Soondubu Jjigae (Korean Soft Tofu Stew) for 2. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. If you start with vegan kimchi, you can even make the stew vegan. Sundubu Jjigae or Korean Soft Tofu Stew is the most delicious and simple way to eat healthy soondubu.

Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

1. You need 1/2 of a small onion, chopped.
2. It’s 2 cloves of garlic, minced.
3. You need 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
4. It’s 1/2 teaspoon of sugar.
5. You need 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
6. You need 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
7. You need 1 Tablespoon of fish sauce.
8. You need 1 pound of soft tofu.
9. You need 1-2 of eggs.
10. Prepare 1 of small green onion, chopped.
11. You need of optional: 1 chopped fresh chili.
12. Prepare of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort in every bowl! My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. It's a Korean soft tofu stew that's a bit spicy in the most delightful. Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 instructions

1. Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes..
2. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes..
3. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too..
4. Bring the stew up to a vigorous boil again for 2 or 3 minutes..
5. Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through..
6. Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! 🙂 My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think.

Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make. Warm and spicy Korean soft tofu stew. The perfect late night soju companion. This stew almost killed my cooking spree when I first started getting into the kitchen.