Soft tofu and kimchi stew (Sundubu-jjigae)
Silky tofu, kimchi and mushrooms in a warming red broth. Adjust the chili and finish the optional egg fully cooked.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Household amounts
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Essential
Use very soft silken tofu or a sundubu tube, one 300 g pack. Firm tofu does not give the soft texture of this dish.
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Essential
Keep mature kimchi for its acidity and seasoning. Fresh cabbage alone cannot recreate this dish with the same steps.
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Substitute available
If The mushroom variety you normally use is unavailable
- Use instead
- Fresh button, oyster or shiitake mushrooms
- Amount of replacement
- about 1 paper cupReference amount: 60 g
Use fresh mushrooms, sliced evenly. Varieties change the aroma; this is not an equal-weight swap for dried mushrooms.
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Optional
May be omitted; the dish will be less sweet and aromatic. Skip the onion-preparation step.
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Optional
May be omitted; the flavour becomes milder. Skip the garlic preparation and addition.
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Substitute available
If Unsalted stock is unavailable
- Use instead
- Drinking water
- Amount of replacement
- 2 ½ paper cupsReference amount: 450 ml
The broth will be lighter. Taste before adding salt because kimchi and sauces already add saltiness.
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Optional
May be omitted for a non-spicy cucumber salad. The colour will be paler; keep the vinegar and remaining dressing.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Amount of replacement
- 1 small teaspoonReference amount: 5 ml
Saltiness varies: taste before adding more salt. Tamari also contains soy; check the label for wheat if relevant.
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Substitute available
If Neutral oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Amount of replacement
- 1 level eating spoonReference amount: 15 ml
Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.
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Optional
May be omitted; skip cooking the egg and serve the remaining dish. It loses the egg's richness and protein.
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Optional
May be omitted; it adds fresh aroma rather than structure. Keep the recipe's remaining cooking time.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain excess water from the silken tofu without pressing it. Slice the mushrooms and onion, chop the kimchi, mince the garlic and slice the spring onion. Have 2½ small paper cups of stock ready.
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Step 2
Heat 1 eating spoon of oil in a small pot over medium heat. Cook onion and mushrooms for 3 minutes, stirring. Add garlic and kimchi and stir for 1 more minute; do not let the garlic brown dark.
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Step 3
Lower the heat. Stir in 1 eating spoon of gochugaru for 15 seconds, then immediately add the stock and 1 small teaspoon of soy sauce. Bring to a gentle boil. Start with half the chili for a milder stew.
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Step 4
Add the silken tofu in large spoonfuls. Simmer gently for 3 minutes, moving the pot slightly instead of stirring hard. Keep the tofu as soft curds rather than breaking it into a paste.
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Step 5
If using the egg, crack it into the center, cover and simmer for 4–5 minutes until both white and yolk are set. Add spring onion. Taste a cooled spoonful before adding any more seasoning.
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Step 6
Divide the stew between two bowls, sharing the cooked egg. Serve hot with rice if desired. If you omitted the egg, keep the tofu simmering for the same final few minutes; do not serve barely warmed tofu.
Finished dish
This is a simple mushroom-and-kimchi home version. Contains soy and, if added, egg; some sauces contain wheat and some kimchi contains fish or shellfish. For vegetarian cooking use vegetarian kimchi and vegetable stock. Start with less chili and taste before salting.