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Making Korean Tofu- Sundubu Jigae at Home

This tofu recipe came from my follow foodie Kenneth, and it is a dish called Sundubu Jigae. I’ve always been big fan of Korean food, but had never made any dishes at home. I always went out to a local restaurant. I assumed it was very complicated, but in fact, the basics are quite simple.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp Hot Korean Pepper Flakes or more to taste.
  • 1 tsp Toasted Sesame Seed Oil
  • 1 1/2 cup Fish Stock low sodium
  • 1/2 Onion chopped
  • 2 Garlic clove chopped
  • 1 Tbsp Vegetable Oil
  • 1 Green Onion/spring onion chopped
  • 1 cup well fermented Kimchi chopped
  • 1 tsp light Soy Sauce try a Korean brand, they are sweet and smoky.
  • 1/2 tsp Sugar or substitute
  • 1 package Soft Tofu
  • 2 Eggs cracked into a cup. Always a good idea to avoid any shells.
  • Splash of Red Boat Fish Sauce

Equipment

  • Heavy Pot

Method
 

  1. Mix the pepper flakes and toasted sesame seed oil into a paste and set aside. In a heavy based pan, such as Le Cruset, heat the oil to medium and fry onion and garlic until soft.
  2. Add kimchi and stir for a minute. Add 1 cup of fish stock, cover and cook for 7 minutes over medium heat. Then add soy sauce and sugar and mix. Gently add in the tofu and break it into large chunks. Add rest of stock and pour the hot pepper mixture on top and gently stir in.
  3. Add the cracked eggs and cover. Let it cook for a few minutes until the egg just sets. Sprinkle with green onion and fish sauce and serve with brown Jasmine rice.
Note: There is no additional salt in this recipe and it is not needed, as you have the soy sauce and the fish sauce at the end. Try to get a low sodium stock, as then you have control of the saltiness. You can always add salt, but you can’t take it away.

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