Easy Soondubu Jjigae (Korean Soft Tofu Stew)

Easy Soondubu Jjigae (Korean Soft Tofu Stew)

from cookerru.com

This warm & comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 green onion (chopped, divided)
  • 1/4 onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp Gochugaru (Korean chili flakes)
  • 1 tbsp each soy sauce, hoisin sauce (or oyster sauce)
  • 1 tsp sugar
  • 2 cups water (anchovy stock, dashi, or unsalted chicken stock for more flavor)
  • 1/4 zucchini (diced)
  • 60 g mushrooms
  • 1 package (320 g) Korean soft tofu (or regular soft tofu)
  • 1 egg
  • 1 chili pepper (chopped, optional)

Directions

  1. 1

    Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.

  2. 2

    Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.

  3. 3

    Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!