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Korean Sundubu Jjigae (Fiery Soft Silken Tofu Stew with Garlic, Chili Oil, and Egg)
The ultimate bubbling Korean soul food: velvety silken tofu cooked in a fiery, fragrant garlic chili oil broth, crowned with a fresh egg cracked right into the boiling stone pot.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Soft silken tofu (sundubu)600 g
- Kelp or vegetable broth400 ml
- Korean red chili pepper flakes2 tbsp
- Toasted sesame oil2 tbsp
- Garlic cloves, minced4 clove
- Soy sauce1 tbsp
- Fresh eggs for serving2 pc
- Green scallions, chopped3 tbsp
- Salt1 tsp
Preparation Steps
1
In a pot over low heat, gently sautƩ minced garlic and gochugaru in sesame oil for 1 minute until fragrant red chili oil develops without burning.
1 min timer
2
Pour in broth, soy sauce, and salt; bring to a rolling boil over medium heat for 5 minutes.
5 min timer
3
Spoon large chunks of silken tofu directly into the boiling soup. Simmer for 4-5 minutes. Right before taking off the heat, crack a fresh egg into the center and scatter scallions; serve bubbling hot with steamed rice.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
16g
Carbohydrates
9g
Fat
13g
Allergens
soyaEggsSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
