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Sundubu-Jjigae | Fiery & Spicy Korean Tofu Soup
(0)
25 min
Quick
Knuspr-Küche
Ein dampfender koreanischer Klassiker für alle Sinne: Seidiger Weichtofu trifft auf eine feurig-würzige Brühe mit aromatischem Sesamöl, frischen Enoki-Pilzen und feinen Frühlingszwiebeln. In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation & Sautéing
Wash the spring onions and slice into fine rings, setting aside some of the green part for garnish later. Peel and finely chop the garlic. Roughly chop the kimchi and trim the roots off the enoki mushrooms.
Heat the sesame oil in a medium pot or Dutch oven over medium heat. Gently sauté the chopped garlic and the white part of the spring onions for about 1 minute until wonderfully fragrant.
Cooking the soup base
Add the prepared kimchi and the gochujang chili paste and fry vigorously while stirring for approx. 2 minutes. Pour in the vegetable broth and soy sauce, stir well, and bring the soup to a boil.
Chef's tip
For extra crunch, toast the sesame seeds dry in a small pan without fat shortly before serving.
Traditionally, Sundubu-Jjigae is served in a Korean stone pot (Ttukbaegi), which retains heat for a particularly long time.
35 min
Under an hour
