Sundubu Jjigae with Kimchi Dumplings (Mandu)

A hearty and flavorful Korean stew featuring soft tofu (sundubu) and spicy broth, elevated with the addition of kimchi dumplings (mandu). The dumplings absorb the broth and offer a satisfying chewy texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£4.31

Season:

🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

2packages (14-16 oz each)Soft Tofu (Sundubu)(Can use silken or extra-soft tofu, but sundubu is preferred.)

£6.00

1cupKimchi(Chopped, use aged kimchi for more flavor.)

£2.50

12piecesKimchi Dumplings (Mandu)(Frozen or fresh, preferably Korean-style kimchi dumplings.)

£4.00

2tablespoonsKorean Chili Powder (Gochugaru)(Adjust to your spice preference.)

£1.50

2tablespoonsSoy Sauce(Adds umami and saltiness.)

£0.20

1tablespoonSesame Oil(For flavor and aroma.)

£0.30

2clovesGarlic(Minced.)

£0.10

0.5mediumOnion(Thinly sliced.)

£0.25

2stalksGreen Onions(Chopped, for garnish.)

£0.40

4cupsBeef Broth or Chicken Broth(Can use anchovy broth for a more authentic flavor.)

£2.00

1per servingOptional: Egg(Cracked into the stew during the last few minutes of cooking.)

1cupOptional: Enoki Mushrooms or other mushrooms(Add for additional texture and flavor.)

to tasteSalt(Adjust seasoning as needed.)

Total Cost

£17.25

£4.31 per serving

The Method

1
In a large pot or Dutch oven, heat sesame oil over medium heat. Add the onion and garlic and sauté until softened, about 3-5 minutes.
2
Add the kimchi and Korean chili powder (gochugaru) and stir-fry for another 2-3 minutes to release the flavors.
3
Pour in the beef or chicken broth and bring to a boil.
4
Reduce heat to a simmer and add the soy sauce. Adjust seasoning with salt to taste.
5
Gently add the soft tofu (sundubu) in large spoonfuls or break it apart with a spoon directly into the broth.
6
Add the kimchi dumplings (mandu) to the stew. Cook for about 8-10 minutes, or until the dumplings are cooked through. If using frozen dumplings, they may require a longer cooking time.
7
If desired, crack an egg into each serving of the sundubu jjigae during the last 2-3 minutes of cooking, allowing the egg to poach in the hot broth. Be careful not to break the yolk.
8
Garnish with chopped green onions. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (500g)

450 kcal / 1883 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of gochugaru to control the spiciness of the stew. Start with less and add more as needed.

For a richer flavor, use anchovy broth (dashima broth) instead of beef or chicken broth.

You can add other vegetables like zucchini, mushrooms, or napa cabbage to the stew for added nutrients and flavor.

Serve with a bowl of rice and Korean side dishes (banchan) for a complete meal.

The stew tastes even better the next day as the flavors meld together.

For a vegetarian option, use vegetable broth or mushroom broth, and ensure the kimchi and dumplings are vegetarian-friendly.

Cooking Equipment

Stove

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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