If you’re looking to dive into a warm, comforting bowl filled with flavor, the Korean Soft Tofu Stew with Egg, also known as Sundubu Jjigae, is a perfect choice. This dish is a delightful blend of silky soft tofu, a spicy and savory broth, and the richness of a perfectly cooked egg. Whether you are seeking a hearty breakfast or a cozy dinner, this stew promises to deliver satisfaction with every spoonful.
Tips to make the Korean Soft Tofu Stew with Egg (Sundubu Jjigae) recipe:
1. Choose the Right Tofu: Opt for unpressed, silken tofu for that authentic soft texture. This tofu variety absorbs the flavors of the stew better, providing a melt-in-your-mouth experience.
2. Use a Korean Earthenware Pot (Ttukbaegi): If available, cook the stew in a Ttukbaegi. This traditional Korean earthenware pot retains heat effectively, keeping the stew simmering and enhancing the flavors as it cooks.
3. Go for Quality Korean Chili Flakes (Gochugaru): The unique flavor of Sundubu Jjigae is significantly influenced by the type of chili flakes used. Invest in high-quality Korean chili flakes for an authentic taste and vivid color.
4. Crack the Egg In at the End: For a perfectly poached egg, crack it into the stew towards the end of the cooking process. This ensures the egg maintains its shape and doesn’t overcook, offering a creamy texture to complement the stew.
5. Customize the Level of Spice: Adjust the amount of Korean chili flakes according to your preference for heat. Start with a smaller quantity and gradually increase to find your ideal level of spiciness.
Embracing these tips will help you master the art of cooking a soothing and authentic bowl of Korean Soft Tofu Stew with Egg, perfect for any meal of the day.
How to Make Korean Soft Tofu Stew with Egg (Sundubu Jjigae) Recipe?
Korean Soft Tofu Stew with Egg (Sundubu Jjigae) Recipe
Equipment
- 1 Korean stone pot (Ddukbaegi) or small pot For authentic serving and cooking
Ingredients
- 2 cups Water or Anchovy broth
- 1 block Soft Tofu (Sundubu) Sliced into pieces
- 1 Egg
- 100 g Pork or beef Minced
- 1 tbsp Soy sauce
- 1 tbsp Korean red pepper flakes (Gochugaru)
- 1 tsp Sesame oil
- 1 Green onion Chopped
- 2 cloves Garlic Minced
- to taste Salt and pepper
Instructions
- In a Korean stone pot or small pot, add water or anchovy broth and bring to a boil.
- Add minced garlic, Korean red pepper flakes, and soy sauce. Stir well.
- Add the minced pork or beef, and cook until nearly cooked through.
- Add the soft tofu in pieces without stirring too much to keep its shape.
- Let the stew simmer on medium heat for 5 to 7 minutes.
- Carefully crack an egg into the center of the stew, and let it cook for another minute or two.
- Garnish with chopped green onion and drizzle sesame oil over the top before serving.
- Serve hot straight from the pot with rice and side dishes.
Notes
Nutrition
I love this recipe, making Korean soft tofu stew with egg, also known as sundubu jjigae, is a delightful culinary experience that promises a warm, comforting meal. This dish combines the soft, delicate texture of tofu with the rich flavors of a spicy broth, along with the nutritious addition of an egg, making it a wholesome and savory stew. Its simplicity in preparation and the availability of ingredients make it a great option for both beginners and experienced cooks who want to explore Korean cuisine.
Finally, this stew not only offers a taste of Korea’s rich culinary culture but also provides a comforting and nourishing meal that can be enjoyed in any season. Whether you’re seeking to warm up during the cold months or simply looking for a hearty dish, the Korean soft tofu stew with egg will not disappoint. Its versatility allows for various add-ins, catering to different tastes and preferences, ensuring that each bowl is a unique and satisfying experience.
