How to Enjoy Korean Soft Tofu Stew the Best Way: As Featured on Jinny's Kitchen 2

My family has been running a restaurant in Seoul for over 20 years, specializing in soft tofu stew (Sundubu Jjigae) and spicy stir-fried pork (Jeyuk Bokkeum). Back when I lived in Korea, I would get up early to help my brother prep the tofu stew for lunch service before heading off to work. For me, Sundubu Jjigae is a dish that reminds me of home and family.

I was thrilled when Park Seo-Joon cooked Sundubu Jjigae on *Jinny’s Kitchen*. While his recipe is pretty close to what we make, I’ve simplified it a bit to make it easier to follow. Trust me—if you stick to the recipe, you’ll end up with an amazing dish. I know Korean food can seem a little intimidating to some, but give it a try. You won’t regret it!

Filming this recipe wasn’t easy! Cooking while shooting with just one camera meant I couldn’t be as perfect as I usually am. In the first take, the pan got too hot, and I ended up burning the chili powder. If you watch closely, you’ll see that by the time I add the chili powder, the sauce has already darkened a little too much. 😊 So, here’s my tip: always toast the seasoning on low heat to get the best flavor out of the chili oil without burning it. Learn from my mistake and nail it on your first try!

Enjoy!


*Ingredients for Soft Tofu Stew Seasoning (Makes enough for 2 servings):*

3 tablespoons vegetable oil
1/2 cup green onions (chopped; see video for reference)
1/2 cup ground pork (see video for reference)
1/2 cup diced onion (see video for reference)
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon sugar
A pinch of MSG (optional)
2 tablespoons Korean red chili powder (gochugaru)
1/2 tablespoon soy sauce
1/2 tablespoon fish sauce


*Ingredients for 1 Serving of Soft Tofu Stew:*

1 serving of the seasoning mix (from above)
300g soft tofu (silken tofu)
Your choice of seafood: mussels, shrimp, or clams
3/4 cup (180ml) water or broth
1 egg
A handful of chopped green onions
A dash of black pepper


*Cooking Tips:*

1. When making the seasoning, always sauté over medium-low heat. Chili powder can burn easily, so turn off the heat before adding it and let the residual heat bring out the flavors.
2. If you prefer, use peeled shrimp or shelled clams for easier eating. It’s less messy and just as delicious!
3. Adding enoki mushrooms or red chili peppers will elevate the flavor.
4. If you don’t have a traditional Korean earthenware pot (ttukbaegi), a regular saucepan works just fine.
5. Any soft tofu works—whether it’s Korean, Chinese, or Japanese. If soft tofu isn’t available, you can substitute it with regular tofu cut into bite-sized pieces.
6. For the perfect finish, crack an egg directly into the stew just before serving. The heat from the bubbling stew will cook it to perfection!



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