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Soondubu Jigae (Korean Tofu)

Soondubu Jigae also called soft tofu stew, it is one of the most popular and classic Korean tofu stew. In this Soondubu recipe, it is made of the pork belly, shiitake mushrooms, anchovies, Enoki mushroom, plenty of soft tofu and finished off with an egg cracked on top. It is a delicious meal that easy to make at home.

Soondubu Recipe

INGREDIENTS

2 tubes soft tofu
5 cup water
3 tablespoons garlic, finely minced
3 dried shiitake mushrooms
12 dried anchovies
2 teaspoons Chili powder
1/3 cup Khumbu
1/2 onion
100g pork belly, sliced
Seafood
1 green onion, chopped
3 teaspoons fish sauce
Sesame oil
2 eggs
Enoki mushroom
1/2 zucchini, sliced

How to make Soondubu Jigae

1. Add 5 cup of water in a wok and add the garlic, dried shiitake mushrooms, dried anchovies, Khumbu and onion. Heat it until boiling; turn the fire down and continue to cook it under middle heat for 20 minutes.

2. Transfer the soup in a bowl. Transfer the mushrooms on a Chopping board and sliced them. Heat the wok with oil, and stir-fry the pork belly under middle heat until the color change.

3. Add the mushrooms and continue to stir-fry it until fragrant. Add the chili powder and mix well.

4. Pour the soup on the wok. Then, add seafood and fish sauce.

5. Add Enoki mushroom and zucchini, cook until boiling. Add the silk tofu.

6. Continue to cook it until boiling, add an egg on it and cook it for a few minutes. Sprinkle sesame oil and green onion. Serve.

Print Recipe
5 from 1 vote

Soondubu Jigae (Korean Tofu)

Soondubu Jigae also called soft tofu stew, it is one of the most popular and classic Korean tofu stew. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Korean
Keyword: Korean Tofu, Soondubu Jigae
Servings: 2
Calories: 268kcal

Ingredients

  • 2 tubes soft tofu
  • 5 cup water
  • 3 tablespoons garlic finely minced
  • 3 dried shiitake mushrooms
  • 12 dried anchovies
  • 2 teaspoons Chili powder
  • 1/3 cup Khumbu
  • 1/2 onion
  • 100g pork belly sliced
  • Seafood
  • 1 green onion chopped
  • 3 teaspoons fish sauce
  • Sesame oil
  • 2 eggs
  • Enoki mushroom
  • 1/2 zucchini sliced

Instructions

  • Add 5 cup of water in a wok and add the garlic, dried shiitake mushrooms, dried anchovies, Khumbu and onion. Heat it until boiling; turn the fire down and continue to cook it under middle heat for 20 minutes.
  • Transfer the soup in a bowl. Transfer the mushrooms on a Chopping board and sliced them. Heat the wok with oil, and stir-fry the pork belly under middle heat until the color change.
  • Add the mushrooms and continue to stir-fry it until fragrant. Add the chili powder and mix well.
  • Pour the soup on the wok. Then, add seafood and fish sauce.
  • Add Enoki mushroom and zucchini, cook until boiling. Add the silk tofu.
  • Continue to cook it until boiling, add an egg on it and cook it for a few minutes. Sprinkle sesame oil and green onion. Serve.

One Response

  1. Grace Hill

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