Korean Spicy Soft Tofu Soup (Sundubu-jjigae)
A fiery, deeply comforting Korean soft tofu soup featuring a rich chili-garlic paste, silky tofu, enoki mushrooms, tender zucchini, and a poached egg.
Sundubu-jjigae is a staple of Korean comfort food, celebrated for its fiery broth and velvety soft tofu. This version packs a robust umami punch from oyster sauce and gochujang, balanced by fresh vegetables and a cracked egg that enriches the broth as it cooks.
Ingredients
- 2 tbsp Korean hot pepper paste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 pack silken tofu
- 2 tbsp cooking oil
- 3 stalks scallions
- 1/2 zucchini
- 1 cup bean sprouts
- 1 pack enoki mushrooms
- 1/4 cup rehydrated wakame seaweed
- 1 egg
- to taste small millet chili peppers
Instructions
- 1Mix the seasoning sauce
Combine Korean hot pepper paste, light soy sauce, oyster sauce, chili powder, and pepper in a metallic bowl. Add a small amount of water and mix thoroughly with a spoon until smooth and well incorporated.
Tip: Mixing the sauce beforehand helps dissolve the pepper paste evenly and prevents clumping when added to the hot pan. - 2Sauté the scallions
Heat a small amount of cooking oil in a pan over medium heat. Add the sliced scallions and stir-fry continuously until fragrant and slightly softened.
Tip: Keep the heat moderate to release the aromatics without burning the scallions. - 3Pour in the sauce
Pour the previously prepared red pepper sauce directly into the pan containing the sautéed scallions. Stir briefly to combine the flavors.
Tip: Pour carefully to avoid splashing the hot oil. - 4Add tofu and water
Add silken tofu into the simmering sauce mixture in the pan. Pour in an appropriate amount of water and bring the entire mixture to a vigorous boil.
Tip: Handle the silken tofu gently so it does not break apart completely before boiling. - 5Add side vegetables
Arrange slices of zucchini, green bean sprouts, and enoki mushrooms neatly into the simmering soup base.
Tip: Add vegetables that take longer to cook first so they soften evenly in the broth. - 6Add wakame seaweed
Drop rehydrated wakame seaweed into the soup pot along with the other ingredients, then cover with a lid and let everything simmer together.
Tip: Ensure the wakame is fully rehydrated and rinsed before adding it to the soup. - 7Crack an egg into the soup
Crack a whole egg directly into the center of the bubbling spicy soup to add richness and texture.
Tip: Do not stir immediately after adding the egg if you want the yolk to stay intact and poach softly in the broth.
