Sundubujjigae is a comforting and versatile Korean stew that offers a satisfying combination of soft tofu, or sundubu, savory pork and earthy oyster mushrooms.
The dish can be customized to suit your spice tolerance, with the option to adjust the level of red chile pepper powder (gochugaru). The addition of eggs, cooked directly in the simmering broth, adds richness and texture to the dish, making for a perfect balance of flavors.
While the recipe calls for soft tofu, feel free to substitute with silken tolfu, or yeondubu, if needed, as it will provide a similar creamy texture. For those seeking an even heartier meal, try adding shellfish for added depth.
This dish pairs beautifully with steamed rice and is an excellent way to enjoy the comforting warmth of Korean home cooking.
Try this recipe from the Hansik Promotion Institute
Ingredients
- 500 grams soft tofu (sundubu)
- 100 grams ground pork
- 100 grams oyster mushrooms
- 1 tablespoon vegetable oil
- 875 ml water
- pinch of salt
- 4 eggs
Seasoning
- 1 tablespoon red chile pepper powder (gochugaru)
- 1 tablespoon sesame oil
- 1 tablespoon minced green onion
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce for soup (gukganjang)
- 2 tablespoons water
Serves 4.
Preparation
Drain the soft dubu in a colander and break into large pieces.
Shred the oyster mushrooms into thin strips.
Mix gochugaru well with sesame oil, then combine with the minced green onion, minced garlic, soy sauce for soup, and water to make the seasoning.
Cooking
Heat a medium saucepan over medium heat and add the vegetable oil. Stir-fry the ground pork with the spicy seasoning.
When the pork is cooked, add 3 1/2 cups of water and bring to a boil. When it boils, add the soft dubu and oyster mushrooms and reduce the heat to low. Simmer for 10 minutes and season to taste with salt.
Divide the stew into 4 small individual saucepans and add an egg to each saucepan. Bring them to a boil until the egg whites are cooked. You could also cook the stew in a large saucepan and add the beaten eggs over the stew just before serving. Ladle into individual bowls.
Tip
There are many types of tofu. Soft tofu, or sundubu, is made by coagulating soymilk protein without draining the water. Soft tofu is known for its characteristically mild taste. If soft tofu is unavailable, silken tofu, or yeondubu, is recommended over firm tofu. Soft tofu is usually packaged in a cylindrical shape.
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