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Korean soft tofu stew with zucchini and egg in a black earthenware pot
My Babsang

Sundubu Jjigae (Korean Soft Tofu Stew)

Soft tofu in a spicy broth with vegetables and egg. This version contains anchovy stock and oyster sauce; it is not vegetarian.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 modest servings (estimated)
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g Korean soft tofu editorial starting amount; reference gives no weight
  • 350 ml unsalted anchovy stock editorial starting volume; adjust after tasting
  • ¼ onion finely diced
  • ¼ Korean zucchini thin half-moons; size varies
  • ¼ Korean large green onion white and green parts divided
  • 1 green chili optional; sliced
  • 1 egg
  • 1 tbsp toasted sesame oil 15 ml
  • 2 tbsp neutral cooking oil 30 ml
  • 1.5 tbsp gochugaru use 1 tbsp for a milder version
  • 1 tbsp oyster sauce check shellfish and wheat labels
  • 1 tbsp soy sauce 15 ml
  • 1 tbsp minced garlic
  • salt to taste; added at the end
  • sugar optional small pinch

Equipment

  • 1 small heavy pot (at least 1.2 L capacity)

Method
 

  1. Prepare 350 g soft tofu and 350 ml unsalted anchovy stock; these are editorial starting quantities because the reference omits them. Finely dice the onion and white scallion. Slice the zucchini into thin half-moons and the chili into rings. Reserve green scallion for the finish.
  2. Warm sesame and neutral oil over medium-low heat in a small heavy pot. Add onion and white scallion; stir until softened. Avoid browning the aromatics.
  3. Turn the heat low. Stir in gochugaru until the oil turns red and smells fragrant; add soy sauce and oyster sauce. Keep the mixture moist and remove from heat if the chili darkens.
  4. Carefully pour in the stock and stir to loosen the aromatic mixture. Leave room for the tofu and egg; use a pot with at least 1.2 L capacity. Bring to a simmer.
  5. Add zucchini, chili and garlic. Simmer until zucchini is tender, then spoon in soft tofu in large pieces. Heat gently without vigorous stirring so the curds stay intact.
  6. Add the egg and reserved green scallion. Simmer until the egg white and yolk are firm, and the egg mixture reaches 160°F (71°C). Taste, then add a little salt only if needed; optional sugar can soften sharpness. Serve hot with rice.

Notes

Research reference: https://www.10000recipe.com/recipe/6912220 by 케이쿡. My Babsang editorial adaptation, not kitchen-tested. The reference omits tofu weight and broth volume; 350 g tofu and 350 ml stock are suggested starting amounts. Estimated yield: 2 modest servings with rice; estimated prep 10 minutes, cook 15 minutes. Salt is adjusted at the end instead of the reference fixed amount. Contains soy, egg, sesame, fish and shellfish; sauces may contain wheat. Images illustrate the process.