Sundubu jigae – Soft tofu stew

sundubu jigae

A spicy red stew thick with veggies, seafood and silky tofu. The depth of flavour from the fish stock is enhanced by the red pepper paste, gojuchang, and the smooth tofu is complimented by the crunch of the vegetables.  Add in any kind of seafood you desire and this is one fabulous stew!

My yobo really enjoys this stew.  He isn’t a big meat eater and he likes tofu and egg in just about anything. Serve with a bowl of steaming white rice and he is one happy man.

The time you need: 25 mins

Yield: 2 servings

The things you need:

  • 1.5 cups of fish stock (to make fish stock, I boil 6 little fishys with 2 cups of water and reduce.  Then I feed the little fish to the chickens for a taste snack and omega 3 eggs!)
  • 3 cloves of garlic minced
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5 tbsp red pepper flakes, goju garu (add more for a spicier soup)
  • 1 green onion
  • 1/4 c onion chopped
  • 1/2 c zucchini chopped
  • 1/4 c mushrooms chopped
  • 1/2 c shrimp or other seafood
  • 1 tube of soft tofu
  • 2 eggs

anchoviesfish stocksoft tofuchopped veggiesshrimpspicy paste

The how to:

  •  mix together the garlic, soy sauce, sesame oil and red pepper flakes in a pot (I used a stone one)
  • saute the mixture for a few minutes
  • add the chopped veggies and continue to saute for a few more minutes
  • add the fish stock and bring to a boil
  • add the soft tofu in chunks and allow to boil until the veggies are soft
  • with a few minutes left, add the shrimp (so as not not overcook it)
  • crack an egg on top
  • serve!

close your eyesa big surprise

“Open your mouth and close your eyes and you will have a big surprise!”