Every once in a while I’ll get this craving for a spicy, seafood-y, comforting stew/soup. When the craving hits I’ll usually cook up a package of Korean instant noodles (modified for my dietary needs), or, I’ll make this!

Before we get to the recipe I just want to say that this is my take on the dish. This is definitely not an authentic version of the dish, it’s my “instant” version for when I have a craving for the delicious spicy stew!

If you’re looking for an authentic version, I highly recommend Maangchi’s Soondubu Jjigae recipe which I have used in the past.

I usually buy all my ingredients from my local Hmart. Or, I’ll stock up on the soup mixes and buy the rest of the ingredients from my nearby grocery store. Or, sometimes, I’ll even buy twice the ingredients I need and freeze a batch so I can throw this stew together whenever I want.

I use zucchinis and enoki mushrooms in this version of the recipe but sometimes I’ll use things like Nappa cabbage, carrots, bean sprouts, boy choy, or any other veg I’m feeling in the moment. It’s not authentic, but I love it when the veggies can soak up the flavour of the soup. I should also note that I don’t always add in the fish cakes to my recipe!

Easy Soondubu Jjigae

This is one of those “use what you have recipes” depending on how many ingredients you add, one package of soup can make anywhere from 2-4 servings. As I said before, this what I like to add to my version of Soondubu Jjigae, feel free to change up the ingredients as much as you’d like!

Ingredients

• 2 packages of enoki mushrooms, chopped

• 2 zucchinis, chopped

• 1 package of Soondubu Jigae Mix

• 1 package/tube of soft tofu

• Assorted fish cakes (optional)

• Eggs (optional)

• Green onions, sliced (optional)

Instructions

1. Add the soup base and the recommended amount of water as stated on the package to a pot and begin to boil.

2. Add your vegetables to the boiling soup.

3. Once the vegetables are cooked to your liking, you can add in the tofu (I just squeeze it out of the tube), and your fishcakes.

4. Bring the soup to a boil again.

5. Put aside the serving of soup you won’t be eating. See Meal Prep below.

6. Add in the eggs you want to the soup, and let cook for 2-3 mins.

7. Serve with green onions on top, or, portion it out for your meal prep.

Meal Prep: to store for meal prep, portion out your soup between your containers without an egg. The eggs should be added while reheating your soup.

To reheat the soup: add your portion to a pot, wait until it boils, add in an egg and let cook until the egg is your desired texture. I typically cook my egg for 2-3 mins to get a semi-soft yolk!

Please let me know if you give this a try!

- Nicole 💖