Sundubu jjigae(순두부찌개) is a Korean stew with extra soft, unpressed tofu called sundubu(순두부). A wide variety of other ingredients may be optionally added, such as mushroom, kimchi, aehobak(애호박) or other squash, seafood, meat, and egg.

Serve sundubu jjigae with rice and side dishes. For another similar dish, see my kimchi jjigae recipe.

Recipe

Ingredients

• 1 giant scallion(대파 daepa) or 2 scallion, finely chopped (white and green part separated)
• 2 fresh shiitake or other mushroom, chopped (optional)
• ½ cup kimchi juice (optional)
• 2 tbsp soup soy sauce(국감장 guk-gamjang) or 1 tsp salt
• 2 cup kelp stock or mushroom stock or water
• 2 tbsp gochugaru(고춧가루)
• 1 aehobak(애호박), chopped (substitute zucchini) (optional)
• 1 sundubu(순두부), sliced (substitute other extra soft or silken tofu)
• 1 fresh green chili and/or 1 fresh red chili

Method

• boil scallion white, mushroom, kimchi juice, soy sauce, stock
• add gochugaru, aehobak
• simmer 5 to 10 minutes
• add sundubu, chili
• simmer 5 to 10 more minutes
• garnish with scallion green
• serve