Japanese Style Sundubu Jjigae (Spicy Tofu Stew)
Sundubu jjigae is a spicy tofu Korean stew. I made the soup stock with white miso, dashi and hot pepper paste to add a Japanese twist to a classic Korean dish. Japanese style sundubu jjigae is a warming and comforting stew that can be enjoyed anytime of the year.
Equipment
- Pot
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 1 onion
- 1 garlic clove
- 90 grams Chinese cabbage
- 180 grams chicken thigh
- Half firm tofu (soft tofu can also be used)
- 1 tbsp sesame oil
- 70 grams hot pepper paste
- 3 cups water
- 1 tsp dashi
- 50 grams white miso
Instructions
- Slice the onion and garlic into fine pieces
- Chop the Chinese cabbage into small pieces
- Cut the chicken into bite-sized chunks
- Cut the tofu into bite-sized cubes
- Add the sesame oil into a pot for the soup and heat on medium
- Add the garlic, chicken and onions into the pot and fry over medium heat
- After the onions soften, add the hot pepper paste into the pot and mix
- Add 3 cups of water and the chinese cabbage into the pot, cover, and simmer on low heat for 10 minutes
- Add the dashi, white miso, and tofu into the pot. Stir and simmer on low heat for 5 minutes
- Enjoy as a stew or with rice.