Satisfying My Korean Food Craving After Bingeing “Queen of Tears”
Greetings family and fellow food fanatics! It’s your favorite food blogger April from relaxlangmom.com back with another easy and enjoyable recipe. This time around I’m sharing how to make Soondubu Jjigae, a classic Korean soft tofu stew.
After devouring the latest K-drama sensation “Queen of Tears” over the past week, I found myself with an intense craving for authentic Korean cuisine. The show’s beautiful cinematography and mouthwatering food scenes left me desperately wanting to experience those rich, savory flavors for myself.
While Soondubu Jjigae may seem intimidating to tackle if you’ve never braved Korean cuisine before, I’m here to tell you friends – this stew is a total softie! The ingredients are simple to find, it comes together in a jiffy, and you don’t need any special culinary skills. All you need is a big pot, a handful of pantry staples, and a serious craving for something cozy and filling.
Luckily, there’s a fantastic Korean grocery just down the street from my house. I headed over and stocked up on all the essential ingredients to make soondubu jjigae, a classic Korean soft tofu stew. In my basket, I gathered a tub of soft tofu, a package of firm tofu, some fresh enoki mushrooms, a bundle of green onions, a tub of kimchi, Sempio -a ready made Soondubu Jigae / spicicy tofu stew sauce and a pouch of that signature Korean chili powder called gochugaru.
How to cook Soondubu Jjigae
Let’s dive right in, shall we? Start by gathering 1 package of silky soft tofu (or silken tofu if you prefer), sliced pork belly (I used shrimps for my protein), softened shiitake mushrooms (if using dry -make sure to soak it first), spring onions, fresh ginger, garlic, gochujang (Korean red pepper paste), dashi stock or broth, soy sauce, and sesame oil. Give everything a quick chop so it’s stew-ready.
Heat a glug of sesame oil in your pot over medium heat. Sauté the pork belly / other protein until crispy around the edges. Remove and set aside for later. Add more oil if needed and cook the mushrooms, ginger and garlic until aromatic. Pour in your 200 ml stock/broth and bring to a gentle boil.
Slice the tofu into bite-sized pieces and nestle them into the simmering liquid. Here’s the tricky part – don’t stir! You want the tofu to hold its shape as it soaks up the tasty broth. After 5-7 minutes, it’ll be just right – creamy and flavorful throughout.
Now stir in your spring onions and pork belly/shrimp. Taste and adjust seasoning as needed – it should have a nice savory-spicy tang. For extra richness, add a splash of creamy oat or nut milk if you like. Ladle into bowls over rice and dig in while it’s hot!
Thinking of taking your Soondubu Jjigae up a notch? Try topping with a runny fried egg, chopped pickled radish or kimchi for crunch, sesame seeds, or crispy shallots. You can also add other types of mushroom like enoki for heartier bite. The possibilities are endless!
One spoonful of that velvety, chili-laced broth immediately transported me to the bustling streets of Seoul. The tofu was so soft and silky, almost melting on my tongue. The tangy and spicy soup and fresh mushrooms added great contrasting textures. With every bite, I could vividly imagine the characters of “Queen of Tears” enjoying this same comforting dish.
If you’ve been bitten by the Korean drama bug lately, I can’t recommend this easy soondubu jjigae recipe enough to satisfy those insatiable Korean food cravings. It’s a simple but incredibly flavorful dish that comes together in under 30 minutes. Just be warned – one bowl is never enough! You’ll be going back for seconds and thirds of this addictive tofu stew.
As always, I hope you’ll give this stew a try. Be sure to leave me a comment below letting me know how it turns out. And while you’re down there, don’t forget to sign up for my newsletter to get more simple weeknight recipes and foodie inspo delivered right to your inbox. Just enter your email in the form below. Enjoy!
Korean Soft Tofu Stew in Minutes -Quick and Easy Soondubu Jjigae
Ingredients
- Soondubu Jjigae Sauce (Spicy Tofu Stew Sauce)
- 350 g Soft tofu
- 200 gms shrimp or pork
- 200 mL Water
- 1 Egg
- presoaked dried mushrooms
- A little green oninon
Instructions
- Prepare the ingredients and cut them into bite-size pieces.
- Saute shrimp or pork in a little oil.
- Add sauce, water, vegetables (such as cabbage, mushrooms, tomatoes), tofu, pork, and onions, to a pot. Bring to a boil and let cook for about 10 minutes.
- If using, make a well in the center and crack in the egg. Allow it to poach for 1-2 minutes until the whites are set but the yolk is still runny.
- Remove from heat and garnish with remaining green onions. Season with salt and pepper to taste.
- Serve immediately in bowls, making sure to scoop up some of the soft tofu and egg in each portion. Enjoy with a side of rice.
- Remove from heat.
