This Korean Tofu Soup, or Sundubu Jjigae, is warm, spicy, cozy, and delicious! Perfect for chilly nights or when you’re craving something comforting, it’s a flavorful blend of soft tofu, tangy kimchi, and earthy mushrooms.
Easy to whip up and bursting with flavor, it’s the kind of recipe that’ll make your taste buds dance and keep you coming back for more. Get ready to fall in love with your new favorite comfort food!
1. Combine onion, kimchi, and garlic in a pot with vegetable stock. This mixture forms the flavorful foundation of your soup. Let it simmer over medium high heat for about 20 minutes to meld the flavors together.
2. Carefully add the soft silken tofu to the pot. Use a spoon to gently break it into large chunks. This is where the soup starts to get its signature texture.
3. Stir in a bit of sesame oil for that nutty background note. Then, taste your soup and adjust the seasoning with salt, pepper, and a pinch of sugar if needed. It’s all about creating a balanced flavor profile.