Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)

Name: Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 18 g Korean red chili powder ((고추가루 gochugaru, 1 tsp = 3g)); 1 Tbsp soy sauce; 1 Tbsp minced garlic; 1/2 tsp sugar; 1 tsp oyster sauce ((굴쏘스)); 1/4 tsp Sea Salt (Trader Joe's); 1 Tbsp mirin or sake; 2 Tbsp vegetable oil; 1 pinch black pepper; 11 oz extra soft tofu (순두부 sundubu) ((1 pack = 11 oz)); 1 Tbsp gochu yangnyeom for sundubu jjigae ((prepared chili sauce above)); 1/2 cup water; 1/2 tsp salt; 1 tsp guk kanjang ((국간장 korean soy sauce for soup – see Know your Soy Sauce)); 1/2 tsp minced saewoojeot ((새우젓 – fermented shrimp)); 1 tsp fish sauce ((멸치젓 myulchijeot – fermented anchovy sauce)); 1 Tbsp chopped green onions; 1 egg ((optional))

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

ddukgaegi hot pot winter

Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)

Instructions

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Step 1

Mix all the dry and wet ingredients in a bowl except for the oil.

Step 2

Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.

Step 3

Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.

Step 4

Stir 1 Tbs of the gochu yangnyeom (chili sauce) to pot. Add additional salt, guk kanjang, saewoojeot and fish sauce.

Step 5

Start cooking jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes.

Step 6

Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.

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