One of our favorite foods when eating at a Korean restaurant is their tofu soup (Sundubu Jjigae – 순두부찌개). The spiciness from the gochugaru (pepper flakes), the umami flavor from the anchovy sauce, the soft boiled egg, the silkiness of the extra soft tofu all make for an unforgettable and unimaginable experience.
The ingredients you put inside can vary from pork, clams, shrimp, beef, kimchee, and lots of other options can truly make the soup your own. Personally, I like to cook it with mushrooms and beef, but you can try any vegetable, seafood, and/or meat option to make a soup that you would like for your own.
Take a look at the recipe below and join me for the live stream to watch me make the soup in real time.
Tofu Soup – Sundubu Jjigae
Ingredients:
- 1 package 12 ounces sundubu (extra soft/silken tofu)
- 1 pound of sliced beef
- 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
- 2 cloves garlic, minced
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 cup stock
- 1 tablespoon fish sauce
- 1 teaspoon of salt
- 1 egg per person
Preparation:
- Cut the meat and mushrooms into small thin strips. Add the meat, mushrooms, red chili pepper flakes, garlic and sesame oil to a pot, and place it over medium heat.
- Stir-fry until the meat is cooked and the mushrooms are reduced, 5 to 6 minutes.
- Pour in the broth and add the fish sauce. Bring it to a boil, and turn it down to a simmer for 3 to 4 minutes.
- Add the soft tofu in big chunks. Cook for 4 -5 minutes. Add in the salt.
- Add an egg into the stew to serve and cook it for about 4 minutes. Take the soup off the stove and pour into bowls for serving. The egg will still cook in the hot soup. If you want a more done egg, leave it on the stove for longer.
Live Stream
Kitchen Items used in these recipes
 |  |  |
| Duxtop Portable Induction Cooktop | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
