Soondubu Jjigae (Korean Soft Tofu Stew) for 2. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. With a rich, flavorful, spicyhot broth and the delicious complement of lots of light, healthful, and nutty tasting soft tofu, soondubu jjigae (pronounced SOONdooboo TCHIgeh), literally "soft tofu stew," is becoming an increasingly. But other soondubu jjigae that we ate in restaurants can have mussels, squids, pork, and other kinds of proteins or vegetables.

It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as tasty as this. Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

Prepare 1/2 of a small onion, chopped.
Prepare 2 cloves of garlic, minced.
You need 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
It's 1/2 teaspoon of sugar.
Prepare 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
You need 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
Prepare 1 Tablespoon of fish sauce.
It's 1 pound of soft tofu.
It's 1-2 of eggs.
You need 1 of small green onion, chopped.
It's of optional: 1 chopped fresh chili.
It's of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make at home. This warming and comforting Korean stew is made with extra soft tofu (soondubu), thinly sliced meat, and kimchi. Kimchi Soondubu Jjigae, or Kimchi Soft Tofu Stew is spicy, satisfying, and gaining popularity by the minute. Nothing soothes you more in cold weather!

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 step by step

Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes..
Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes..
Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too..
Bring the stew up to a vigorous boil again for 2 or 3 minutes..
Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through..
Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think.

Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate how Tofu got such a bad wrap for being a healthy but bad tasting food. Soondubu jjigae (순두부 찌개) is a stew made with smooth tofu curds, soondubu (also spelled sundubu), also known as silken or extra soft tofu. This is the third soondubu jjigae recipe on the blog.