top of page

Sundubu Jjigae

Prep time: 10 min

Cook time: 15 min


  • 12 oz/350 g soft tofu (soon tofu)

  • 1/2 Ib/226 g beef or pork (optional)

  • 2 tbsp/30 ml toasted sesame oil

  • 1.6 oz/45 g oyster mushrooms, cleaned and thinly sliced

  • 1 stalk of spring onion, thinly sliced

  • 1/2 cup kimchi


  • 6-8 dried shiitake mushrooms (& the liquid)

  • 2 tbsp/30 ml gochugaru

  • 1 tsp/5 ml minced garlic

  • 1/2 tbsp/7.5 ml soy sauce

  • 1/2 tbsp/7.5 ml Korean fish sauce (vegan: 1/2 tsp/5 ml miso paste )

  • Kosher salt, to taste

  • A dash of ground black pepper, to taste

  • 1/2 tsp/2.5 ml sesame oil


  1. If you don't have anchovy stock or can't use it you can use vegetable stock or use shiitake stock, you can do this by adding the dried shiitake mushrooms to a small bowl and pour the boiling water over them. Let soak for

  2. 20-30 minutes. After the mushrooms turn tender, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake and reserve the soaking liquid this will serve as your stock but be careful with the remaining sediments you can't add that to the soup.

  3. Heat a pot over medium-low heat and add the sesame oil. Once the oil is hot, add the beef/pork and brown it on all sides. Add the gochugaru. Cook and stir for 30 seconds. Add the onion and garlic. Stir for another 30 seconds to a minute to incorporate. Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.

  4. Add the shiitakes and kimchi. Taste the broth. Add salt and pepper to taste and stir to mix well. The broth will be a bit salty so that it can flavor the tofu. Cover and simmer for 10 minutes.

  5. Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. Add the enoki mushrooms and green onions. Give the soup a gentle stir, being careful not to break apart the tofu too much. Bring the soup to a rolling boil. You can crack an egg over the stew at this point and mix it or leave it whole if you desire but it's optional.

  6. Serve hot with rice and enjoy!

31 views0 comments

Recent Posts

See All

Prep time: 5 minutes Cook time: 15-20 min Servings: 4 Ingredients: 2 lbs chicken wings (drumlets and winglets only) 1 tsp salt 1 tsp pepper 1 tsp ginger paste oil, for frying Wet batter 1/2 cup potato

Ingredients: Cucumber Dill Sandwich: 4oz cream cheese, softened lemon zest 1 pinch salt dill, chopped 6 slices potato bread Salmon Sandwich 1 package of smoked salmon 1/2 cucumber 2oz cream cheese dil

bottom of page