Soondubu jjigae (Korean tofu stew)

    Soondubu jjigae (Korean tofu stew)

    (18)
    4saves
    20min


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    About this recipe: This is an authentic recipe for soondubu jjigae, a warming and hearty Korean tofu stew. Ready in about 20 minutes, makes this an ideal meal for a midweek supper.

    Ingredients
    Serves: 2 

    • 1 teaspoon vegetable oil
    • 1 teaspoon gochugaru (Korean red pepper powder)
    • 2 tablespoons beef mince (optional)
    • 1 tablespoon doenjang (Korean soybean paste)
    • 235ml water
    • salt and pepper, to taste
    • 1 (340g) pack Korean soon tofu or soft tofu, drained and sliced
    • 1 egg
    • 1 teaspoon sesame seeds
    • 1 spring onion, chopped

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean red pepper powder and beef mince. Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
    2. Stir in the soybean paste, coating the beef. Pour in the water and bring to the boil. Season with salt and pepper. Gently drop tofu into the stew and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and spring onion.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    65

    this is a good basic recipe for soon du bu but i just made some changes to make it more authentic first, its all about the broth! I bought dried anchovies (take out the intestine/gut whatever) into a pot with water the garlic, onion, shitake mushrooms and dried kelp! Bring up to a boil for 5 mins on high, then an extra 15-20 mins on low. Then remove the shitake mushrooms and chop them up into small pieces. Then using your clay pot whatever you're using, could be a large sauce pan, with cooking oil, cook the beef with the korean chili powder. Once the beef is almost brown, add the korean fremented chili paste and the shitake mushrooms. Add the broth into the sauce pan (avoid picking up the anchovies, onion, and garlic ). Add the soft tofu. Add a teaspoon of fish sauce (or whatever to your liking, this can be omitted) Once it starts boiling, add the crack egg. Add a teaspoon of seseme oil! it gives a great smell and makes the soup a little more tasty!  -  26 Jun 2010  (Review from Allrecipes US | Canada)

    by
    16

    Don't omit the most important ingredient! in korea, this is fermented soybean paste stew, and it is wonderfully tasty.  -  23 May 2010  (Review from Allrecipes US | Canada)

    by
    9

    This was the first time I succeeded in making soon dubu jigae. It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as tasty as this. I didn't have ground beef but while frying the chilli powder, I crumbled up some dried soup anchovies instead. I added some mixed seafood at the same time I dropped in the soft tofu, along with some chopped jalapeno peppers. It tastes authentic like the ones you purchase from the Korean restaurants. Thank you for the recipe!  -  02 Apr 2012  (Review from Allrecipes US | Canada)

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