Spicy And Comforting: How To Make Sundubu Jjigae At Home

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Classic Sundubu Jjigae Recipe

Point: Sundubu Jjigae is a popular Korean stew made with soft tofu, vegetables, mushrooms, and a spicy broth.
Step 1: Heat a pot over medium heat and add sesame oil.
Step 2: Add minced garlic and chopped onions, sauté until fragrant.
Step 3: Add sliced mushrooms, zucchini, and carrots to the pot, cook until vegetables are slightly softened.
Step 4: Pour in chicken or vegetable broth and bring to a simmer.
Step 5: Add soft tofu and gochugaru (Korean red pepper flakes) to the pot, stir gently to combine.
Step 6: Crack an egg into the stew and let it cook until the whites are set but the yolk is still runny.
Step 7: Serve hot with a side of steamed rice.

Spicy Seafood Sundubu Jjigae Recipe

Point: This version of Sundubu Jjigae adds an extra kick with the addition of seafood like shrimp, clams, and squid.
Step 1: Follow the classic Sundubu Jjigae recipe until step 5.
Step 2: Add cleaned and de-veined shrimp, clams, and sliced squid to the pot.
Step 3: Season with fish sauce and soy sauce for extra umami flavor.
Step 4: Let the seafood cook until shrimp turns pink and clams have opened.
Step 5: Garnish with chopped green onions and cilantro before serving.

Vegan Sundubu Jjigae Recipe

Pork Kimchi Sundubu Jjigae
Pork Kimchi Sundubu Jjigae

Point: For a plant-based version of Sundubu Jjigae, omit the meat and seafood and use vegetable broth instead.
Step 1: Heat a pot over medium heat and add sesame oil.
Step 2: Add minced garlic and chopped onions, sauté until fragrant.
Step 3: Add sliced mushrooms, zucchini, and tofu to the pot.
Step 4: Pour in vegetable broth and bring to a simmer.
Step 5: Add gochugaru, soy sauce, and a splash of rice vinegar for flavor.
Step 6: Let the stew simmer for a few minutes before serving hot with a sprinkle of sesame seeds.