Korean Style Spicy Tofu Stew (Sundubu-jjigae)
What you’ll need
Ingredients
- 2 Tbsp. vegetable oil
- ⅓ cup kimchi, finely chopped with its juice
- ¼ cup diced onions
- 1 Tbsp. Korean red pepper flakes
- ½ cup protein of your choice (e.g., shrimp, chicken, beef or pork), diced into bite-sized pieces
- 1 pack soft tofu
- ½ cup chicken stock
- ½ cup sliced shiitake mushrooms
- 1 pc. egg
- some chopped green onions for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 1 Tbsp. minced garlic
- ½ Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- some Lee Kum Kee Sriracha Chili Sauce, to taste
Made with
Lee Kum Kee products
How to make it
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To prepare the soup base, place a medium-sized or earthenware pot (ttukbaegi) over medium-high heat. Add vegetable oil, kimchi, onions, Korean red pepper flakes, Lee Kum Kee Chili Bean Sauce and minced garlic to the pot.
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Add your choice of protein. Sauté for approximately 3–4 minutes, or until the protein is nearly cooked and the onions are soft.
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Gently add the soft tofu, breaking it into chunks.
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Pour in the chicken stock and Lee Kum Kee Premium Soy Sauce. Bring the mixture to a boil. Depending on the saltiness and fermentation level of your kimchi, you might need to adjust the taste using salt and sugar.
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Once boiling, add the sliced shiitake mushrooms. Make a small well in the center and gently crack the egg into it. Let it boil for another 3–4 minutes.
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Finish it with a sprinkle of Lee Kum Kee Pure Sesame Oil and a dash of Lee Kum Kee Sriracha Chili Sauce. Top with green onions for garnish. Enjoy!
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