Gluten Free Sundubu Jjigae
Total time35 min
Prep time15 min
Cook time20 min
4.5(13)
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Learn more →Ingredients
2 servings
For the stew base
- 1 tbsp sesame oil
- 1 tbsp gochugaru (korean red pepper flakes)
- 3 cloves garlic, minced
- ½ cup shiitake mushrooms, stems removed and caps thinly sliced
- ½ cup zucchini, cut into ½-inch half-moons
- 2 cups anchovy broth (see notes)
- 1 tbsp tamari
- 1 tsp gochujang
- 1 package (12 oz) silken tofu (sundubu / extra-soft), cut into large chunks
- 2 large eggs
- ¼ tsp salt, or to taste
For serving
- 2 scallions, thinly sliced
- 1 tsp sesame oil, for drizzling
- steamed white rice, for serving (optional)
Instructions
- 1
Heat 1 tbsp sesame oil in a medium saucepan over medium heat until shimmering. Add the gochugaru and minced garlic and cook, stirring constantly, until fragrant and the oil turns a deep red, about 1 minute — watch closely, as the garlic can scorch quickly.
- 2
Add the sliced shiitake mushrooms and zucchini and stir to coat in the spiced oil. Cook until the mushrooms begin to soften, about 2 minutes.
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