Korean Young Napa Soft Tofu Stew

Quick answer

Total time: 28 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Eolgari-sundubu-doenjang-jjigae is a gentle Korean stew that pairs soft tofu with young napa cabbage (eolgari baechu) in a kelp stock base seasoned with doenjang and a small measure of gochujang.

The doenjang brings fermented soybean depth to the broth, while the gochujang adds a measured spiciness that stays mild rather than sharp -- the two pastes work together to produce a broth that is simultaneously savory, slightly sweet, and lightly spiced. Potato and onion are added early to contribute their natural sugars, and the potato softens gradually into the liquid, lending slight body to the stock. Soft tofu should be spooned in gently rather than stirred, as it breaks apart easily -- rocking the pot from side to side distributes it without tearing the curds into pieces. Once in the stew, the soft tofu slowly releases some of its moisture and takes on the broth around it, spreading a silky, almost cream-like texture throughout the liquid. Young napa cabbage provides a light crunch that contrasts with the velvet texture of the tofu and the smoothness of the broth. A finishing addition of minced garlic and a drop of perilla oil deepens the savory fragrance just before serving. The stew is mild enough to work as a morning meal and substantial enough to stand as a light dinner.

Ingredients

servings

IngredientAmountUnit

young napa cabbage180 gg

soft tofu300 gg

potato120 gg

onion80 gg

doenjang1½ tbsptbsp

gochujang½ tbsptbsp

minced garlic1 tsptsp

green onion30 gg

kelp stock750 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash 180 g of young napa cabbage, cut it into 5 cm lengths, and shake off excess water.

Slice 120 g potato and 80 g onion about 0.5 cm thick so they soften evenly in the broth.
2

Control

Put 750 ml kelp stock and the potato in a pot, then heat over high heat.

When it boils, lower to medium and simmer for about 6 minutes, until the potato edges look slightly translucent but the slices still hold together.
3

Control

Dissolve 1.5 tbsp doenjang and 0.5 tbsp gochujang into the hot stock, pressing out any lumps against the spoon or pot side.

Add the onion and simmer over medium heat for 4 minutes so its sweetness seasons the broth.
4

Control

Add the prepared young napa cabbage and press it down gently with a spoon so it sits in the broth.

Simmer for about 3 minutes, stopping when the leaves are wilted but the stems still have a light crunch.
5

Control

Spoon 300 g soft tofu into the pot in large pieces.

Do not stir hard, because the curds break easily; instead, rock the pot side to side to distribute them, then simmer only 2 minutes to warm the tofu through.
6

Control

Add 1 teaspoon minced garlic and 30 g diagonally sliced green onion and simmer for 30 more seconds.

Ladle carefully so the young cabbage and soft tofu do not break.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Silky soft tofu melts into a mild eolgari sundubu doenjang jjigae base.
Finish cue: Ladle carefully so the young cabbage and soft tofu do not break.
Avoid this: Do not stir hard, because the curds break easily; instead, rock the pot side to side to distribute them, then simmer only 2 minutes to warm the tofu through.