Traditional Korean Kimchi Soft Tofu Stew (Sundubu-jjigae)

A vibrant, fat-loss friendly Korean stew featuring silky soft tofu, earthy shiitake, and tangy kimchi in a deeply savory, chili-infused broth.

Ingredients

• 1 tbsp cooking oil
• 2 stalks scallions
• 0.5 unit red onion
• 1 cup chopped kimchi
• 0.5 unit zucchini
• 1 medium potato
• 2 whole shiitake mushrooms
• 500 ml water
• 2 tbsp chili powder
• 1 tbsp cooking wine
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 0.5 tbsp sesame oil
• 350 g soft tofu
• 1 tbsp fish sauce
• to taste red chilies

Instructions

1. 1Heat the oil

   

   Place a stone pot over medium heat and add a small amount of cooking oil. Coat the bottom of the pot evenly to prepare for sautéing the aromatics.

   Tip: Using a spoon to measure your oil is a great way to control fat intake, making this a perfect technique for fat-loss meal preparation.
2. 2Sauté the scallions

   

   Heat a small amount of oil in a pot over medium heat. Add the chopped green scallions and stir-fry them until they become fragrant and slightly softened. This creates a flavorful aromatic base for the stew.

   Tip: Be careful not to burn the scallions; you just want to release their oils to flavor the cooking fat.
3. 3Add the red onions

   

   Incorporate the sliced red onions into the pot with the sautéed scallions. Continue to stir-fry until the onions soften and start to turn translucent, blending their sweetness with the scallion oil.

   Tip: Slicing the onions thinly ensures they cook evenly and integrate well with the other ingredients.
4. 4Stir-fry the kimchi

   

   Add the chopped kimchi to the onion and scallion mixture. Stir-fry for a few minutes to allow the kimchi to release its juices and develop a deeper, more complex flavor through the heat.

   Tip: Using well-fermented kimchi will provide a much richer and more sour flavor profile to the final dish.
5. 5Layer in the zucchini

   

   Place the half-moon slices of green zucchini into the pot on top of the stir-fried kimchi base. The zucchini adds a fresh texture and will absorb the savory flavors of the stew as it cooks.

   Tip: Dont overcook the zucchini early on; it should retain a bit of bite even after the stew is finished.
6. 6Add potatoes and mushrooms

   

   Add the yellow potato chunks and the scored shiitake mushrooms to the pot. These hearty ingredients will provide substance and an earthy umami flavor to the Korean-style vegetable stew.

   Tip: Scoring the tops of the shiitake mushrooms allows them to absorb more broth and makes for a professional-looking presentation.
7. 7Add the water base

   

   Once your vegetables—including the sliced zucchini, potatoes, and shiitake mushrooms—are in the pot, pour in clean water from a pitcher. Add enough liquid to nearly submerge the ingredients, providing the volume needed for a hearty, simmering stew.

   Tip: For even more depth of flavor, you can replace the plain water with a light vegetable or dashi stock.
8. 8Season with spice paste

   

   Incorporate the pre-mixed seasoning sauce into the liquid. This sauce, a blend of chili powder, garlic, soy sauce, and sesame oil, should be stirred thoroughly with a wooden spoon into the bubbling broth until it is completely dissolved and the stew takes on a rich, vibrant red color.

   Tip: If you prefer a milder dish, start with less chili powder in your paste and adjust to your spice tolerance later.
9. 9Add the soft tofu

   

   After the stew has boiled for about five minutes, carefully lower pieces of soft white tofu into the red broth. Use a wooden spoon to place them gently so they remain intact, allowing the delicate tofu to absorb the spicy and savory flavors of the surrounding liquid.

   Tip: Soft or silken tofu works best here as its creamy texture provides a wonderful contrast to the spicy, acidic kimchi broth.
10. 10Season with fish sauce

    

    Pour in a spoonful of fish sauce. This traditional seasoning provides a deep umami flavor and essential saltiness, rounding out the heat of the kimchi and chili powder.

    Tip: Fish sauce is naturally salty and potent, so add it one spoonful at a time and taste the broth before adding more.
11. 11Final garnish and serve

    

    To finish the dish, sprinkle a generous amount of freshly chopped green scallions and sliced red chilies over the surface of the bubbling stew. This final touch adds a pop of fresh color, a bit of heat, and a crisp texture to the meal.

    Tip: Serve this dish immediately while its steaming hot for the most appetizing experience.

Storage & Reheating

Burn It Off

Frequently Asked Questions