Monday, February 24, 2020

Recipe: Sundubu Jjigae 순두부 찌개 (Korean soft tofu stew)

Our batch of homemade kimchi is nicely matured now, perfect for making all types of Korean stews.  Sundubu jjigae 순두부 찌개, is a warm, comforting Korean stew, also known as soft tofu stew. It is usually made using extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth.

Sundubu jjigae

For my version, I use silken tofu or soft tofu, as this is the closest I can get to soondubu here in KL supermarkets. For the stew, it only takes about 15 to 20 minutes to make, using water, matured (aged) kimchi, dried anchovies stock granules and some kimchi juice. If you don't have kimchi juice (the liquid from fermenting kimchi), just add extra gochugaru (hot pepper flakes) or gochujang (hot pepper paste) to taste.

Matured kimchi is best for making stews as they have a wonderful tang and depth of flavour which gives the stew a more intense flavour. Tofu is the star of the dish, however feel free to add other proteins such as pork. I also add some fresh Chinese cabbage for extra texture. Pretty straightforward, simple recipe which we love!

Sundubu jjigae
Sundubu jjigae recipe

Sundubu jjigae recipe

Sundubu jjigae  순두부 찌개 (Korean soft tofu stew)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 2

1 box (300g) silken tofu or soft tofu
150g matured kimchi, chopped (recipe here)
350g water
5-6 tbsp kimchi juice
100g pork shoulder slices
2 Chinese cabbage, chopped
1/2 tsp dried anchovies stock granules
1 spring onion, cut into 2" lengths

1. In a saucepan, bring water to the boil over high heat. Add chopped kimchi, kimchi juice and dried anchovies stock granules. You may also add the hard Chinese cabbage stem in now. Simmer for at least 8-10 minutes.

2. Once boiling, give the stew a taste. If you prefer your soup spicier, then add some gochugaru.

3. Add the tofu and Chinese cabbage leaves and cook for another 2 minutes. I usually spoon big chunks of tofu from the box directly into the stew. 

4. Add the pork shoulder slices and cook for a further 2 minutes. You may also add pork mince, made into balls, into the stew.

5. Just before serving, add the spring onion. Divide into two bowls and serve immediately with rice.

Soondubu jjigae recipe

Sundubu jjigae recipe

Click here for kimchi recipe, or here to watch the video.

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