Korean Spicy Soft Tofu Stew - Sundubu Jjigae
Ingredients
- 1 pack Silken Tofu
12 oz, also known as soft tofu
- ¼ Onion
chopped
- 1.5 - 2 tbsp Korean Red Chili Flakes
adjust to your spice tolerance
- 1.5 tbsp Soy Sauce
- 3 cloves Garlic
minced
- 3 Green Onion
chopped and separated with white and green
- 2.5 oz Pork Belly
optional, sliced
- 2 cups Anochvy or Dashi stock
vegetarian, chicken, or beef stock also works
- 4 Fresh Shiitake Mushroom
sliced
- 1 pack Enoki Mushrooms
- 1 Egg
Directions
- 1
In a pot, drizzle in some oil and turn the heat up to medium-high. Once the pot is hot, add the pork belly and saute together for 4-5 minutes.
- 2
BEEF INSTRUCTIONS: cut the steak into bite-size pieces and season with salt and pepper. Pan-fry the steak for 2-3 minutes or until your preferred doneness. Remove and set aside.
- 3
Add in Korean red chili flakes, minced garlic, white parts of the green onion, chopped onion, and saute together for another 2-3 minutes.
- 4
Add in soy sauce and stock and bring it to a simmer. Let it simmer for 5 minutes.
- 5
After 5 minutes, add in shiitake mushroom, enoki mushrooms, and also silken tofu. Break the tofu apart slightly with your spoon and let it simmer for another 4-5 minutes
- 6
Optional but highly recommend add-in and egg and garnish with green onion. 473kcal
Korean Spicy Soft Tofu Stew - Sundubu Jjigae
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About this Recipe
Craving that comforting, fiery bowl you've seen in your favorite K-Dramas like Itaewon Class? This Korean Spicy Soft Tofu Stew, or Sundubu Jjigae, brings those authentic, savory flavors right to your kitchen, letting you indulge just like Park Saeroyi.
This recipe shines because it delivers intensely satisfying, restaurant-quality taste with remarkable ease. It's designed to be addictively delicious, blending rich, savory notes with a customizable spicy kick, making it a perfect weeknight indulgence inspired by the iconic dishes from Itaewon Class.
Prepare for a hearty and deeply flavored stew that perfectly balances warmth and spice. You'll enjoy the incredibly silky texture of soft tofu contrasted with the tender chewiness of shiitake and enoki mushrooms, all simmered in a robust, savory broth. Each spoonful offers a delightful burst of garlicky, umami goodness, with the vibrant heat from Korean red chili flakes warming you from the inside out. It's a remarkably quick and straightforward dish to prepare, ensuring you can enjoy its comforting depths without a long wait.
This Sundubu Jjigae is wonderfully adaptable to your pantry and preferences. While the recipe suggests pork belly for a rich depth, you can easily omit it for a vegetarian option or swap it for thinly sliced beef or chicken. For the broth, feel free to use anchovy or dashi stock for traditional flavor, or opt for vegetarian, chicken, or beef stock depending on what you have on hand. Don't forget, the Korean red chili flakes are your friend for customizing the perfect level of heat!
Serve this bubbling hot Sundubu Jjigae alongside a generous bowl of freshly cooked rice to soak up every last drop of the flavorful broth. It’s the ultimate comforting meal, perfect for a cozy night in, especially if you're settling down to watch your favorite K-drama.