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Korean · Soups

Sundubu Jjigae

Non-vegEasy

Diet: Non-veg · High-protein

Sundubu Jjigae is a Korean dish. Add soft tofu in large spoonfuls instead of small cubes.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 3 min

  1. Warm 15 ml sesame oil, 15 g gochugaru, 10 g garlic, chopped, 100 g onion, chopped gently for 3 minutes; keep chili from burning.

Simmer · About 10 min

  1. Add 800 ml vegetable stock, 500 g soft tofu, 200 g mushrooms, sliced, 20 ml soy sauce, breaking tofu into large pieces. Simmer 10 minutes.

Finish · About 6 min

  1. Add 2 eggs, 30 g spring onions; cover and simmer 4–6 minutes until eggs are set and reach 71°C / 160°F.

    Check: Look for this result: eggs are set and reach 71°C / 160°F.

Tips

  • Add soft tofu in large spoonfuls instead of small cubes.
  • Judge Sundubu Jjigae by the texture and doneness signs in its steps. Your pan and heat affect how long Sundubu Jjigae takes to cook.

Substitutions

  • Omit eggs for a vegan version using suitable stock.

Storage

  • Get perishable Sundubu Jjigae into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sundubu Jjigae within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sundubu Jjigae to 74°C / 165°F, stirring or turning it for even heating. When Sundubu Jjigae is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sundubu Jjigae includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sundubu Jjigae becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sundubu Jjigae one day ahead. For Sundubu Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sundubu Jjigae on the day of serving.

FAQ

What matters most when making Sundubu Jjigae?

Add soft tofu in large spoonfuls instead of small cubes.

What can I substitute in Sundubu Jjigae?

Omit eggs for a vegan version using suitable stock.

Can I prepare Sundubu Jjigae ahead?

Prepare the measured ingredients for Sundubu Jjigae one day ahead. For Sundubu Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sundubu Jjigae on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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