Spicy Korean Silken Tofu Soup – Sundubu Jjigae
This soup has been one of my pregnancy cravings, especially late at night after putting my daughter to bed. It such a spicy bowl of comfort. Thank goodness it only takes 15 minutes to make! My friends and I used to go to tofu houses in southern California and get this soup served to us in traditional clay pots. That’s where I discovered my love for them and I’m so excited to share with you my take on sundubu jjigae! Don’t forget to share pictures with me on Instagram when you make it @thebitewithjackie !
Ingredients:
2 Tablespoons vegetable oil
2 cloves garlic, finely minced
2 green onions, finely chopped
1/3 cup kimchi, chopped
1 heaping tablespoon gochujang (Korean hot pepper paste)
1 heaping tablespoon gochugaru (Korean red pepper flakes)
2-3 teaspoons soy sauce
1-2 teaspoons fish sauce (optional but recommended for umami flavor – omit to keep vegan)
2 teaspoons Japanese soup stock (optional – watch video to see which one I have – omit to keep vegan)
1 zucchini, cut into bite size
4 cups water
Touch of salt to taste
1 – 16oz package silken tofu
Serving suggestions:
With steamed white rice
Sesame oil
Directions:
In a medium pot, add the vegetable oil and heat to medium. Add in the garlic and green onions and stir until fragrant. Add in the kimchi, the gochujang and gochugaru and mix until combined. Add in the soy sauce, fish sauce and soup stock and mix well.
Toss in the zucchini and coat them with the spicy mixture. Add in the water and touch of salt (remember, the sauces are already salty, so you’ll only need a bit) and bring the soup to a boil for 5 minutes. After it boils, spoon in the tofu by the heaping tablespoon directly into the pot and let cook an additional 5 minutes. Remove the pot from the heat. Serve with a side of white rice and a sprinkle of sesame oil if desired. Enjoy!
Spicy Korean Silken Tofu Soup – Sundubu Jjigae
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic finely minced
- 2 green onions finely chopped
- 1/3 cup kimchi chopped
- 1 heaping tablespoon gochujang Korean hot pepper paste
- 1 heaping tablespoon gochugaru Korean red pepper flakes
- 2-3 teaspoons soy sauce
- 1-2 teaspoons fish sauce optional but recommended for umami flavor – omit to keep vegan
- 2 teaspoons Japanese soup stock optional – watch video to see which one I have – omit to keep vegan
- 1 zucchini cut into bite size
- 4 cups water
- Touch of salt to taste
- 1 – 16oz package silken tofu
Serving suggestions:
- With steamed white rice
- Sesame oil
Instructions
- In a medium pot, add the vegetable oil and heat to medium. Add in the garlic and green onions and stir until fragrant. Add in the kimchi, the gochujang and gochugaru and mix until combined. Add in the soy sauce, fish sauce and soup stock and mix well.
- Toss in the zucchini and coat them with the spicy mixture. Add in the water and touch of salt (remember, the sauces are already salty, so you’ll only need a bit) and bring the soup to a boil for 5 minutes. After it boils, spoon in the tofu by the heaping tablespoon directly into the pot and let cook an additional 5 minutes. Remove the pot from the heat. Serve with a side of white rice and a sprinkle of sesame oil if desired. Enjoy!
