Korean Sigeumchi Dubu Jjigae (Spinach Tofu Stew)
This light stew combines fresh spinach and soft tofu simmered in an anchovy-kelp stock seasoned with soup soy sauce and perilla oil. Zucchini and onion add natural sweetness to the clean, mild broth. The earthy flavor of spinach pairs naturally with the creamy texture of tofu, making this a comforting everyday Korean stew that is gentle on the stomach.
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Instructions
- 1
Cut spinach into 4 cm lengths and thinly slice zucchini and onion.
- 2
Heat perilla oil in a pot and stir-fry garlic and onion for 1 minute.
- 3
Pour in stock, add zucchini, and simmer for 6 minutes.
- 4
Season with soup soy sauce, add spoonfuls of tofu, and simmer 5 minutes.
- 5
Add spinach and cook just 2 minutes, then turn off heat while still vibrant green.
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