Are you craving a comforting, flavorful meal that will warm your belly and your heart? Look no further than sundubu-jjigae, Korea’s beloved soft tofu stew. This popular dish is a staple in many Korean households, and with good reason – it’s easy to make, packed with nutritious ingredients, and can be tailored to suit any taste.
In this article, we’ll take you on a journey through 20 mouth-watering sundubu-jjigae recipes that will spice up your mealtime routine. From classic combinations featuring soft tofu and seafood, to bold twists incorporating spicy kimchi and pork belly, there’s something for everyone in this collection of recipes. Whether you’re a seasoned cook or just starting out, these recipes are sure to become instant favorites. So grab your wok, heat things up, and get ready to dive into the world of sundubu-jjigae!
Classic Korean Sundubu-Jjigae with Soft Tofu and Seafood
This recipe brings together the comforting flavors of soft tofu, seafood, and gochujang, a staple Korean chili paste. A hearty and spicy stew-like dish, sundubu-jjigae is perfect for a cozy night in.
Ingredients:
– 1 block soft tofu, drained and cut into small cubes
– 1/2 cup mixed seafood (shrimp, clams, mussels), rinsed and patted dry
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon gochujang
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood and cook until pink and just done, about 4-5 minutes.
4. Stir in gochujang, soy sauce, sugar, and black pepper.
5. Add tofu and stir to combine with the sauce.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Spicy Kimchi Sundubu-Jjigae with Pork Belly
This recipe combines the spicy kick of kimchi with the rich flavor of pork belly, all wrapped up in a savory and comforting stew. Perfect for a cozy night in or as a bold addition to your next dinner party.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups kimchi, chopped (store-bought or homemade)
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup water
– Salt and black pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the pork belly and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic, Gochujang, soy sauce, and chili flakes. Cook for 1 minute, stirring constantly.
4. Add the kimchi and water to the pan, stirring to combine. Bring to a simmer.
5. Return the pork belly to the pan and cook until heated through, about 2-3 minutes.
6. Season with salt and black pepper to taste.
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Vegetarian Sundubu-Jjigae with Mushrooms and Zucchini
Sundubu-jjigae, a popular Korean stew, gets a vegetarian twist with the addition of sautéed mushrooms and zucchini. This hearty dish is perfect for a cozy night in.
Ingredients:
– 1 tablespoon vegetable oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 medium zucchini, diced
– 1/4 cup gochujang (Korean chili paste)
– 2 cups vegetable broth
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add zucchini; cook for an additional 2-3 minutes, or until tender.
5. In a small bowl, whisk together gochujang and soy sauce.
6. Pour the sauce into the skillet; stir to combine with vegetables.
7. Add vegetable broth; bring to a simmer.
8. Reduce heat to medium-low; let stew cook for 10-15 minutes, or until flavors have melded together.
Cooking Time: 20-25 minutes
Serves: 4-6
Seafood Sundubu-Jjigae with Clams and Shrimp
Sundubu-jjigae is a popular Korean stew that combines flavorful seafood with a spicy kick. This recipe adds clams and shrimp to the classic combination, making it a hearty and satisfying meal.
Ingredients:
– 1/2 cup sundubu (Korean-style soft tofu)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1/2 pound large shrimp, peeled and deveined
– 2 teaspoons Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup water
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cut the sundubu into small cubes.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
3. Add clams and shrimp; cook until pink.
4. In a small bowl, whisk together Gochujang, soy sauce, and chili flakes.
5. Pour the mixture over the seafood and tofu; add water.
6. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors meld.
7. Season with salt and black pepper to taste.
8. Garnish with chopped scallions (if using).
Cooking Time: 20-25 minutes
Beef and Tofu Sundubu-Jjigae with Gochujang
This hearty Korean-inspired stew combines tender beef, crispy tofu, and a depth of flavor from gochujang, a fermented chili paste. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb beef (such as brisket or chuck), sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon gochujang
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– 4 cups beef broth
– 1/4 cup water
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 3-4 minutes.
2. Remove beef from pot; set aside. Add tofu, onion, and garlic to the pot and cook until the vegetables are tender, about 5 minutes.
3. In a small bowl, whisk together gochujang, soy sauce, sugar, and black pepper. Add the mixture to the pot and stir to combine.
4. Add beef broth and water to the pot; bring to a boil.
5. Return beef to the pot and simmer until cooked through, about 10-15 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 25-30 minutes
Extra Spicy Sundubu-Jjigae with Chili Flakes and Green Onions
This recipe amplifies the heat of traditional sundubu-jjigae by adding an extra kick from chili flakes, making it a perfect choice for those who crave a spicy seafood stew. With the addition of crunchy green onions, this dish is both flavorful and refreshing.
Ingredients:
– 1 cup sundubu (soft tofu)
– 2 cups water
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon ground black pepper
– 2 cloves garlic, minced
– 1 cup mixed seafood (shrimp, clams, and squid)
– 2 green onions, thinly sliced
– Salt to taste
Instructions:
1. In a large pot, combine water, gochujang, soy sauce, sugar, red pepper flakes, and black pepper. Bring to a boil.
2. Add the garlic, seafood, and sundubu. Simmer for 10-12 minutes or until the tofu is fully cooked and the seafood is tender.
3. Stir in the sliced green onions. Season with salt to taste.
4. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Quick and Easy Sundubu-Jjigae with Anchovy Broth
Sundubu-jjigae is a Korean-style soft tofu stew that’s easy to make and packed with flavor. This recipe adds an umami boost with anchovy broth, making it a hearty and satisfying meal.
Ingredients:
– 1 block of firm or extra-firm tofu, cut into small cubes
– 2 cups of anchovy broth (see note)
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– 1/4 teaspoon of ground black pepper
– 1/4 cup of chopped scallions for garnish
– Optional: noodles, vegetables (such as spinach or mushrooms), and/or other ingredients to suit your taste
Instructions:
1. Heat the anchovy broth in a large pan over medium heat.
2. Add the Gochujang, soy sauce, and black pepper. Stir well to combine.
3. Add the tofu and stir gently to coat with the broth mixture.
4. Cook for 5-7 minutes or until the tofu is fully cooked and the broth has thickened slightly.
5. Taste and adjust the seasoning as needed.
6. Garnish with chopped scallions and serve hot over noodles or rice, if desired.
Cooking Time: 15-20 minutes
Cheesy Sundubu-Jjigae with Mozzarella and Enoki Mushrooms
Sundubu-Jjigae is a popular Korean spicy stew, typically made with tofu and various vegetables. This recipe adds a twist by incorporating mozzarella cheese and earthy Enoki mushrooms for an creamy and savory treat.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of mixed vegetables (bell peppers, carrots, zucchini)
– 1 cup of Enoki mushrooms, sliced
– 1/4 cup of mozzarella cheese, shredded
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– Salt and black pepper to taste
– 2 cups of chicken or vegetable broth
Instructions:
1. Heat the sesame oil in a large pan over medium heat.
2. Add the tofu, mixed vegetables, and Enoki mushrooms. Cook until the vegetables are tender, about 5 minutes.
3. Add the garlic, Gochujang, soy sauce, and mozzarella cheese. Stir well to combine.
4. Pour in the broth and bring to a simmer.
5. Reduce heat to low and cook for an additional 2-3 minutes or until the cheese is melted and the stew has thickened slightly.
6. Season with salt and black pepper to taste.
7. Serve hot over rice.
Cooking Time: 15-20 minutes
Healthy Sundubu-Jjigae with Kale and Tofu
This Korean-inspired stew is a nutritious twist on the classic comfort food, packed with protein-rich tofu, nutrient-dense kale, and a flavorful broth. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups chopped kale, stems removed
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 2 cups vegetable broth
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add tofu, onion, and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add Gochujang, vegetable broth, and kale; stir well to combine.
4. Bring the mixture to a simmer, then reduce heat to low and let cook for 10-12 minutes or until the kale is tender.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve hot over rice or noodles.
Cooking Time: 15-17 minutes
Seafood Medley Sundubu-Jjigae with Squid and Mussels
A flavorful and spicy Korean-style hot pot dish featuring a medley of seafood, including tender squid and mussels, simmered in a savory broth.
Ingredients:
– 1/2 cup sundubu jjigae paste
– 2 cups water
– 1/4 cup diced onion
– 1/4 cup diced garlic
– 1/2 pound squid, cut into bite-sized pieces
– 1/2 pound mussels, scrubbed and debearded
– 1 tablespoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– 2 tablespoons chopped green onions for garnish
Instructions:
1. In a large pot or wok, combine sundubu jjigae paste, water, onion, garlic, squid, mussels, soy sauce, Gochujang, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the seafood is cooked through.
3. Taste and adjust the seasoning as needed.
4. Serve hot, garnished with chopped green onions.
Cooking Time: 15 minutes
Spicy Pork Sundubu-Jjigae with Soft Tofu and Bean Sprouts
Spicy Pork Sundubu-Jjigae with Soft Tofu and Bean Sprouts: A Spicy Korean Rice Bowl Staple
This spicy and savory stir-fry is a popular Korean comfort food made with tender pork, soft tofu, crunchy bean sprouts, and a variety of spices. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb ground pork
– 2 cups mixed rice cakes (dried or fresh)
– 1/4 cup soft tofu, cut into small cubes
– 1/2 cup bean sprouts
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook the rice cakes according to package instructions.
2. In a large pan, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the Gochujang, soy sauce, sesame oil, garlic, and ginger to the pan and stir-fry for 1 minute.
4. Add the soft tofu and bean sprouts to the pan and stir-fry for an additional 2-3 minutes or until the ingredients are well combined.
5. Season with salt and black pepper to taste.
6. Serve the spicy pork sundubu-jjigae over cooked rice cakes, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Vegan Sundubu-Jjigae with Tofu and Seaweed
Vegan Sundubu-Jjigae with Tofu and Seaweed: A Spicy Korean-Inspired Stew
Get ready to heat up your senses with this vegan twist on the classic Korean dish, Sundubu-Jjigae. This spicy stew is made with extra-firm tofu, savory seaweed, and a blend of aromatic spices.
Ingredients:
– 1 block of extra-firm tofu, cut into small cubes
– 2 cups of mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 cup of dried wakame seaweed, rehydrated and chopped
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of ground ginger
– 1/4 teaspoon of red pepper flakes
– Salt and black pepper to taste
– 2 cups of vegetable broth
Instructions:
1. In a large pot, heat the sesame oil over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the mushrooms and garlic to the pot and cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Add the rehydrated seaweed, Gochujang, soy sauce, ginger, and red pepper flakes to the pot. Stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
7. Return the tofu to the pot and cook for an additional 2-3 minutes, until heated through.
Cooking Time: 20-25 minutes
Korean Army Sundubu-Jjigae with Sausages and Spam
This spicy Korean stew is a popular comfort food among the military, and this version adds some Western twists with sausages and Spam. Perfect for a chilly evening or a filling lunch.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cups sundubu jjigae sauce (or gochujang)
– 1/4 cup water
– 2 sausages (e.g., Korean-style sausage or Andouille), sliced
– 1 can Spam, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup kimchi, chopped (optional)
– Salt and black pepper to taste
– Cooked rice for serving
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add sausages and Spam; cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Pour in sundubu jjigae sauce and water; stir to combine.
5. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until flavors meld.
6. Taste and adjust seasoning as needed.
7. Serve with cooked rice and kimchi (if using).
Cooking Time: 20-25 minutes
Garlic Lover’s Sundubu-Jjigae with Extra Garlic and Chili Oil
This Korean-inspired hot pot is a garlic lover’s dream come true, featuring an intense garlic broth and succulent vegetables. This recipe adds an extra layer of garlicky goodness with minced garlic and chili oil.
Ingredients:
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced (plus more for serving)
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Korean chili flakes (gochugaru)
– 4 cups chicken or vegetable broth
– 1/4 cup soy sauce
– 1/4 cup Gochujang (Korean chili paste)
– Salt and black pepper, to taste
– Extra garlic and chili oil for serving
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the onion and mushrooms; cook until the vegetables are tender, about 5 minutes.
4. Add the chili flakes, broth, soy sauce, and Gochujang. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the flavors have melded together.
5. Serve hot with extra garlic and chili oil on the side.
Cooking Time: 20-25 minutes
Silken Tofu Sundubu-Jjigae with Mild Broth
A comforting Korean-inspired hot pot dish that combines silken tofu, vegetables, and a mild broth, perfect for a cozy meal.
Ingredients:
– 1 block of silken tofu, drained and cut into small cubes
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button)
– 1 cup of sliced zucchini
– 1 cup of sliced carrots
– 2 tablespoons of sesame oil
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 4 cups of mild broth (chicken or vegetable)
– Salt and pepper to taste
– Optional: Korean chili flakes (gochugaru) for added heat
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the mushrooms, zucchini, carrots, garlic, and ginger. Cook until the vegetables are tender, about 5 minutes.
3. Add the silken tofu cubes and stir to combine with the vegetables.
4. Pour in the mild broth and bring to a simmer.
5. Reduce heat to low and cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste. If desired, add Korean chili flakes for an extra kick.
Cooking Time: 20-25 minutes
Seafood and Kimchi Sundubu-Jjigae with Spicy Broth
This Korean-inspired stew combines the bold flavors of seafood, kimchi, and spicy broth for a satisfying and flavorful meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb mixed seafood (shrimp, clams, mussels), cleaned and chopped
– 2 cups kimchi, chopped
– 2 tablespoons gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 4 cups water
– 2 teaspoons sesame oil
– Salt and black pepper to taste
– Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add garlic, gochujang, soy sauce, sugar, and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Add seafood and kimchi. Simmer for an additional 5-7 minutes or until seafood is cooked through.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 20-25 minutes
Comforting Sundubu-Jjigae with Soft Tofu and Egg
Sundubu-jjigae is a beloved Korean stew made with soft tofu, eggs, and an array of vegetables. This comforting recipe is perfect for a chilly evening or a pick-me-up any time of the year.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 eggs
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (such as zucchini, bell peppers, mushrooms)
– 1 teaspoon of Gochujang (Korean chili paste)
– 1/2 teaspoon of soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mixed vegetables; cook until tender, about 5 minutes.
4. Crack in the eggs; scramble them into small pieces.
5. Add the tofu, Gochujang, soy sauce, salt, and pepper. Stir well to combine.
6. Reduce heat to low; simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot, garnished with green onions.
Cooking Time: 20-25 minutes
Spicy Chicken Sundubu-Jjigae with Tofu and Vegetables
Savor the bold flavors of Korea’s popular sundubu-jjigae, a spicy rice bowl dish, elevated by the addition of crispy tofu and colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1 cup firm tofu, cut into small cubes
– 2 medium carrots, peeled and grated
– 1 medium zucchini, sliced
– 1/4 cup Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 1 tsp garlic, minced
– 1 tsp sesame oil
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pan, cook chicken and Gochujang over medium-high heat until the chicken is browned and cooked through.
2. Add tofu, carrots, zucchini, soy sauce, garlic, and sesame oil. Stir-fry for 3-4 minutes or until vegetables are tender-crisp.
3. Serve chicken and vegetable mixture over cooked rice.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 20 minutes
Luxury Sundubu-Jjigae with Abalone and Tofu
Sundubu-jjigae is a popular Korean spicy soft tofu stew, often enjoyed as a comforting meal. This luxurious version adds succulent abalone for an added layer of richness.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of chopped abalone (fresh or canned)
– 1 cup of gochujang (Korean chili paste)
– 2 cups of anchovy broth
– 1/4 cup of soy sauce
– 2 tablespoons of sugar
– 1 teaspoon of ground black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened.
3. Add abalone and cook for 2-3 minutes.
4. Add gochujang, anchovy broth, soy sauce, sugar, and black pepper. Stir well to combine.
5. Add tofu and stir gently to coat with the sauce.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with green onions and toasted sesame seeds.
Cooking Time: 20-25 minutes
Simple Sundubu-Jjigae with Tofu and Green Chili
Sundubu-jjigae is a popular Korean stew made with soft tofu, vegetables, and gochugaru (Korean chili flakes). This recipe adds an extra kick of heat from green chilies, making it perfect for those who love spicy food.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of vegetable broth
– 1/4 cup of gochugaru (Korean chili flakes)
– 1/2 cup of chopped green chilies
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and black pepper, to taste
– Chopped scallions and toasted sesame seeds for garnish
Instructions:
1. In a large pot, combine vegetable broth, gochugaru, and green chilies. Bring to a boil, then reduce heat to medium-low.
2. Add tofu, soy sauce, and sesame oil. Simmer for 5-7 minutes or until the flavors are well combined.
3. Season with salt and black pepper to taste.
4. Serve hot, garnished with chopped scallions and toasted sesame seeds.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your meals with these 20 delicious and comforting sundubu-jjigae recipes! This popular Korean dish typically features soft tofu, seafood, or meat in a spicy broth. Our collection includes classic variations like kimchi and pork belly, as well as vegetarian and vegan options. You’ll also find unique twists like cheesy and garlic lovers’ versions. Whether you’re in the mood for something simple and quick or luxurious and indulgent, we’ve got you covered with these mouth-watering recipes.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
