Sundubu-jjigae (Soft Tofu Stew)

Name: Sundubu-jjigae (Soft Tofu Stew)
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tube (350 g) Extra-soft tofu (sundubu); 480 ml Anchovy-kelp stock; 150 g Mixed seafood (clams, shrimp, mussels); 2 tbsp Gochugaru (Korean chili flakes); 1 tbsp Garlic, minced; 1/4 Onion, chopped; 1 tbsp Sesame oil; 1 tbsp Neutral oil; 1 Egg; 1 stalk Green onion; to taste Fish sauce or salt

Silky uncurded tofu in a fiery red broth of chili oil, seafood and garlic, finished with an egg cracked in at the table.

Fuente

Receta de Korean home kitchens · 🏺 Tradicional

Korean home-style / 한국 가정식 — Sundubu is extra-soft tofu that is never pressed or cut, so it stays in delicate curds. The village of Chodang in Gangneung is famous for making tofu with clean sea water, and the soft-tofu stew built on it is now one of Korea's best-loved everyday jjigae.

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PescetarianoSin lácteos

Pasos

Warm the neutral oil and sesame oil in a ttukbaegi or small pot over medium heat, add the gochugaru and stir just until it blooms into a fragrant red oil — do not let it burn.
💡 Blooming the chili in oil first is what gives the broth its deep red colour and rounded heat.
Add the onion and garlic and soften them for a minute.
Pour in the stock and bring it to a boil.
Add the seafood and cook until the clams open and the shrimp turn pink.
Spoon the soft tofu into the pot in big curds and season with fish sauce or salt; simmer 3–4 minutes without stirring hard so the tofu stays in soft clouds.
Crack the egg into the middle, scatter green onion over the top and serve at once, still bubbling.

💡 Consejos

No seafood? Ground pork sautéed with the chili oil makes an equally classic base.
Serve it fiercely hot in an earthenware pot; the residual heat cooks the egg to your liking.
A spoonful of the stew over rice, then the runny egg — that is the way to eat it.