Sundubu Jiggae, or tofu stew, is an international beloved dish, and my personal all-time favorite. This traditional Korean tofu stew is primarily known for its rich, savory, and flavorful broth. You can find this dish at many Korean restaurants but its taste can be especially great when made and perfected at home.
One of the most important notes to take when learning to make Sundubu Jiggae is the order you cook the ingredients. Like many other Korean dishes, we want to bring out the bold flavors of each ingredient—this is key to making the delicious base and broth of your tofu stew.
Silken Tofu, or the sundubu, is unlike regular tofu as it differs in texture. Sundubu is especially soft and almost feels like jello before cooking. When preparing your sundubu, pay close attention to how you place it in your stew.
While this recipe is quite simple, the complex and earthy flavors you can attain are unmatchable!
- Silken Tofu (sundubu)
- 6 oz ground lean beef
- 1 tbsp. minced garlic
- 1 tspm. sesame oil
- Shitakke Mushrooms
- 6 cups of beef broth
- Preferred amount of Fresh Kimchi
- Heat pot with cooking oil.
- Mix Gochujang, Doenjang, minced garlic, and sesame oil to pan, and fry the paste for a minute while stirring.
- Add ground beef to the pot.
- Add Mushrooms.
- Add beef broth.
- Simmer 5-6 Minutes.
- Add fresh kimchi, then silken tofu (sundubu).
- Simmer on low heat for 3-4 minutes.
- Top with chili Oil and green onions before turning off the heat (Optional).