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sundubu Jjigae
vellaunni

Beef Sundubu Jjigae (Korean Soft Tofu Stew)

Spicy Korean soft tofu stew with ground beef, ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Soup
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 2 packs sundubu Korean soft tofu, 230g each
  • 4 tbsp onion roughly chopped
  • 3 tbsp green onion
  • 150 g ground beef
  • 1½ tbsp garlic minced
  • 1½ tbsp gochugaru Korean chili flakes
  • 1 tbsp gochujang
  • 1½ tbsp soy sauce Korean (ganjang)
  • ½ tsp chicken stock
  • 2 pinches sugar
  • 1 tsp sesame oil
  • 180 ml water
  • 1–2 eggs optional

Method
 

  1. Heat oil in a pot over medium heat. Add ground beef, garlic, onion, and gochugaru. Cook for about 1 minute.
  2. Add gochujang, soy sauce, water, and chicken stock. Stir and bring it to a boil.
  3. Add sundubu in large chunks. Let it simmer for about 5 minutes.
  4. Add sugar and green onion. Crack in 1–2 eggs if using.
  5. Drizzle sesame oil on top and serve hot with rice.

Notes

Do not over-stir the tofu to keep its soft texture.