Sundubu Jjigae · 순두부찌개

Sundubu jjigae is a Korean stew built around very soft tofu. This kimchi-and-mushroom variation uses no meat or egg. A small saucepan works well: soften the kimchi, add a modest amount of stock, then warm large spoonfuls of tofu without breaking them into tiny crumbs.

2 servings with rice · Prep 10 min · Cook about 15 min

Source-informed cooking guide, not yet kitchen-tested by Mondo Foody. Times are estimates.

Ingredients

1 tbsp = 15 ml · 1 tsp = 5 ml · 1 US cup = 240 ml

• 400 g sundubu or extra-soft silken tofu
• 150 g ripe napa kimchi, chopped; 1 tbsp kimchi juice
• 100 g mushrooms, sliced; 50 g onion, thinly sliced
• 350 ml unsalted vegetable stock or water
• 2 tsp neutral oil; 1 tsp minced garlic
• 1 tsp gochugaru, optional; 1 tsp soy sauce, only as needed
• 1 scallion, sliced; cooked rice to serve

Step-by-step method

1. Cut the onion, mushrooms and kimchi before starting. Open the tofu package over a bowl and drain loose packing liquid without pressing the tofu. Keep the tofu in large pieces.

   

2. Warm oil in a small saucepan over medium heat. Add onion, kimchi and garlic and stir for 3–4 minutes. Add optional gochugaru and stir briefly; add the stock promptly so the flakes do not scorch.
3. Add stock, kimchi juice and mushrooms. Bring to a boil, then simmer about 5 minutes until the mushrooms and onion are tender. Leave room at the top of the pot for bubbling.
4. Spoon in large pieces of tofu and simmer gently for another 4–5 minutes, until hot through the centre. Move the pot gently instead of stirring vigorously. Add scallion, taste and add soy sauce only if needed. Serve carefully in bowls with rice alongside.

Tips & troubleshooting

• Tofu disappearing into the broth? Add it near the end and stir as little as possible. Firm block tofu gives a different texture.
• If the stew tastes strong, add hot water a little at a time. Kimchi and its juice already contain salt.
• The reference serving photograph shows a different sundubu variation, which may contain seafood or egg. Neither is included in the ingredient list here.

Storage & allergens

Cool leftovers in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 3–4 days and reheat throughout to 74°C; bring the broth to a rolling boil. Store rice separately and follow rice-specific storage guidance.

Contains soy. Kimchi may contain fish or shellfish; soy sauce may contain wheat. Use suitable labelled kimchi and stock if preparing a vegetarian version.