A fun twist on the classic Soondubu Jjigae (Korean Spicy Tofu Stew)
Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
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February 21, 2025
Mince garlic (2 cloves) and dice onions (½ small) and scallions (1 stalk). Then slice tofu puffs (2–3)in halves.
In a medium pot over medium-low heat, add in oil (2 Tbsp).
Once your oil is hot, add in chopped onions (½ small) and saute til onions are softened.
Add in chopped scallions (1 stalk) and garlic (2 cloves), then saute til aromatic.
Add in the BCD House Soon Tofu (1 package) sauce packet and saute with aromatics ~45 seconds - 1 minute.
Add in shrimp broth (1 cup) and bring to a simmer.
Add in shrimp (3), oysters (2), and clams (2), and give the stew a little stir.
Add BCD House (1 package) 's silken tofu in medium chunks into the soup using a wooden spoon as well as the sliced tofu puffs. (2–3)
You can break the silken tofu down into smaller chunks if preferred.
Simmer with the lid on for 2-3 minutes before adding a pack of frozen udon (1 serving) in.
Simmer everything for another minute or 2 til the udon is softened, crack an egg (1) in, add diced scallions (1 stalk), and enjoy!
