A warm and slightly spicy stew that’s just perfect to wake you up on a cold day at the end of winter. This vegetarian version of comfort food is of one of my favorite Korean Stews
Traditionally called SUNDUBU JJIGAE in Korean which translates (Spicy) Soft Tofu Stew. This Tofu Soup Recipe has 13 simple ingredients, and comes together in about 20 minutes. Unlike some soups, this does not really get that much better the longer it sits in the fridge. I like to eat it the same day I make it.
The Inspiration
The traditional versions can have seafood , minced pork, and kimchi and an anchovy broth base, but this is a vegan version, so no animal products in this one. Instead I use a vegetable broth that has more mushroom flavor
It lets the flavors of the fresh seasonal veggies come through as well as the delicate taste of soft tofu, and of course the spices, which just turn everything up to an 11.
If you have ever been to a Korean restaurant, this is a staple. Each person gets their own earthen pot of spicy Korean tofu stew and white rice placed in front of them.
What I love about this dish
The bright color which comes from the Korean chili Powder.
Also depending on the region made, it can contain zucchini, napa cabbage, bok choy or onions too.
Sometimes I garnish with toasted sesame seeds too.
Traditionally an earthenware pot is used to cook the soup, but you can also use a large dutch oven if needed.
The Special Details
Homemade Korean Chili Oil. Add more to turn up the heat, or reduce, if needed. Personally I add just enough to cause some discomfort when eating.
If you don’t have Chili Oil on hand you can also use red pepper powder or
The original recipe calls for anchovy broth as a main ingredient, but for me I use a vegetable broth that has more mushroom flavor.
Crack the egg into the boiling soup just before serving. The heat will cook the raw egg perfectly!
Also, the type of tofu maters in this one. Look for Korean Soft Tofu which can be found in Asian Grocery stores near the regular tofu section. Unlike a regular grocery store which may have 1 or 2 kinds of tofu an Asian Grocery, will have dozens.
Ideally you want the Korean uncurled tofu also called soon-tofu, It is even softer than silken tofu and can be broken into large chunks right in the soup. If you can’t find it don’t worry, just use silken or extra soft tofu instead it will work
It may be hard to find all the ingredients in a regular grocery store. Instead and look for an Asian Market in your town. Even better is a dedicated Korean grocery store.
Substitutions and alterations
Gluten Free option -This is 100% gluten free.
Vegan Option -Leave out the Egg to make a vegan soondubu jjigae
Omnivore Option – Use an anchovy stock & add in the seafood, or pork belly
Korean spicy soft tofu stew Goes best with
Rice
Banchan – (small side dishes like Kimchi, vegetables in brine, stuffed cucumbers, summer reddish, hot and spicy scallion kimchi)
Korean Tofu Soup Recipe
Equipment
- 1 Korean Cooking Korean Stone Bowl (Dolsot)
Ingredients
- 350 g Tofu Korean soft Tofu is best
- 100 g Enoki Mushrooms
- 20 g Shitake Mushrooms
- 1 Egg
- 1 Green Onion sliced
- 400 ml Vegetable Broth
- 1 sheet Dried Kelp
- ½ cup Kimchi
- 1 tbsp gochugaru Korean Chili Oil (more or less to taste)
- 1 clove Garlic Minced
- ⅓ tbsp Vegetarian Fish Sauce
- ½ tbsp soy sauce
- ½ tsp sesame oil
- Salt & Pepper to Taste
- 1 tsp Sesame Seeds Optional
Instructions
- Turn heat to medium and add the chili oil, and garlic. Stir frequently to avoid burning. Takes about 1 minute
- Add in vegetarian fish sauce, and soy
- Turn to medium-high heat and add in dried kelp and vegetable stock. Wait until it comes to a boil
- Squeeze the tofu into small pieces or chunks and add in mushrooms and kimchi Cook for 2-3 minutes.
- Taste and season with salt.
- Remove from heat and transfer to serving bowl
- crack in egg (don't mix, just drop it in, the hot soup will cook it)
- Remove from heat and garnish with sliced green onion, fresh cracked black pepper and drizzle sesame oil over top.
Notes
Let me know if you have made this Korean soft tofu stew. Did you have all the traditional ingredients or did you make a substitution, and how did it turn out?
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Wow. You meant it when you said spicy!