Soft Tofu Stew (Sundubu Jjigae)
Soft Tofu Stew, also known as Sundubu Jjigae, is a popular Korean hot pot dish characterized by its spicy and savory flavors. This comforting stew is made with uncurdled tofu, vegetables, sometimes meat (like seafood or pork), and gochujang (Korean chili paste) or gochugaru (Korean chili flakes). It's a versatile dish that can be adapted to include whatever ingredients you have on hand, making it perfect for a hearty meal any time of the year.
1 tablespoon of Korean chili flakes (gochugaru)
2 cloves of garlic, minced
1/2 onion, sliced
100g of mushrooms, sliced (shiitake, oyster, or any preferred type)
1 cup of kimchi, chopped
200g of soft tofu
1 cup of seafood mix or
Heat the sesame oil in a pot over medium heat. Add the Korean chili flakes and minced garlic. Cook until fragrant.
Add the sliced onion and mushrooms to the pot. Sauté until the vegetables are soft.
Mix in the chopped kimchi and cook for another minute.
If using, add the seafood mix or pork and cook until fully done.
Cut the soft tofu into cubes and add it to the pot, along with the broth.
Bring the stew to a boil, then reduce the heat to simmer for about 15 minutes, allowing the flavors to meld.
Season with soy sauce and salt to taste.
Serve hot in a bowl. Optionally, you can add a raw egg on top of the stew just before serving and let it cook with the residual heat.
Garnish with chopped scallions.