Korean Octopus Soft Tofu Stew
This jjigae pairs silky soft tofu (sundubu) with small octopus in a spicy anchovy broth seasoned with red pepper flakes. The contrast between the pillowy tofu and the springy octopus gives each bite variety. A cracked egg stirred in at the end adds richness and smooths out the heat. The key is adding the octopus near the finish so it stays tender rather than turning rubbery.
Adjust Servings
Instructions
- 1
Clean and cut the octopus into bite-sized pieces.
- 2
Bring anchovy broth and red pepper flakes to a boil.
- 3
Add octopus, then spoon in large pieces of soft tofu.
- 4
Crack in an egg, cover, and cook briefly.
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