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Sundubu-jjigae 순두부찌개
Gangnam District, Seoul — Mother recipe · ar de en es fr it ja pt ru zh
A creamy and protein-rich broth with soft tofu that melts in your mouth, accompanied by a mix of crunchy vegetables and spicy meat.
📷 by titanium22 — CC BY-SA 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- soft tofu (sundubu)
- 100 g beef or chicken cubes
- 2 onions sliced thinly
- 3 cm fresh ginger grated
- 2 red peppers sliced into strips
- 4 broccoli stems cut into small pieces
- 100 g kimchi (fermented cabbage) cubed
- 50 ml soy sauce
- 3 tablespoons white miso paste
- 2 eggs
- sesame oil
Method
- Bring a pot of salted water to boil and cook the soft tofu for about 1 minute, then drain.
- In a large pan, heat some sesame oil. Add meat cubes and cook until browned.
- Add onions, grated ginger, and red pepper strips to the meat and stir well for 2-3 minutes.
- Stir in broccoli stems and kimchi with the meat. Cook for another 5 minutes.
- During the last minute of cooking, add soy sauce and white miso paste gradually, stirring until creamy consistency is achieved.
- Divide Sundubu-jjigae broth among hot bowls. Top each portion with a beaten egg just before serving.
The story
Sundubu-jjigae is a specialty of Korean cuisine with roots in the southern part of the country. Its popularity has spread rapidly across Korea, becoming a beloved dish throughout the nation.
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