Jisoo’s Sundubu Jjigae Hack (Korean Tofu Stew with American Ingredients)
This BLACKPINK Jisoo-inspired sundubu jjigae is a cozy Korean tofu stew you can make with easy-to-find American ingredients like Campbell’s chicken broth, garlic, and chili powder. A spicy, soothing bowl perfect for BLINKs, K-drama fans, or anyone craving Seoul street food vibes—no anchovy stock needed!
Ingredients
- 1 tbsp vegetable oil
- 3 garlic cloves minced (or 1 tsp jarred garlic)
- ½ tsp smoked paprika
- ½ tsp chili powder adjust to taste
- 2 cups Campbell’s chicken broth or veggie broth + 1 tsp miso paste for vegan
- ½ cup water
- 1 pack silken tofu Mori-Nu or Nasoya, shelf-stable
- 100 g frozen shrimp thawed (or tofu, Beyond Meat, etc.)
- 2 eggs optional, for poaching
- 1 tsp soy sauce optional, for flavor boost
- Sesame oil chopped scallions, sesame seeds (for garnish)
Instructions
Sauté Aromatics:
- Heat oil in a medium pot over medium heat. Add minced garlic, smoked paprika, and chili powder. Stir for 30 seconds until fragrant.
Build the Broth:
- Pour in chicken broth and water. Gently add the whole silken tofu block. Simmer uncovered for 10 minutes.
Add Protein:
- Stir in thawed shrimp or tofu substitute. Let cook for 2–3 minutes until heated through.
Poach the Eggs:
- Crack eggs directly into the simmering stew. Cover the pot and cook for 2–4 minutes until the whites are set but yolks remain runny.
Season & Serve:
- Taste and add soy sauce if needed. Serve hot with optional garnishes like sesame oil, scallions, or sesame seeds. Best paired with rice or kimchi.
Notes
- Spice Swap: No gochugaru? Smoked paprika + chili powder = magic.
- Vegan Version: Use veggie broth + tofu, skip eggs.
- Protein Options: Sub shrimp with mushrooms, Beyond Meat, or even rotisserie chicken.
- Upgrade It: Add a spoonful of kimchi juice or a dash of sesame oil for Seoul-level flavor.
- Storage Tip: Stew keeps well in the fridge for 3 days. Reheat gently and add fresh egg when ready to serve.