Sundubu Jjigae (Korean Bubbling Silken Tofu, Mushroom, Zucchini & Gochugaru Broth) – Authentic South Korea Recipe
Served at a rolling boil in an earthenware pot so the silken tofu and egg poach in the smoky chili-sesame broth.
- Country of Origin
- 🇰🇷 South Korea (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cloud-soft silken tofu, Shrimp or clams (or shiitake mushrooms), Zucchini, Korean gochugaru chili flakes, Toasted sesame oil
Ingredients for Sundubu Jjigae (Korean Bubbling Silken Tofu, Mushroom, Zucchini & Gochugaru Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) cloud-soft silken tofu, prepped into bite-sized pieces
- 1.5 cups shrimp or clams (or shiitake mushrooms), washed and trimmed
- 1 cup zucchini
- 1 medium onion and 3 cloves garlic, finely minced with Korean gochugaru chili flakes
- 1.5 tbsp traditional South Korea seasoning (toasted sesame oil, garlic, kelp-shiitake broth)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and Korean gochugaru chili flakes for 3–4 minutes until fragrant.
- Stir in toasted sesame oil, garlic, kelp-shiitake broth and toast for 45 seconds to release the essential oils of South Korea's kitchen.
- Add cloud-soft silken tofu and shrimp or clams (or shiitake mushrooms), tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in zucchini, adjust seasoning, and ladle steaming hot into deep bowls.