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Sundubu Jjigae Recipe Korean Tofu Soup

3 / 5 total 1 ratings

Copyright: RyuKoch

Serving(s): 1

Ingredients

Dashima * 1 Slice
Egg 1 Piece
Spring Onion 1 Piece
Ganjang (korean soy sauce) * 1 Tbsp
Gochugaru (Korean Chillipowder) * 2 Tbsp
Cabbage Kimchi * 100 gr
Garlic Clove 1 Piece
Myeolchi (dried anchovies) * 3
Oil (neutral) 1 Tsp
Silken Tofu 1 Piece
Sesame Oil * 1 Tsp
Water 500 ml
Sugar 1 Pinch
Onion 0.5 Piece

Equipment

Pot * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 350
Difficulty: 2/3
Country: koreanisch
Category: Suppe
Preparation: 5 Min.
Cooking Time 25 Min.
Total Time 35 Min.
no responsibility can be taken for this information

Sundubu jjigae is a very popular Korean spicy tofu soup inside and outside Korea. The key ingredient is sundubu, an unpressed and extremely soft tofu with a high amount of water. It softness adds a silky texture to food. It is usually sold in a plastic tube. This tofu soup is easy a quick to prepare, and it is so warm that is ideal for winter, but you can enjoy it any time of the year.

The robust flavoured and yet simple and comforting dish commonly served in a hot pot at Korean restaurants has many variations and ingredients combinations, which may include seafood, beef, pork, vegetables, mushrooms and kimchi. Focus on one special ingredient you can cook different sundubu jjigae soups:

  • Kimchi Sundubu Jjigae
  • Haemul Sundubu Jjigae (with seafood)
  • Yachae Sundubu Jjigae (vegeterian)
  • Gogi Sundubu Jjigae (with meats)

Kimchi Sundubu Jjigae

Kimchi, that famous fermented cabbage dish is practically a must in a Korean meal. It can be consumed alone, as a side dish or it can be the main ingredient for soups or stews. Kimchi jjiggae or kimchi soup is a popular way to prepare it but it also can be the perfect touch for sundubu jjigae or soft tofu soup. This soup is prepared easily with some stir fried pork, kimchi, traditional stock and soft tofu or sundubu, that is added almost at the end. And to finish an egg is cracked ton top to be slightly cooked with the heat of the soup after it is taken off the heat. This is not only easy to make but delicious and satisfying.

Haemul Sundubu Jjigae

Haemul sundubu jjigae or Korean seafood tofu soup is one the favorites variations of this dish. Seafood makes the soup refreshing and of course tasty. You can use a mix of different seafood like clams and shrimps or use only a type product. Some recipes include mushrooms, but you can substitute the mushrooms for pork or beef. Some people like adding diced zucchini, too. 

Yachae Sundubu Jjigae

Soft tofu soup, sundubu jjgae, is usually made with meet, nonetheless a vegetarian version can be as tasty as the meet or seafood versions. For this soup you can get a mix of mushrooms like shitake and enoki, and vegetables like zucchini and onions. You can also use vegetarian kimchi. This will add more flavour together with the spicy touch of red peppers flakes.

Which kind of tofu is appropriate for soups

Tofu is a versatile product. Its simplicity makes it easy to combine with other ingredients. For soups it is usual to use soft tofu. It only needs a few minutes in the pot to be cooked and absorb all the flavours. Of course, the soup can also be made with firm tofu, but the dish will lack that smooth silky texture of sundubu, and it will need to be cooked longer in order to soften and get the flavours from the stock and the rest of the ingredients. 

Korean tofu soup base or stock

The key to any soup is the stock. In Korea the common soup broth is called dashima-myeolchi yuksu. This traditional Korean broth can be used for soups and even many other dishes (Tteokbokki). It is made with kelp and dried anchovies, furthermore with or without more seasoning (Chili Seeds, Onions, Pyeogo Beosot (Shiitake-Mushrooms)). Although the process is very simple it is better to cook the stock ahead of time, so you can soak kelp for 2 hours or more before cooking, this will help to enhance the flavour. Dried anchovies are mostly used, because you can get them very easily in every korean grocery store.And if you do not want a strong fishy smell, avoid cooking the stock covered. Finally, if you love Korean food, make enough stock and keep it in the freezer.

Sundubu Jjigae Calories and Nutritions

This dish is ideal for people who want to eat flavourful low calories food, especially in winter when food is usually heavy. Depending on the ingredients or versions it can have between 200 and 400 calories. But it does not mean it has a low content of nutrients. It has a high content of protein, vitamins, potassium and calcium.

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Preparation

  1. First prepare the broth. Boil the water, anchovies and the kelp for about 10 minutes..

  2. First fry the kimchi with sesame oil in the pot.

  3. Add the broth and bring it to boil.

  4. Cut the onion, garlic, spring onion and add them.

  5. Now add Gochugaru and soy sauce.

  6. Cut the tofu into cubes (about 1cm x 1 cm). Be careful, because silk tofu disintegrates very easily. Add the tofu cubes into the soup.

  7. Cook everything for another 10 minutes.

  8. As a last step, arrange the Sundubu Jjigae in a bowl and add a raw egg. The egg is going to be cooked by the rest of the heat then.

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