Jess Delicious’ Recipe for Soondubu Jjigae
  • CourseMain Dish, Soup
Ingredients
  • 1/2 each yellow onion
  • 1/2sheet kombu
  • 3each garlic cloves, minced
  • 2Tbsp. ginger root, minced
  • 5each shiitake mushroomsfresh or dried
  • 1cup zuchinni, cut into 1/2 moon
  • 2each green onion
  • 2Tbsp. gochujang chile paste
  • 4cups veggie stock
  • 1Tbsp. oil
  • 1dash sesame oil
  • 1container soft tofu, drained
  • 2Tbsp. fish sauceomit if preparing vegan or vegetarian
  • 2Tbsp. mirincan sub rice wine vinegar (+ a little bit of sugar or honey)
  • 2Tbsp. soy sauce
Instructions
  1. Prepare Stock: Pour 3 cups of water into a pot add half sheet of kombu broken up, half an onion, 6 shiitake mushrooms, and boil it over high heat. Lower the heat to low medium heat and boil it for another 20 minutes.
  2. Mix fish sauce, soy sauce, gochujang, and mirin in a heat safe bowl until well combined. Strain the stock into the fish sauce mixture.
  3. Remove the mushrooms and chop them into small pieces and set aside. Heat 1 tbsp oil in pot.
  4. Add in ginger, green pepper and garlic. Sauté for 1 minute until fragrant.
  5. Add in sliced zucchini.
  6. Add the chopped shiitake mushroom, fish sauce, soy sauce, and mirin, stir and cook for another minute.
  7. Pour in 4 cups vegetable stock. Bring to a boil.
  8. Add tofu to the pot and break the tofu with a spoon several times in the pot.
  9. When it comes back to a boil, add 2 chopped green onions, both white and green part Ladle very hot soup into bowls and place and crack egg on top.
  10. The egg will cook in the hot soup. Drizzle some sesame oil before serving.
  11. You can eat as it is or serve with rice and enjoy!
Jess Delicious' Recipe for Soondubu Jjigae
Print Recipe
  • CourseMain Dish, Soup
Ingredients
  • 1/2 each yellow onion
  • 1/2 sheet kombu
  • 3 each garlic cloves, minced
  • 2 Tbsp. ginger root, minced
  • 5 each shiitake mushrooms fresh or dried
  • 1 cup zuchinni, cut into 1/2 moon
  • 2 each green onion
  • 2 Tbsp. gochujang chile paste
  • 4 cups veggie stock
  • 1 Tbsp. oil
  • 1 dash sesame oil
  • 1 container soft tofu, drained
  • 2 Tbsp. fish sauce omit if preparing vegan or vegetarian
  • 2 Tbsp. mirin can sub rice wine vinegar (+ a little bit of sugar or honey)
  • 2 Tbsp. soy sauce
Servings:
Units:
Instructions
  1. Prepare Stock: Pour 3 cups of water into a pot add half sheet of kombu broken up, half an onion, 6 shiitake mushrooms, and boil it over high heat. Lower the heat to low medium heat and boil it for another 20 minutes.
  2. Mix fish sauce, soy sauce, gochujang, and mirin in a heat safe bowl until well combined. Strain the stock into the fish sauce mixture.
  3. Remove the mushrooms and chop them into small pieces and set aside. Heat 1 tbsp oil in pot.
  4. Add in ginger, green pepper and garlic. Sauté for 1 minute until fragrant.
  5. Add in sliced zucchini.
  6. Add the chopped shiitake mushroom, fish sauce, soy sauce, and mirin, stir and cook for another minute.
  7. Pour in 4 cups vegetable stock. Bring to a boil.
  8. Add tofu to the pot and break the tofu with a spoon several times in the pot.
  9. When it comes back to a boil, add 2 chopped green onions, both white and green part Ladle very hot soup into bowls and place and crack egg on top.
  10. The egg will cook in the hot soup. Drizzle some sesame oil before serving.
  11. You can eat as it is or serve with rice and enjoy!
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