If you ever by accident picked up those packets of silken tofu and have no idea how to use it because it just falls apart, boy do I have a recipe for you!⁣
Sundubu is super soft tofu you can get in tubes in Korea, it is used mostly for this stew that is spicy and comforting.⁣
While silken tofu is not exactly the same as sundubu, it makes for a brilliant replacement.⁣
This is so nice over rice or on its own and will warm your cockles during the more colder evenings.⁣
Luckily, this doesn’t use an awful lot of hard to get Korean ingredients and it can be cookes in a jiffy. ⁣

Sundubu Jjigae for 2⁣

1 packet of silken tofu⁣
1/2 onion, sliced length wise⁣
3 cloves of garlic minced ⁣
3 tbs gochugaru⁣
3 tsp sesame oil⁣
3 cups of anchovy stock or light chicken stock⁣
3 tsp fish sauce ⁣
2 tsp soy sauce⁣
1 tsp sugar ⁣
2 stalks of spring onions cut into 3 parts⁣
3 birds eye chilli (optional)⁣
1 egg (optional)⁣

Mix gochugaru with garlic and sesame oil to make a paste. ⁣
Fry onion in a bit of oil in a saucepan, add paste and fry for a couple of minutes. ⁣
Add stock and let it get to a boil.⁣
Add tofu carefully not to break it into too small a pieces. ⁣
Add fish sauce, soy sauce and sugar.⁣
Let it simmer for 10 mins.⁣
Taste and add either more fish sauce or just salt and pepper.⁣
Add spring onion and chilli.⁣
Simmer for another 2 mins then, if you want, crack an egg in it. Let it poach for a minute and serve with fluffy rice. ⁣

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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