By Serious Eats
Soondubu Jjigae (Korean Soft Tofu Stew) Recipe
Instructions
Prep:5minCook:15min
[Photograph: Jessica Leibowitz (mycameraeatsfood.com)] Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here)....
Updated at: Wed, 26 Mar 2025 11:14:05 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
3
Low
Nutrition per serving
Calories241.9 kcal (12%)
Total Fat14.6 g (21%)
Carbs10.8 g (4%)
Sugars5.1 g (6%)
Protein19.7 g (39%)
Sodium684.5 mg (34%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 piecekombu
four-inch-square, sea kelp
½ cupdried anchovies
small, optional
2 cupskimchi
very fermented, with juice
1 tablespoonvegetable oil
0.5 poundpork belly
thinly sliced, or bacon, optional
6scallions
finely sliced, greens and whites reserved separately
4 clovesgarlic
grated on a microplane grater
2 tablespoonsgochujang
1 tablespoonlight soy sauce
2 tablespoonskochukaru
to taste, Korean dried chili flakes
24 ouncessoft silken tofu
roughly broken
4eggs
Instructions
View on Serious Eats
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