Sundubu Jjigae (Soft Tofu Stew)

Ingredients

• 2 tbsp oil
• 0.5 stalk scallion (chopped)
• 0.5 large onion (diced)
• 2 tbsp gochugaru (Korean red chili flakes)
• 0.5 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 500 ml anchovy broth (can substitute with water and a stock cube)
• 0.5 small zucchini (cut into small pieces)
• 1 tbsp minced garlic
• dried shrimp (optional)
• 2 tubes silken tofu
• 2 eggs (or as many as desired)

Steps

1. 1

   Generously oil a pot and add the chopped scallion, diced onion, and 2 tbsp gochugaru.

2. 2

   Sauté the mixture over medium heat until the oil turns red and the aromatics become fragrant.

3. 3

   Add 1/2 tbsp sugar, 1 tbsp soy sauce, and 1 tbsp oyster sauce to the pot and mix well to combine.

4. 4

   Pour in 500ml of anchovy broth (or water with a stock cube).

5. 5

   Add the zucchini pieces, 1 tbsp minced garlic, and optionally a handful of dried shrimp.

6. 6

   Add the 2 tubes of silken tofu to the pot and gently break them apart into large chunks with a spoon.

7. 7

   Crack the eggs into the stew.

8. 8

   Simmer until the eggs are cooked to your preference, then serve immediately.

Notes

For a more traditional flavor, use anchovy broth. If you don't have it, water with a bouillon cube works as a quick substitute. Dried shrimp can be added for extra umami depth.

Nutrition per serving

• main
• soup
• stew
• Korean
• comfort food
• spicy
• tofu
• vegetarian-option