Ingredients:
- 1 package (14 oz) of soft tofu, cut into small cubes
- 6-8 large shrimp, peeled and deveined
- 1/2 cup of chopped onion
- 1/2 cup of chopped zucchini
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped kimchi
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 2 cups of water or broth
- 1 tbsp of vegetable oil
- 1 tbsp of gochujang (Korean red pepper paste)
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- Salt and black pepper, to taste
Instructions:
- Heat the vegetable oil in a pot over medium heat. Add the chopped onion, garlic, and green onions and stir-fry for 2-3 minutes until softened.
- Add the chopped zucchini, mushrooms, and kimchi and stir-fry for another 2-3 minutes.
- Add the gochujang, gochugaru, and soy sauce to the pot and stir well until all the vegetables are coated with the sauce.
- Add the water or broth to the pot and bring it to a boil. Reduce the heat to medium-low and let it simmer for 5-7 minutes.
- Add the cubed tofu and shrimp to the pot and let it cook for another 3-5 minutes until the shrimp are cooked through.
- Drizzle the sesame oil over the top and season with salt and black pepper as needed.
- Serve hot with steamed rice and enjoy!
Sundubu jjigae can be customized to your taste by adding or substituting ingredients such as beef, pork, clams, or mussels. You can also adjust the spiciness level by adding more or less gochujang and gochugaru.
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