Sundubu Jjigae

Ingredients

• 300 g silken tofu (sundubu)
• 150 g medium shrimp, peeled and deveined
• 1.5 tbsp low-sodium soy sauce
• 2 tbsp gochugaru (Korean red chili flakes)
• 2 cups anchovy stock (dashi or kombu stock)
• 1 whole medium yellow onion
• 3 cloves garlic cloves
• 1 tbsp, minced fresh ginger
• ½ whole medium zucchini
• 1 tbsp gochujang (Korean red chili paste)
• ½ tbsp fish sauce
• 1 tsp sesame oil
• ½ tsp rice vinegar
• 2 tbsp green onion, thinly sliced
• 1 whole large egg
• ½ tsp toasted sesame seeds

Instructions

1. 1

   Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves and mince 1 tablespoon of fresh ginger on a cutting board, combining them in a small bowl. Slice 0.5 medium zucchini into thin half-moons about 1/8-inch thick. Thinly slice 2 tablespoons of green onion on the bias. Have the 300g silken tofu and 150g peeled shrimp ready.

2. 2

   Set a 3-quart heavy-bottomed pot or earthenware Korean stone bowl (ddukbaegi) over medium-high heat. Add 2 tablespoons of gochugaru (Korean red chili flakes) and toast for 30 seconds, stirring constantly — you'll smell a toasty, spicy aroma. This blooms the chili flavor.

3. 3

   Pour in 2 cups of anchovy stock (dashi or kombu-based seafood stock) and bring to a boil, stirring occasionally. The mixture should bubble gently and vigorously at the edges.

4. 4

   Add the diced onion, garlic, and ginger mixture to the broth. Stir in 1 tablespoon of gochujang (Korean red chili paste), 1.5 tablespoons of low-sodium soy sauce, 0.5 tablespoon of fish sauce, and 0.5 teaspoon of rice vinegar. Simmer for 2-3 minutes, stirring occasionally, until the flavors meld and the onion softens slightly.

5. 5

   Add the 150g shrimp and zucchini slices to the pot. Simmer for 2 minutes, stirring gently — the shrimp should begin to turn pink at the edges.

6. 6

   Very gently pour the 300g silken tofu into the center of the pot without stirring — it will break apart if agitated. Let it sit in the hot broth for 1 minute to warm through. Carefully stir the entire pot once, folding the tofu gently into the broth.

7. 7

   Create a small well in the center of the pot and crack 1 large egg directly into it. Let the egg cook undisturbed for 30-45 seconds until the white just sets but the yolk remains runny — the residual heat will continue to cook it gently.

8. 8

   Turn off the heat and drizzle 1 teaspoon of sesame oil over the surface. Garnish with the sliced green onion and 0.5 teaspoon of toasted sesame seeds.

9. 9

   If using an earthenware bowl, place it directly on the table with a trivet underneath — the stone will stay hot and keep the jjigae simmering. If using a regular pot, transfer to bowls. Serve immediately with a bowl of rice on the side. Mix the runny yolk into each spoonful for richness.

Tools you’ll need

• 3-quart heavy-bottomed pot or earthenware Korean stone bowl (ddukbaegi)
• wooden spoon or gentle stirring utensil
• cutting board
• sharp chef's knife
• small bowl

More recipes like this

• 

  Himmel und Erde with Pork Chops

  30 min

• 

  Spinach and Feta Frittata

  20 min

• 

  Vietnamese Chicken Noodle Salad

  18 min

• 

  Creamy Butternut Squash Soup

  40 min