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Korean Soft Tofu Stew

This "Sundubu Jjigae" (which literally translates to ‘soft tofu stew’) is a Korean dish with a light yet really rich & flavourful base plus a kick of spice from gochugaru!

Ingredients

  • 1 1/2 tbsp toasted sesame oil
  • 1 onion sliced
  • 1/2 cup sliced leeks or green onions
  • 1 tbsp + 2 tsp gochugaru or korean hot pepper powder feel free to adjust according to desired spice
  • 2.5 tbsp soy sauceor to taste
  • 250 g zucchini sliced into small 1/4” thick quarters
  • 150 g enoki mushrooms
  • 200 g sliced king oyster or shiitake mushrooms
  • 3 cups vegetable broth or water
  • 1 tsp garlic
  • 1/2 tsp salt or to taste
  • 1 pack sundubu silken tofu, or soft tofu (300g)

Instructions

  • Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces. If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simple break them into smaller pieces when placing in the stew later on.
  • Heat a medium sized pot or a over medium. Once hot, add in the sesame oil. Sauté the onion and leeks. Sauté for 2-3 minutes until translucent and cooked through. Add in the garlic, gochugaru, and soy sauce. Cook for 2 minutes.
  • Add in the king oyster or shiitake mushrooms and sauté for a few minutes until lightly cooked through, around 3 minutes. Add in the zucchini and mix well. Pour in the vegetable broth or water. Cover the pot and leave to boil over medium high heat, around 7 minutes.
  • Once the zucchini and mushrooms are cooked through, taste soup and season with salt as needed. Add in the tofu and leave to boil for 2-3 more minutes. Enjoy while hot with some steamed rice and your choice of sides.

Notes

This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here.