Everyday Kitchen

Korean · Soups

Sundubu Jjigae

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sundubu Jjigae is a Korean dish. Add soft tofu in large spoonfuls instead of small cubes.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 3 min

  1. Warm 15 ml sesame oil, 15 g gochugaru, 10 g garlic, chopped, 100 g onion, chopped gently for 3 minutes; keep chili from burning.

Simmer · About 10 min

  1. Add 800 ml vegetable stock, 500 g soft tofu, 200 g mushrooms, sliced, 20 ml soy sauce, breaking tofu into large pieces. Simmer 10 minutes.

Finish · About 6 min

  1. Add 2 eggs, 30 g spring onions; cover and simmer 4–6 minutes until eggs are set and reach 71°C / 160°F.

    Check: Look for this result: eggs are set and reach 71°C / 160°F.

Tips

  • Add soft tofu in large spoonfuls instead of small cubes.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Omit eggs for a vegan version using suitable stock.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sundubu Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sundubu Jjigae?

Add soft tofu in large spoonfuls instead of small cubes.

What can I substitute in Sundubu Jjigae?

Omit eggs for a vegan version using suitable stock.

Can I prepare Sundubu Jjigae ahead?

Prepare the measured ingredients for Sundubu Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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