Sundubu Jjigae (Spicy Soft Tofu Stew)

Korea’s most popular jjigae — silky soft tofu in a spicy, complex broth with seafood.

Ingredients

• 2 tubes extra-soft (sundubu) tofu
• 1/2 lb shrimp or clams or mixed seafood
• 3 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 4 cups anchovy-kelp broth
• 2 tbsp soy sauce
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 tbsp vegetable oil
• 4 eggs (one per person, cracked in at the end)
• Green onion to serve

Directions

1. Heat vegetable oil in a stone pot or heavy casserole. Add gochugaru and sesame oil, stir 30 seconds.
2. Add onion and garlic, cook 2-3 minutes.
3. Add broth and soy sauce. Bring to a boil.

Add seafood and cook 3-4 minutes.

1. Add tofu by spooning in large chunks — don’t stir or it will break up.
2. Crack one egg into the stew. Cover and cook 1-2 minutes until white is set.
3. Serve immediately in the stone pot while still bubbling.

Notes

Sundubu is the softest variety of tofu — silken tofu works as a substitute. Serving in a stone pot (dolsot) that keeps the stew boiling at the table is traditional.