White Soondubu Jjigae (Mild Tofu Stew)
Updated Feb. 10, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(6-inch) square dried kelp (also labeled as dashima or kombu)
- 8ounces Korean radish or daikon, peeled and sliced ¼-inch thick, then cut into 1-inch pieces (2 cups)
- 3dried shiitake mushrooms
- 2tablespoons neutral oil, such as safflower or canola
- 4scallions, thinly sliced
- Salt and black pepper
- 1tablespoon minced garlic
- 2teaspoons toasted sesame seeds
- 1teaspoon minced ginger
- 1large zucchini (8 ounces), halved lengthwise and sliced into ¼-inch-thick half-moons (2 cups)
- 1tablespoon low-sodium soy sauce
- 1½pounds silken tofu, broken into large pieces with a spoon
- ¼teaspoon toasted sesame oil
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
290 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 21 grams protein; 909 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
- Step 2
In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
- Step 3
Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
- Step 4
Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.
Private Notes
Comments
Sadly I found this a little bland, with a thin sauce and not enough to feed 4 people. Maybe my kombu wasn't strong enough. I added extra soy sauce and some miso and more mushrooms. Next time I would also add another package of tofu and another zucchini.
There is no mention in the ingredients, but the preparation says to add 5 cups of water.
In the directions, it calls for 5 cups of water.
I thought this was really good with some additions: Stock: -triple the mushrooms and double the konbu -additional 1 cup water -spoonful of miso paste -roughly 3 -5 TBSP soy sauce -bonito (a generous amount) To the fried scallion portion: -add garlic chili oil I skipped the salt and pepper, because ugh Much better!
Soon dooboo is generally a spicy tofu stew with gochujang. This recipe is closer to a dangjang gook, which is a fermented soybean paste soup with silken tofu and zucchini. Judging from the comments of people adding miso, many others made the same conclusion subconsciously. To the readers that thought this was bland, add a heaping tablespoon (or 2) of dangjang and you’ll have a much better soup that is served daily in Korean households.
@John S don’t you mean doenjang? The Korean version of Japanese white miso. Google has never heard of what you wrote so your comment isn’t helpful?
Crucial omission! For the best soon Dooboo, add an egg at a rolling boil right before serving! Silky poached egg combined with the silken tofu adds great texture to slices of beef, pork or seafood.