Log in

…

Log in

Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

By Serious Eats

Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

Cook: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: Mon, 13 Jan 2025 06:09:32 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

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

Instructions

View on Serious Eats

↑Support creators by visiting their site 😊

Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Victoria Chafin· 2 years ago

I love it. I made it once exactly as written with bacon (and some greens added in). This time I used beef mince instead of bacon and it is just as good. I got lazy and didn't strain and chop the kimchi this time, just threw it all in together. Probably better to chop it but I'll probably never strain the liquid again, that bit didn't seem worth the extra time. For the eggs, I just crack them in when boiling hot and stir in, works great.

I love it. I made it once exactly as written with bacon (and some greens added in). This time I used beef mince instead of bacon and it is just as good. I got lazy and didn't strain and chop the kimchi this time, just threw it all in together. Probably better to chop it but I'll probably never strain the liquid again, that bit didn't seem worth the extra time. For the eggs, I just crack them in when boiling hot and stir in, works great.