Comforting Korean soft tofu stew simmered with gochujang, garlic, mushrooms, spinach and chili. An easy sundubu jjigae recipe with fresh spring vegetables, ready in 50 minutes.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 4 servingsDifficulty: Medium

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This Korean tofu stew combines silky soft tofu with fresh spring vegetables in a spicy, savory broth. It is light yet nourishing, and just the thing to warm you up and lift your energy on a cool spring afternoon.

Ingredients

  • 400 g (14 oz) soft or silken tofu
  • 150 g (5 oz) spinach
  • 100 g (3.5 oz) fresh mushrooms, such as enoki or shiitake
  • 1 red chili, sliced
  • 2 scallions, cut into pieces
  • 3 cloves garlic, minced
  • 2 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 500 ml (2 cups) chicken or vegetable stock
  • 1 tablespoon toasted sesame oil
  • Toasted white sesame seeds, to serve

Instructions

  1. Heat the sesame oil in a pot over medium heat. Add the garlic and scallions and sauté until fragrant.
  2. Stir in the gochujang, soy sauce and stock and mix well.
  3. Add the tofu in large spoonfuls, then the mushrooms and chili. Bring to a boil, reduce the heat to medium-low and simmer for 15 minutes.
  4. Add the spinach and cook for 2 minutes, until wilted. Sprinkle with sesame seeds and serve immediately.

Tips

  • Adjust the amount of gochujang to control the heat.
  • For extra flavor, add seafood such as shrimp or clams along with the tofu.

Nutrition

Calories: about 200 kcal per serving | Protein: 12 g | Carbs: 18 g | Fat: 8 g

tofu stewKoreansundubu jjigaegochujangspring

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