Korean Spicy Soft Tofu Stew
Korean Spicy Soft Tofu Stew, Sundubu-jjigae 순두부찌개, is an earthy, spicy, and down-home feeling stew that warms you up from the inside. I use a bone broth as the base, but there are several variations that can use a beef or seafood broth.
At the heart of this stew lies the foundation of a rich bone broth, which provides a deep, complex base that carries the entire dish. The use of bone broth isn’t just about flavor – it adds a silky richness and depth that transforms this stew from a simple meal into a luxurious experience. The collagen-rich broth creates a distinctive mouthfeel that coats the palate and enhances every spoonful. While variations exist using beef or seafood broths, the bone broth version offers an unmatched depth that speaks to traditional Korean cooking methods.
The star of the show is the soft tofu, or sundubu, which brings a delicate tenderness to the robust stew. Unlike firmer varieties of tofu, the soft tofu used in Sundubu-jjigae almost melts into the broth while still maintaining its form, creating a luxurious texture that contrasts beautifully with the spicy, robust broth. This interplay of textures – the silky broth, the tender tofu, and any additional ingredients – creates a multilayered eating experience that keeps you coming back for more.
The spiciness of Korean Spicy Soft Tofu Stew, Sundubu-jjigae, is not just about heat – it’s a complex flavor profile that includes earthy notes from Korean red pepper flakes (gochugaru), umami from the broth, and a subtle sweetness that emerges as you eat. This careful balance of flavors is what makes the dish so satisfying and addictive. The heat builds gradually, warming you from within, making it particularly comforting on cold days or when you’re feeling under the weather.
What makes Korean Spicy Soft Tofu Stew, Sundubu-jjigae, truly special is its ability to feel both sophisticated and homey at the same time. Served bubbling hot in a traditional stone bowl, it carries the same comforting quality as a bowl of chicken soup, yet with a complexity of flavor that makes it feel special. The “down-home feeling” it evokes isn’t just about the taste – it’s about the experience of sharing a steaming pot of stew, perhaps with rice and banchan on the side, creating those moments of connection that food does so well.
The versatility of Sundubu-jjigae also adds to its appeal. Whether you’re a meat lover, seafood enthusiast, or vegetarian, there’s a version of this stew that can accommodate your preferences while maintaining its essential character. This adaptability, combined with its deeply satisfying nature, has helped it become not just a Korean favorite but a globally beloved dish.
In many ways, Sundubu-jjigae embodies the essence of Korean cooking – it’s a dish that takes simple ingredients and, through careful preparation and an understanding of flavor balance, transforms them into something greater than the sum of their parts. It’s a reminder that comfort food doesn’t have to be simple or one-dimensional – it can be sophisticated, nuanced, and still feel like a warm hug in a bowl.
Sundubu-jjigae 순두부찌개
- 1 tsp vegetable oil
- 1/4 lb beef or pork
- 1/2 cup kimchi chopped
- 1/2 cup onion sliced
- 2 cloves garlic minced
- 1 tbsp korean red pepper flakes
- 1 tsp sesame oil
- 1 cup bone broth
- 1 tbsp soy sauce
- 1 tbsp sugar or syrup
- 1 tube soft/silken tofu
- 1 egg
- 1 green onion sliced
In a Korean earthenware pot, or regular small pot, heat oil over medium heat.
Cook meat for five minutes until slightly browned.
Add kimchi, onion, and garlic and cook for five more minutes.
Add pepper flakes, sesame oil, and bone broth and cook for five more minutes.
Season with soy sauce and sugar to taste.
Add tofu and break into roughly eighths. Add egg, cover, and cook for 15 minutes.
Salt and pepper to taste.
Add green onion just before serving.
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