Photo: by titanium22, CC BY-SA 2.0, Wikimedia Commons

Sundubu-jjigae

Name: Sundubu-jjigae
Cuisine: South Korea
Ingredients: 40 g oysters (40g); 2 g dried anchovies (2g); 10 g shiitake mushrooms (10g); 40 g oyster mushrooms (40g); 20 g Korean radish (20g); 10 g onion (10g); 10 g Korean water dropwort (minari) (10g); 3 g green onion (3g); 2 g red chili pepper (2g); 100 g soft tofu (sundubu) (100g); 1 g Seasoning: minced garlic (1g); 10 g ground perilla seeds (10g); 1.5 g soup soy sauce (guk-ganjang) (1.5g); 0.5 g salt (0.5g)

순두부찌개

Korean soft tofu stew

Soups & stewsCourse

172kcal · per serving

1/5Spice

No pork

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About this dish

Sundubu-jjigae (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan. Extra soft tofu, called sundubu in Korean, is softer than other types of tofu and is usually sold in tubes.

Description: Wikipedia — Sundubu-jjigae, CC BY-SA 4.0

Recipe

Perilla Seed Soft Tofu Stew (Deulkkae Sundubu Jjigae)

🌶 Spicy 1/5No porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

oysters굴(40g)
40 g
dried anchovies멸치(2g)
↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
2 g
shiitake mushrooms표고버섯(10g)
10 g
oyster mushrooms느타리버섯(40g)
40 g
Korean radish무(20g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g
onion양파(10g)
10 g
Korean water dropwort (minari)미나리(10g)
10 g
green onion대파(3g)
3 g
red chili pepper붉은 고추(2g)
2 g
soft tofu (sundubu)순두부(100g)
100 g
Seasoning: minced garlic양념 다진 마늘(1g)
1 g
ground perilla seeds들깻가루(10g)
10 g
soup soy sauce (guk-ganjang)국간장(1.5g)
1.5 g
salt소금(0.5g)
0.5 g

Nutrition per serving

172kcal

2.92gCarbs

2.8gProtein

1.36gFat

111.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the oysters well and steam them in a steamer with rising steam.
Boil the anchovies and shiitake stems in the water from steaming the oysters (250g), then remove the anchovies and shiitake stems to make the broth.
Remove the base of the oyster mushrooms, wash, and tear lengthwise, and slice the shiitake mushrooms 0.5cm thick.
Slice the radish into thin squares, julienne the onion, cut the water dropwort into 3cm lengths, and thinly slice the green onion and chili pepper.
Add the oysters, minced garlic, radish, onion and mushrooms to the broth and boil.
Add the ground perilla seeds and soft tofu and bring to a quick boil, season with the soup soy sauce and salt, and finish with the green onion, red chili pepper and water dropwort on top.

💡 TipInstead of the gochugaru usually put in soft tofu stew, ground perilla seeds and perilla seeds give a nutty flavor, reducing sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.