Sundubu Jjigae is a beloved Korean stew known for its rich, spicy broth and soft tofu. Traditionally made with seafood or meat, this halal-friendly variation features spiced chickpea tofu, offering a delightful twist. The dish is celebrated for its depth of flavor, combining gochugaru’s heat with the umami of soy sauce and the creaminess of silken tofu. The spiced chickpea tofu adds a unique texture and nutritional boost, making it an excellent source of protein. This comforting stew is perfect for warming up on cold days and is loved for its hearty yet light nature, making it a favorite among spice enthusiasts and comfort food seekers alike.
Sundubu Jjigae with Spiced Chickpea Tofu
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 3 Cloves
- Gochugaru – 2 Tbsp
- Soy Sauce – 3 Tbsp
- Sesame Oil – 1 Tbsp
- Chickpea flour – 1 Cup
- Water – 2 Cups
- Silken Tofu – 400 Grams
- Green Onion – 2 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
900 Mg
Sodium
40 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
18 Grams
Protein
Directions
Step 1
In a bowl, mix chickpea flour with 1 cup of water and a pinch of salt. Stir well to form a smooth batter.
Step 2
In a saucepan, cook the chickpea flour mixture over medium heat, stirring constantly until it thickens. Pour into a mold and let it set.
Step 3
Heat sesame oil in a pot. Add chopped onion and garlic, and sauté until fragrant.
Step 4
Add gochugaru and stir for 30 seconds.
Step 5
Add soy sauce and 2 cups of water. Bring to a boil.
Step 6
Cut the set chickpea tofu into cubes. Add to the pot along with silken tofu.
Step 7
Simmer for 10 minutes. Garnish with chopped green onion and serve hot.
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