Kimchi Soft Tofu Stew (Soondubu Jjigae)

Kimchi Soft Tofu Stew (Soondubu Jjigae)
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  • Steamed "white":/recipes/27496 or "brown":/recipes/29186 rice, for serving
  • 2 medium scallions, thinly sliced (white and light green parts only)
  • 3 large eggs (optional)
  • 1 (14- to 16-ounce) package silken or soft tofu, drained
  • 1 teaspoon soy sauce
  • 2 cups low-sodium beef or chicken broth
  • 1 cup "Napa Cabbage Kimchi":/recipes/29505, coarsely chopped
  • + 5 more ingredients
    • 1 medium zucchini, medium dice
    • 2 teaspoons Korean chile paste
    • Kosher salt
    • ½ medium yellow onion, medium dice
    • 1 tablespoon vegetable oil

Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season ...

View full recipe at Chow


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