Sundubu Jjigae (Spicy Korean Tofu Stew)
Sundubu Jjigae (Spicy Korean Tofu Stew)
Low-carb | Keto | Sugar-free | High Protein | Gluten-free Option | Vegetarian Option | Easy & Delicious
Sundubu jjigae is a Korean classic that's known for its bold and complex flavors. The dish typically features a rich and savory broth made from a combination of anchovy stock, kelp, and Korean chili pepper flakes, which gives it a distinctive heat and depth of flavor that's hard to resist. However, my “quick” version skips the anchovy and seaweed, and uses seafood stock instead. Though this is not the proper way to make it, it’s a decent option for those in a hurry.
Sundubu has a long history in Korean cuisine and is believed to have originated in the city of Busan, where it was first made by fishermen using the seafood they caught during their daily hauls. The dish eventually spread throughout Korea and has since become a beloved comfort food for many Koreans around the world. What really makes sundubu jjigae so famous is its use of a distinct “soon tofu” or extra soft tofu, which is added to the stew just before serving. This gives the dish a velvety, almost creamy texture that's perfectly complemented by the spicy flavors of the broth.
Traditionally, sundubu jjigae is made with a variety of ingredients such as seafood, vegetables, and sometimes even meat. Some popular additions include clams, shrimp, mussels, mushrooms, zucchini, and scallions. These ingredients not only add flavor and texture to the dish, but they also provide a range of essential vitamins and minerals that make it a healthy and satisfying meal. So you can really make this dish with whatever proteins and veggies you like! This recipe just gives you a simple version you can easily make, but feel free to put your own spin on it.
Sundubu jjigae is also a great choice for those following a keto diet/lifestyle, as it's low in carbs and high in protein, and is highly nutritious and packed with vitamins and minerals. Its bold and complex flavors, combined with its healthy ingredients, make it a superfood packed meal that just so happens to be absolutely freakin’ delicious! If you like big flavors, and a spicy soul-quenching soup, this recipe is for you! A real taste of Korea!
*And don’t forget to read through the PRO TIPS for this recipe below!*
EQUIPMENT NEEDED:
Small Pot with a lid (or Korean Stone Pot)
INGREDIENTS:
4 oz - Skinless pork belly, chopped into very small pieces (see PRO TIPS)
½ - Small white or yellow onion, sliced
3 cloves - Garlic, chopped
¼ cup - Shiitake mushrooms, sliced
2 Tbsp - Korean red pepper (Gochugaru)
2 Tbsp - Kimchi, chopped
1 ¼ cup - Seafood stock
2 tsp - Soy sauce
1 tsp - Fish sauce
¼ tsp - Sea salt
¼ tsp - Cracked black pepper
11 oz tube - Soon tofu (or extra soft/silken tofu)
2 Tbsp - Sesame oil
1 - Egg
DIRECTIONS:
PREP: Start by cutting and slicing all your ingredients as listed above, and set everything together on the countertop.
FOR THE STEW: In a small lidded pot (or traditional Korean clay pot), saute the pork belly over medium-high heat, stirring regularly until the pork has lightly browned and the fat has melted (If you’re not using pork, add 2 tbsp of avocado oil to hot pot). Add in the onions and garlic, and saute everything together for 90 seconds, then add in the mushrooms and cook for another minute. Add the Korean pepper to the pot, stirring constantly for 15 seconds, just to toast the spices and not burn them.
Next, add in the kimchi, seafood stock, soy sauce, fish sauce, salt, and pepper, and stir to combine. Bring everything to a boil, then gently add in the tofu. Place the lid on the pot and drop the heat down to medium, letting this cook for about 6 minutes, or until the stew is at a rolling boil. Stir in the sesame oil, then crack the egg right over the top of the stew, careful not to break the yolk. Turn the heat down to low, place the lid back on the pot, and cook for another 5 minutes.
TO SERVE: Ladle the stew into serving bowls and enjoy while it’s hot!
Remember to read the Pro Tips Below!
Watch the recipe video on youtube!
PRO TIPS:
You can find these ingredients for this at most grocery stores, but if you can’t, get everything at your local Asian/Korean supermarket!
Put your pork belly in the freezer for about 10 to 15 minutes to firm up. This makes it so much easier to slice.If you can’t find pork belly, you can just thinly slice boneless porkchop instead.
If you don’t eat pork, you can leave it out and use two tablespoons of avocado oil instead to saute the veggies. You can also make this a vegan stew by using vegetable broth instead of seafood stock, and leaving out the fish sauce.
For extra protein, feel free to add in shrimp or any shellfish at the same time as the tofu.
Try serving this with the Keto Fried Rice on page 69 of my new cookbook. Get DINNER IN 30 on Amazon OR get a signed copy HERE!