Korean Clear Broth Tofu Stew
Quick answer
This clear Korean tofu stew is prepared by simmering tofu cubes, shiitake mushrooms, and zucchini in seasoned beef stock.
What makes this special
- Yuksu dubu jjigae centers on a deep beef stock base layered with shiitake mushroom umami.
- Beef broth is the flavor core; shiitake layers its umami on top
- Seasoned only with soy sauce and salt so nothing masks the natural ingredients
Key ingredients
Core cooking flow
- 1 Drain 300g tofu lightly and cut it into 2cm cubes.
- 2 Pour 600ml beef stock into a pot and add 1.5 tablespoons Korean soup soy sau...
- 3 When small bubbles rise around the edge of the broth, add the shiitake mushrooms first.
This clear Korean tofu stew is prepared by simmering tofu cubes, shiitake mushrooms, and zucchini in seasoned beef stock. The base relies on a rich beef broth, enhanced by the earthy umami of sliced shiitake mushrooms. Zucchini slices add a mild sweetness as they cook to a tender, translucent state. Seasoned simply with Korean soup soy sauce, salt, and minced garlic, the broth maintains a clean, savory taste without chili heat. To prevent the tofu from breaking, the cubes are gently settled into the pot and simmered over medium-low heat. Sliced green onions are added at the end of cooking to infuse a mild herbal note. Serving the stew hot after letting it rest briefly highlights the natural flavors of the ingredients. The tofu can be lightly pan-seared beforehand to add a nutty flavor and firmer texture.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Drain 300g tofu lightly and cut it into 2cm cubes.
Remove the stems from the shiitake mushrooms and slice them thinly, cut the zucchini into half-moons, and slice the green onion on a diagonal.
- 2Control
Pour 600ml beef stock into a pot and add 1.5 tablespoons Korean soup soy sauce, 0.5 teaspoon salt, and 0.5 tablespoon minced garlic. Set over medium heat and stir until the garlic disperses evenly.
- 3Control
When small bubbles rise around the edge of the broth, add the shiitake mushrooms first.
Simmer for about 2 minutes so their aroma infuses the stock and the broth becomes slightly deeper in color.
- 4Control
Add 80g zucchini and keep the pot at a steady medium simmer for 3 more minutes.
The zucchini is ready for the next step when its edges start turning translucent but the pieces still hold their shape.
- 5Control
Add the tofu carefully and settle the cubes with the back of a ladle instead of stirring hard.
Lower the heat to medium-low and simmer for 5 minutes so the tofu absorbs the seasoned broth without breaking.
- 6Finish
Taste the broth and adjust only with a very small pinch of salt if needed.
Add the sliced green onion, turn off the heat, let the stew stand for 1 minute, and serve it hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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