Sundubu Jjigae
순두부찌개
A representative Korean stew made with soft, uncoagulated Sundubu (Silken tofu) as the main ingredient, boiled spicy with red chili powder and chili oil, and served in a hot earthenware pot (ttukbaegi). Usually, an egg is cracked into the stew right after it finishes boiling.
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Flavor
The silk-like, soft texture of the Sundubu, which you eat with a spoon, contrasts with the spicy and deep umami broth drawn from the chili oil. Adding seafood or pork makes the broth even richer.
Cooking Tips
If you sauté red chili powder in oil over low heat first to make chili oil before adding the other ingredients, the broth color will be more vibrant and the flavor will be enhanced significantly. Use a ttukbaegi to serve it while it's bubbling hot, and add the egg right before turning off the heat to enjoy it soft-boiled.
Substitutes
If you don't have Sundubu, you can substitute it with regular Silken tofu. If you don't have chili oil, you can make your own by sautéing red chili powder in cooking oil over low heat. You can freely change the main ingredients, such as seafood, pork, mushrooms, or kimchi.
Brands
For Sundubu, Pulmuone tube-type Silken Tofu is the most popular, and there are also Sundubu Jjigae sauce packets and meal kits from Chungjungone and Bibigo.
Where to buy
Purchase "Sundubu (Soft/Silken Tofu)" tube products in the refrigerated tofu section of Asian grocery stores. Red chili powder and chili oil can be found at Asian grocery stores or on Amazon.
Storage
Since Sundubu spoils quickly after opening, try to use it immediately. Cooked stew can be stored in an airtight container in the refrigerator for 2-3 days, but due to the nature of Sundubu, it tastes best when freshly cooked.
Related
Kimchi Jjigae, Doenjang Jjigae, Budae Jjigae.
FAQ
Q. How is Sundubu different from regular tofu?
A. Sundubu is a very soft tofu made by lightly curdling soy milk with a coagulant, giving it a texture that you eat with a spoon. Regular tofu for pan-frying or stewing is firmer because it has been pressed to remove water, so if you want the characteristic softness of Sundubu Jjigae, use the Silken type.