{"id":65474,"date":"2026-02-03T10:15:00","date_gmt":"2026-02-03T09:15:00","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/"},"modified":"2026-08-14T15:00:19","modified_gmt":"2026-08-14T13:00:19","slug":"sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/","title":{"rendered":"Sundubu Jjigae: Spicy Korean Tofu stew with courgette, Kimchi &amp; Anchovy Dashima"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#recipe\" style=\"background-color:#ff3333;font-size:14px\">to the recipe \u2193<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#video\" style=\"background-color:#ff3333;font-size:14px\">To the video \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 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style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Switch to Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/it\/\" aria-label=\"Switch to Italiano\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Sundubu Jjigae is one of the best-known Korean stews and is an integral part of many restaurants and households. This spicy Tofu stew combines a clear, aromatic broth with extra-soft Tofu, chilli and just a few carefully chosen ingredients. Despite its bold seasoning, Sundubu Jjigae doesn\u2019t feel heavy, but rather balanced and warming. It\u2019s a dish that works in any season, especially when you fancy something hearty that\u2019s still light.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\" alt=\"Sundubu Jjigae recipe image\" class=\"wp-image-60518\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">I didn\u2019t discover Sundubu Jjigae straight away. For a long time, I thought it was simply &#8216;just spicy&#8217;. It was only with time that I realised it\u2019s less about the heat and more about balance: a clear broth, depth from fermented ingredients, and the distinctive contrast between soft Tofu and robust seasoning. It is precisely this balance that makes Sundubu Jjigae so special, and that is exactly what this recipe aims to achieve.<\/p>\n\n<h2 id=\"wissen\" class=\"wp-block-heading\">What exactly is Sundubu Jjigae?<\/h2>\n\n<p class=\"wp-block-paragraph\">Sundubu Jjigae is a Korean stew in which <strong>Sundubu<\/strong>, i.e. unpressed, particularly soft Tofu, takes centre stage. Unlike firmer Tofu, Sundubu is not cut, but added directly to the broth in rough, irregular pieces. It breaks up easily, yet remains creamy and blends with the soup.<\/p>\n\n<p class=\"wp-block-paragraph\">It is typically characterised by a red, slightly thickened broth based on an anchovy and Dashima stock or \u2013 depending on the variation \u2013 Kimchi, meat or seafood. The heat comes mainly from Gochugaru, Korean chilli flakes. The stew is often served with an egg at the end, which sets directly in the hot soup and provides additional thickness.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg\" alt=\"Close-up of Sundubu Jjigae\" class=\"wp-image-60517\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Sundubu Jjigae originates from everyday Korean cuisine, in which fresh Tofu has played a central role for centuries. Particularly in regions with traditional Tofu production, sundubu proved to be an ideal base for soups and stews, as it could be prepared quickly and was very filling.<\/p>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color alignfull uagb-block-948a4294 uagb-section__background-none\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color alignfull uagb-block-f614bd54 uagb-section__background-none\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<iframe data-w-type=\"embedded\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https:\/\/x64on.mjt.lu\/wgt\/x64on\/x41j\/form?c=141b6e75\" width=\"100%\"><\/iframe>\n\n<script type=\"text\/javascript\" src=\"https:\/\/app.mailjet.com\/pas-nc-embedded-v1.js\"><\/script>\n<\/div><\/section>\n<\/div><\/section>\n\n<p class=\"wp-block-paragraph\">Sundubu Jjigae originates from everyday Korean cuisine, in which fresh Tofu has played a central role for centuries. Particularly in regions with traditional Tofu production, sundubu proved to be an ideal base for soups and stews, as it could be prepared quickly and was very filling.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"dakgangjeong-varianten\" style=\"margin-top:0px;margin-bottom:0px\">Delicious variations<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>In Korea, there are countless variations of Sundubu Jjigae. A very common version is <strong>Haemul Sundubu Jjigae<\/strong> with seafood such as prawns, mussels or squid. This version has a particularly clear and light flavour.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Also popular is <strong>Kimchi Sundubu Jjigae<\/strong>, often combined with pork belly. The tanginess of the kimchi makes the stew more robust and hearty. <\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Vegetarian or vegan versions <\/strong>omit anchovies and meat, relying instead on Kombu stock, mushrooms and vegetables. Even so, the dish retains its character as long as the heat, sesame oil and the typical seasoning base are just right.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"sundubu-jjigae-selber-machen\" class=\"wp-block-heading\">Making Sundubu Jjigae yourself: Here\u2019s how<\/h2>\n\n<p class=\"wp-block-paragraph\">Making Sundubu Jjigae at home sounds more complicated than it actually is. The key isn\u2019t a long list of ingredients, but the correct order: prepare the stock, make the seasoned oil, gently cook the other ingredients, and only add the Tofu right at the very end.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The key components:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Stock:<\/strong> The classic version is an anchovy-Dashima stock made from dried anchovies and Kombu. It adds depth and Umami without being heavy.<\/li>\n\n\n\n<li><strong>Seasoning base:<\/strong> Gochugaru, a little sesame oil and, optionally, gochujang provide colour, heat and depth.<\/li>\n\n\n\n<li><strong>Ingredients:<\/strong> Onions, courgettes and Kimchi add texture and flavour without overpowering the Tofu.<\/li>\n\n\n\n<li><strong>Sundubu:<\/strong> Extra-soft Tofu, which is only roughly chopped and melts into the soup.<br\/><\/li>\n<\/ul>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\"><strong>TOP RECOMMENDATION<\/strong><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"56316\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:56316,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" data-show-sale-badge=\"false\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp.png\" class=\"attachment-large size-large\" alt=\"Gochugaru 50g Titelbild mit Schatten\" data-testid=\"product-image\" data-image-id=\"56890\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-100x100.png 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\">\n\n<\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-2 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" target=\"_self\" >Gochugaru Chiliflocken 50g, Fujiman<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Koreanische Chiliflocken f\u00fcr Kimchi, Dips &#038; w\u00fcrzige Alltagsk\u00fcche.\u00a0 Diese Gochugaru Chiliflocken von Fujiman sind grob gemahlen, fruchtig im Aroma und angenehm scharf. Die 50 g-Packung&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price \" style=\"\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>4,49<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">In stock<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_6aa9ccb406bab\">Gochugaru Chiliflocken 50g, Fujiman quantity<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6aa9ccb406bab\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Product quantity\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"702\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"56316\" class=\"single_add_to_cart_button button alt\">Add to cart<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>How it works:<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">To make Sundubu Jjigae, you first lay the foundation: a clear anchovy and Dashima broth. To do this, slowly heat 500 ml of cold water with dried anchovies and a piece of Kombu, without bringing it to the boil. After a short steeping time, the Kombu is removed, the stock is gently brought to the boil once more and then strained. Meanwhile, the onion, garlic, courgette, spring onions and Kimchi are prepared.<\/p>\n\n<p class=\"wp-block-paragraph\">In a saucepan, the onion and garlic are saut\u00e9ed in neutral oil until translucent. Gochugaru is stirred directly into the hot oil \u2013 optionally supplemented with a little gochujang \u2013 until an aromatic red spice paste forms. This is then poured over the prepared stock. Add the courgette and Kimchi, and season with soya sauce and a small amount of sugar.<\/p>\n\n<p class=\"wp-block-paragraph\">After a short cooking time, the sundubu is roughly broken up and carefully added to the stew. It should remain in large, soft pieces. Finally, sesame oil, spring onions and, optionally, an egg are added. The stew is served immediately, piping hot, ideally with rice.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen.png\" alt=\"Make your own Sundubu Jjigae\" class=\"wp-image-60547\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen.png 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-300x198.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-1024x675.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-768x506.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-1200x791.png 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<h3 id=\"sundubu-jjigae-beilagen\" class=\"wp-block-heading\">What goes well with Sundubu Jjigae?<\/h3>\n\n<p class=\"wp-block-paragraph\">Sundubu Jjigae is almost always served with plain white rice. The rice soaks up the broth and balances out the heat. Small side dishes such as pickled vegetables or Kimchi go well with it. In Korea, water or barley tea is often served as a drink \u2013 anything that doesn\u2019t overpower the stew.<\/p>\n\n<p class=\"wp-block-paragraph\">Whether as a warming evening meal, a hearty lunch or part of a Korean set menu: Sundubu Jjigae is versatile, filling and yet light. If you like, you can experiment with the level of heat, the ingredients or the broth to create your own favourite version.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>I look forward to your comments: Have you cooked Sundubu Jjigae yet? Which version do you prefer \u2013 classic, with Kimchi or with seafood? Have fun cooking and enjoy your meal. \ub9db\uc788\uac8c \ub4dc\uc138\uc694 \u2013 massitge deuseyo!<\/strong><\/p>\n\n<a name=\"recipe\"><\/a>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-df3ed33d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\" alt=\"Sundubu Jjigae recipe image\" class=\"wp-image-60518\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2c1672f5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image alignright size-full is-resized\" style=\"margin-top:-80px;margin-right:0px;margin-bottom:0;margin-left:0\"><img decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png\" alt=\"Japan meets Korea recipes\" class=\"wp-image-54678\" style=\"width:150px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-100x100.png 100w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure>\n\n\n\n<h2 id=\"rezept\" class=\"wp-block-heading\">Sundubu Jjigae<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 2 | 45 minutes | 320 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Rezept_Sundubu-Jjigae_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"> \ud83d\udda8\ufe0f Print PDF<\/a>\r\n\r\n<a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/Sundubu Jjigae\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu Jjigae-Recipe-Image.jpg&#038;description=Sundubu Jjigae:+Korean,+spicy+Tofu+stew+with+courgette, +Kimchi+&#038;+anchovy+Dashima&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save to Pinterest<\/a>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Sundubu Jjigae is a classic Korean tofu stew with a clear, aromatic broth and a pleasant heat. Extra-soft Tofu, chilli and a few carefully selected ingredients combine to create a dish that is warming, well-balanced and perfect for everyday meals. Ideal for anyone who wants to recreate authentic Korean cuisine at home.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"zutaten\" class=\"wp-block-heading\">Ingredients (2 portions)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/en\/cart\/?add-to-cart=11773,50847,32498,50842,50843,56316,11752\" target=\"_blank\" rel=\"nofollow noopener noreferrer noreferrer noopener\">* Add ingredients to your shopping basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>For the stew:<\/strong><br\/><strong>300 g <\/strong>silken Tofu <a href=\"https:\/\/1mal1japan.de\/produkt\/seidentofu-firm\/\"><u>(im Shop ansehen)<\/u><\/a>* <em>(even better: sundubu, extra-soft Tofu) <\/em><br\/><strong>3 tbsp<\/strong> Kimchi <a href=\"https:\/\/1mal1japan.de\/produkt\/kimchi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 <\/strong>onion<br\/><strong>2 <\/strong>cloves of garlic<br\/><strong>1 <\/strong>courgette<br\/><strong>1 <\/strong>spring onion<br\/><strong>2 tbsp <\/strong>neutral oil<em>(e.g. rapeseed oil)<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>For the stock:<\/strong><br\/><strong>500 ml <\/strong>water<br\/><strong>6 <\/strong>dried anchovies <em>(heads &amp; guts removed, not in oil) <\/em>(<a href=\"https:\/\/amzn.to\/3Z9yynF\" rel=\"sponsored\">auf Amazon* kaufen<\/a>)<br\/><strong>1 piece <\/strong>Kombu <em>(approx. 5 \u00d7 5 cm) <\/em><a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-kombu\/\"><u>(im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>For the seasoning:<\/strong><br\/><strong>1 tsp <\/strong>sugar<br\/><strong>1 tbsp<\/strong> sesame oil <a href=\"https:\/\/1mal1japan.de\/produkt\/sesamoel-55ml-ottogi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 tbsp<\/strong> Gochugaru <a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-400g\/\"><u>(im Shop ansehen)<\/u><\/a>* <br\/><strong>1 tbsp<\/strong> gochujang <a href=\"https:\/\/1mal1japan.de\/produkt\/gochujang\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 tbsp<\/strong> soy sauce <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Useful tools:<\/strong><br\/>Santoku knife <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Grater <a href=\"https:\/\/1mal1japan.de\/produkt\/reibe\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Yukihiara saucepan <a href=\"https:\/\/1mal1japan.de\/produkt\/yukihira-topf\/\"><u>(im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"zubereitung\" class=\"wp-block-heading\">Preparation (45 minutes)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fa2c4c14 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten.png\" alt=\"Sundubu Jjigae ingredients\" class=\"wp-image-60523\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-98936963 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">First, we\u2019ll check that we have all the <strong>ingredients <\/strong>for the Korean Sundubu Jjigae.<br\/>Prepare the anchovy and Dashima broth: To do this, pour <strong>500 ml of cold water<\/strong> into a saucepan along with <strong>6 dried anchovies<\/strong> and the <strong>Kombu <\/strong>. Gently heat the liquid to around 60 \u00b0C, then turn off the heat. Leave the stock to infuse for 30 minutes with the lid on.<br\/>Next, remove the Kombu, bring the stock with the anchovies to the boil and simmer gently for 10 minutes. Strain through a sieve and set aside. This stock forms the hearty base of the stew.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-scaled.png\" alt=\"Sundubu Jjigae Step 2: Chop the ingredients\" class=\"wp-image-60524\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Peel the <strong>onion <\/strong>and cut it into thin wedges. Peel the 2 <strong>garlic cloves <\/strong>and chop them finely. Wash the <strong>courgette <\/strong>and cut it into thin slices or half-moons.<br\/>Cut the <strong>spring onion <\/strong>into fine rings and set aside separately. Chop the Kimchi finely if necessary.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png\" alt=\"Sundubu Jjigae Step 3: Friggere l'aglio e l'aglio\" class=\"wp-image-60525\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Heat 1 tbsp neutral oil<\/strong> in a saucepan over a medium heat. <strong>Add the onions <\/strong>and <strong>garlic <\/strong>and fry until translucent, taking care not to let them brown.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-dd2da8d1 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren.png\" alt=\"Sundubu Jjigae Step 4: Stir in the chilli\" class=\"wp-image-60526\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7a76f9b1 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>2 tbsp Gochugaru <\/strong>sprinkle into the hot oil and stir immediately. Do not let the chilli burn. Immediately afterwards, optionally <strong>1 tbsp gochujang <\/strong>stir in until a red, aromatic paste forms.<br\/>Pour in the prepared <strong>anchovy and Dashima stock<\/strong> and stir everything well.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-scaled.png\" alt=\"Sundubu Jjigae Step 5: Seasoning the Stew\" class=\"wp-image-60527\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 5<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Add the courgette <\/strong>and <strong>3 tbsp Kimchi<\/strong> to the pot and fold in thoroughly.<br\/>Season with <strong>1 tbsp soya sauce<\/strong> and <strong>1 tsp sugar<\/strong>. Leave the stew to simmer gently for 5 minutes to allow the flavours to blend.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-scaled.png\" alt=\"Sundubu Jjigae step 6: Add the Tofu\" class=\"wp-image-60522\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 6<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Break up the <strong>Sundubu tofu <\/strong>roughly with a spoon or two chopsticks and let it slide straight into the pot. The Tofu is deliberately left in large, soft pieces. Do not stir vigorously. Season the stew with a little <strong>sesame oil <\/strong>and leave to simmer gently for a further 5 minutes so that the Tofu warms through and absorbs the flavours.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78af6ed4 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig.png\" alt=\"Sundubu Jjigae Ready\" class=\"wp-image-60528\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-149x300.png 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-510x1024.png 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-768x1543.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-765x1536.png 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-85a44f88 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 7<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Finally, <strong>sprinkle the spring onions <\/strong>over the top. Optionally, gently slide an egg into the hot soup and let it set briefly. Serve the Sundubu Jjigae immediately, piping hot, ideally with rice.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<a name=\"video\"><\/a>\r\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\r\n<iframe title=\"Sundubu Jjigae \ud83c\udf36\ufe0f | koreanischer Tofu Eintopf | scharf, richtig einfach &amp; in 30 Minuten fertig\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cINymbFpR4I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\r\n<\/div><\/figure><br>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong><strong>Fancy some more delicious inspiration from Korea? You\u2019ll find even more quick recipe ideas here:<\/strong><\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"3\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-omelette\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Thail\u00e4ndisches Omelett Khai Jao mit Jasminreis und Fr\u00fchlingszwiebeln\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-omelette\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Thai Omelette<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-08-28T09:42:13+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. August 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-omelette\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Thai Sticky Rice cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Thai Sticky Rice: How to steam Thai sticky rice (Khao Niao) properly<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-04-28T05:30:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. April 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Thai sticky rice, also known as Khao Niao, is a very simple basic recipe, but&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Make your own kimchi fried rice\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Kimchi Fried Rice: Make your own quick kimchi Bokkeumbap | in 20 minutes<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-03-18T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t18. March 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Kimchi Fried Rice, also known as Kimchi Bokkeumbap, is a classic rice dish from everyday&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Gong Bao Chicken cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Gong Bao Chicken: Classic Kung Pao Chicken from Sichuan cuisine with peanuts &amp; chilli<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-29T10:30:29+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t29. January 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Gong Bao Chicken is a classic stir-fry dish from Sichuan cuisine that requires just a&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Peking soup cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Beijing soup: Make your own Suan La Tang | Chinese hot and sour soup<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-15T06:01:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. January 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Beijing Soup (Suan La Tang) is a classic sour and spicy soup from Chinese cuisine&#8230;.\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Dakgangjeong cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Dakgangjeong: Make your own Korean crispy chicken with a sweet and spicy marinade<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-09-15T06:02:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. September 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>I didn\u2019t discover Dakgangjeong for the first time whilst travelling, but rather quite inconspicuously in&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Have you tried this recipe yet? Let me know in the comments \u2013 I can\u2019t wait to hear from you.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\r\n{\r\n  \"@context\": \"http:\/\/schema.org\",\r\n  \"@type\": \"Recipe\",\r\n  \"name\": \"Sundubu Jjigae: Spicy Korean tofu stew\",\r\n  \"image\": [\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild.jpg\",\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\",\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg\"\r\n  ],\r\n  \"author\": {\r\n    \"@type\": \"Person\",\r\n    \"name\": \"Elisa\"\r\n  },\r\n  \"datePublished\": \"2026-02-03\",\r\n  \"description\": \"Sundubu Jjigae is a classic Korean tofu stew with a clear, aromatic broth and a pleasant heat. Extra soft tofu, chilli and a few carefully chosen ingredients make for a dish that is warming, balanced and suitable for everyday cooking. Perfect for anyone who wants to cook authentic Korean food at home.\",\r\n  \"prepTime\": \"PT30M\",\r\n  \"cookTime\": \"PT15M\",\r\n  \"totalTime\": \"PT45M\",\r\n  \"keywords\": \"Sundubu, Soondubu, jjigae, koreanischer Tofu-Eintopf, Seidentofu, Anchovy-Dashima, Kombu, Gochugaru, Gochujang, Kimchi, koreanische Hausk\u00fcche\",\r\n  \"recipeYield\": [\r\n    \"2\"\r\n  ],\r\n  \"recipeCategory\": \"Hauptgerichte\",\r\n  \"recipeCuisine\": \"Korea\",\r\n  \"nutrition\": {\r\n    \"@type\": \"NutritionInformation\",\r\n    \"calories\": \"320 kcal\",\r\n    \"servingSize\": \"1 serving\"\r\n  },\r\n  \"recipeIngredient\": [\r\n    \"300 g silken tofu\",\r\n    \"3 tbsp kimchi\",\r\n    \"1 onion\",\r\n    \"2 garlic cloves\",\r\n    \"1 courgette\",\r\n    \"1 spring onion\",\r\n    \"2 tbsp neutral oil\",\r\n    \"500 ml water\",\r\n    \"6 dried anchovies\",\r\n    \"1 piece of kombu\",\r\n    \"1 tsp sugar\",\r\n    \"1 tbsp sesame oil\",\r\n    \"1 tbsp gochugaru\",\r\n    \"1 tbsp gochujang\",\r\n    \"1 tbsp soy sauce\"\r\n  ],\r\n  \"recipeInstructions\": [\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Step 1\",\r\n      \"text\": \"First we check that we have all the ingredients for the Korean Sundubu Jjigae. 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Finely chop the kimchi if needed.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Step 3\",\r\n      \"text\": \"Heat 1 tbsp of neutral oil in a saucepan over medium heat. Add the onions and garlic and sweat until translucent, without letting them take on colour.\",\r\n      \"image\": \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Step 4\",\r\n      \"text\": \"Sprinkle 2 tbsp of gochugaru into the hot oil and stir immediately. The chilli must not burn. Straight afterwards, optionally stir in 1 tbsp of gochujang until a red, aromatic paste forms. 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