Sundubu Jjigae

Name: Sundubu Jjigae
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g soft tofu; 150 g seafood mix; 1 tbsp gochugaru; 1 egg; 400 ml stock; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Sundubu Jjigae, a comforting staple in Korean households, is a dish that embodies the art of home cooking. Traditionally enjoyed as a hearty dinner, it brings warmth to chilly evenings. This version follows the soft-tofu house tradition, where ingredients are measured with intuition and care, and the table is set with an air of sharing and community.

The dish boasts a rich, spicy broth tinted with gochugaru, warming the palate with every spoonful. Soft tofu melts into the savory stock, mingling with tender seafood, while a freshly cracked egg adds a silky texture. Each bite is a harmonious blend of heat and subtlety, inviting you to savor the essence of Korean home cooking.

Ingredients

400 gsoft tofu
150 gseafood mix
1 tbspgochugaru
1egg
400 mlstock
to tastefine sea salt

Method

Begin by heating a medium-sized pot over medium heat. Add 1 tablespoon of vegetable oil and allow it to warm up slightly. Add 1 tablespoon of gochugaru, stirring continuously for about 30 seconds to release its aroma and color. Be careful not to let it burn, as this will create a bitter taste.
Add the 150 g seafood mix to the pot. Stir gently, allowing the seafood to cook until it begins to turn opaque and releases its natural juices. This step infuses the base with a rich seafood flavor.
Pour in 400 ml of stock, stirring to combine with the seafood and gochugaru. Bring the mixture to a gentle simmer. This will help meld the flavors together and start forming the broth for the jjigae.
Carefully add the 400 g of soft tofu to the pot, breaking it into large chunks with a spoon. Allow the tofu to gently simmer in the broth, absorbing the flavors while maintaining its soft texture. The tofu should appear slightly puffed and tender.
Crack 1 egg into the simmering jjigae, letting it poach in the hot broth. The egg should cook until the whites are set but the yolk remains slightly runny, adding richness to the dish.
Taste the jjigae and add fine sea salt to your liking. Stir gently to ensure the salt is evenly distributed. This step balances the flavors and enhances the overall taste of the dish.
Serve the Sundubu Jjigae hot, garnished with a sprinkle of chopped green onions or a drizzle of sesame oil if desired. This adds a fresh, aromatic finish and a touch of richness to the dish.