even softer than silken tofu. It has a texture that virtually melts into the spicy, savory broth. The stew will get its deep crimson coloration from gochugaru (Korean chili powder) and layers taste from pork, seafood, kimchi, and mushrooms. In Korean eating places you normally decide your protein, however my model makes use of the most well-liked mixture of pork and seafood collectively.

My husband and I are massive followers of Korean delicacies, and sundubu jjigae is considered one of our favourite dishes. Once we order it at a restaurant, the entire desk goes quiet for a couple of minutes as a result of everyone seems to be simply targeted on their very own effervescent scorching pot. I began making it at residence as a result of I wished larger parts and the liberty to load it up with further toppings. Now I make it at the least twice a month, particularly when the climate turns chilly in New York.

My model skips the normal anchovy inventory and makes use of dried shiitake mushrooms soaked in boiling water as an alternative. It’s less complicated to organize and offers the broth a earthy spine that pairs completely with the gochugaru and kimchi. I brown the pork in sesame oil first, bloom the chili powder, then construct the stew in a single pot. A cracked egg goes in proper on the finish, and the new broth cooks it simply sufficient to thicken all the pieces up. When you see how straightforward that is to make, you’ll by no means order it for takeout once more.

Elements

You don’t want a protracted procuring listing for this one. A handful of Korean pantry staples, some pork and seafood, smooth tofu, and an egg are all it takes.

Dried shiitake mushrooms: I soak dried shiitake mushrooms in boiling water to create a wealthy broth that replaces conventional anchovy inventory. I take advantage of each the mushrooms and the soaking liquid.

Pork and seafood: I take advantage of pork lower into strips and frozen blended seafood. The pork browns in sesame oil first to construct a flavorful base, and the seafood goes in close to the tip so it doesn’t overcook.

Aromatics and seasoning: Gochugaru (Korean chili powder) provides the stew its signature crimson coloration and heat. I mix it with garlic, onion, fish sauce, and kimchi for for a savory base.

Greens: I take advantage of zucchini lower into half moons and enoki mushrooms.

Mushy tofu: That is the star. I take advantage of uncurdled Korean smooth tofu, typically labeled “quickly tofu,” which normally is available in tubes. It’s even softer than silken tofu. If I can’t discover it, silken tofu works however the texture will likely be completely different.

Egg and garnish: I crack an egg into the new stew proper on the finish. The broth cooks it simply sufficient so the yolk thickens the soup. Sliced inexperienced onions go on high.

Learn how to Make

1. Soak the shiitake mushrooms: Place the dried shiitakes in a small bowl and pour boiling water over them. Allow them to soak for 20 minutes when you put together the opposite components. As soon as tender, squeeze out the surplus moisture, lower every mushroom into half moons or quarters, and reserve the soaking liquid.

2. Brown the pork: Warmth a small heavy bottomed pot or clay pot over medium low warmth and add the sesame oil. As soon as the oil is scorching however not smoking, add the pork and brown it on all sides.

3. Bloom the gochugaru: Add the gochugaru and prepare dinner, stirring, for 30 seconds to launch the perfume.

4. Prepare dinner the aromatics: Add the onion and garlic. Stir for an additional 30 seconds to a minute till aromatic.

5. Construct the broth: Pour within the fish sauce and scrape any brown bits from the underside of the pot. Add the reserved shiitake soaking liquid, being cautious to not pour within the sediment on the backside. Convey to a boil, then cut back to a simmer.

6. Add the greens and kimchi: Add the shiitakes, zucchini, and kimchi. Style the broth and add salt to style. The broth ought to be a bit salty so it stands as much as the unsalted tofu. Cowl and simmer for 10 minutes.

7. Add the tofu and seafood: Lower the tofu tube within the center and squeeze the halves immediately into the pot. Add the enoki mushrooms, seafood, and inexperienced onions. Give the soup a delicate stir, being cautious to not break aside the tofu an excessive amount of.

8. End with the egg: Convey the soup to a rolling boil. Crack the egg into the middle and proceed to boil till the egg is softly cooked. For a extra genuine expertise, add simply the yolk and stir it into the new broth earlier than consuming.

9. Serve: Serve scorching with steamed rice as a important dish.

How I really like Serving

I set the clay pot proper on the desk nonetheless effervescent, with a bowl of steamed rice and no matter aspect dishes I’ve readily available. My husband likes to interrupt the egg yolk into his broth and stir all of it along with the rice.

When now we have buddies over, I scale up the recipe in a big Dutch oven and serve it in particular person bowls with an egg cracked into every one. It pairs completely with Korean seafood pancake, my scrumptious japchae, or a easy kimchi fried rice for a full Korean unfold.

Steadily Requested Questions

My Sundubu jjigae is a spicy wealthy Korean smooth tofu stew made with pork, dried shiitake mushrooms, kimchi, zucchini, and seafood in a savory gochugaru broth. This comforting one pot stew comes collectively in about 40 minutes and is among the most satisfying meals I make.

• 6 dried shiitake mushrooms
• 2 tablespoons toasted sesame oil
• 3 oz pork , lower into 1” (2.5 cm) strips (loin, tenderloin, or skinny pork chop will work)
• 3 tablespoons gochugaru (Korean chili powder)
• 1/4 giant yellow onion , diced
• 3 cloves garlic , minced
• 1 tablespoon fish sauce
• 1/2 zucchini , lower into 1/2” (1.3 cm) thick half moon shapes
• 1/2 cup kimchi , chopped (add any juices pressed out within the reducing course of into the measuring cup)
• 1/2 teaspoon salt (or to style)
• 1 tube unpressed smooth tofu (12 oz/350 g) , or 3/4 block silken tofu, damaged into giant items
• 1/4 pack (1.8 oz/50 g) enoki mushrooms
• 1/3 cup blended frozen seafood
• 2 inexperienced onions , chopped, for garnish
• 1 giant egg

Prepare dinner ModeForestall your display from going darkish

• Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over them. Let soak for 20 minutes whereas getting ready the opposite components. After the mushrooms flip tender all through, rub them between your fingers to take away any sediment and squeeze out the surplus moisture. Lower every shiitake into half moons or quarters, relying on their dimension, and reserve the soaking liquid.

• Warmth a small, heavy-bottomed pot or clay pot (*Footnote 1) over medium-low warmth and add the sesame oil. As soon as the oil is scorching however not smoking, add the pork and brown it on all sides.

• Add the gochugaru. Prepare dinner and stir for 30 seconds.

• Add the onion and garlic. Stir to launch the perfume, one other 30 seconds to a minute.

• Pour within the fish sauce and scrape any brown bits from the underside of the pot. Add the reserved shiitake liquid, being cautious to not add the sediment on the underside. Convey to a boil, then cut back to a simmer.

• Add the shiitakes, zucchini, and kimchi. Style the broth. Add salt to style and stir to combine properly. The broth ought to be a bit salty in order that it stands as much as the unsalted tofu. Cowl and simmer for 10 minutes.

• Add the tofu by reducing the tube within the center and squeezing the halves immediately into the pot. Add the enoki mushrooms, seafood, and inexperienced onion. Give the soup a delicate stir, being cautious to not break aside the tofu an excessive amount of.

• Convey the soup to a rolling boil. Crack the egg into the middle and proceed to boil till the egg is softly cooked, you’ll be able to bury the egg in broth to prepare dinner it sooner and extra completely if desired. For a extra genuine expertise, add simply the egg yolk to the new soup and stir it in earlier than consuming (*Footnote 2). Serve scorching with steamed rice as a important dish.

Ingredient Substitution Information

1. Make certain your pot can maintain at the least 4 cups of water for this recipe. In the event you scale up the recipe, you should utilize a big dutch oven and serve the stew in particular person bowls with an egg as soon as cooked.
2. Don’t throw away the egg white – use it to make egg drop soup! Utilizing extra egg whites as an alternative of entire eggs within the soup will make lovely egg ribbons identical to at a Chinese language restaurant.

Serving: 1serving, Energy: 565kcal, Carbohydrates: 78.6g, Protein: 27.1g, Fats: 22.1g, Saturated Fats: 4g, Ldl cholesterol: 122mg, Sodium: 1321mg, Potassium: 1267mg, Fiber: 15.1g, Sugar: 19.3g, Calcium: 164mg, Iron: 6mg

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