Sundubu Jjigae (Soft Tofu Stew with Seafood)

This traditional Korean stew delivers high-quality lean protein from shrimp and soft tofu in a light, flavorful vegetable broth base.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g soft tofu · 510 kcal in the whole recipe
• 400 g peeled raw shrimp · 284 kcal in the whole recipe
• 4 eggs (200 g) · 286 kcal in the whole recipe
• 150 g zucchini, sliced · 26 kcal in the whole recipe
• 100 g shiitake mushrooms, sliced · 44 kcal in the whole recipe
• 1 medium onion (100 g), chopped · 40 kcal in the whole recipe
• 30 g green onion, finely chopped · 10 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 800 ml vegetable broth · 40 kcal in the whole recipe
• 1 tbsp fish sauce (18 g) · 6 kcal in the whole recipe
• 1.5 tbsp low-sodium soy sauce (24 g) · 14 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 2 tbsp gochugaru (Korean chili flakes)

Method

1. Heat sesame oil in a pot over medium heat, add minced garlic, chopped onion, and gochugaru, sauteing for 2 minutes until fragrant.

   

2. Pour in vegetable broth, soy sauce, and fish sauce; bring to a boil, then add sliced zucchini and shiitake mushrooms to simmer for 3 minutes.

   

3. Gently scoop soft tofu and add peeled shrimp into the boiling broth, cooking for 4 minutes until shrimp turns pink.

   

4. Turn off the heat, crack eggs directly into the hot bubbling stew, top with sliced green onions, and serve immediately in individual bowls.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.