Description
Korean Tofu Soup, also known as Sundubu-jjigae, is a hearty and spicy stew that features silky soft tofu, vibrant vegetables, and often includes seafood or meat. It’s a beloved comfort food in Korean cuisine, known for its rich, deep flavors and health benefits.
Ingredients
1 tablespoon sesame oil
4 cloves garlic, minced
1 onion, diced
2 tablespoons Korean red pepper flakes (gochugaru)
1 tablespoon Korean fermented soybean paste (doenjang)
4 cups vegetable broth
1 package silken tofu, cut into cubes
1 cup mushrooms, sliced
1 zucchini, sliced
1/2 cup kimchi, chopped
1 teaspoon sugar
Salt to taste
2 green onions, chopped
1 egg (optional)
Instructions
In a large pot, heat the sesame oil over medium heat. Add the garlic and onion, and sauté until they start to soften.
Stir in the Korean red pepper flakes and soybean paste. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat and add the silken tofu, mushrooms, zucchini, and kimchi to the pot. Gently simmer for about 10 minutes.
Season the stew with sugar and salt. Adjust according to taste.
If using, crack an egg into the center of the stew just before serving and let it poach gently in the hot broth.
Garnish with green onions before serving.
Notes
- Adjust the spice level by varying the amount of chili powder.
- Vegetarian version: Skip seafood or meat and add more vegetables like mushrooms or zucchini.
- Always serve boiling hot for the best experience.
- Can be adapted for vegetarian, gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Korean
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg