Main ingredients 🥩
soondubuoniongreen oniongreen chili peppergarlicpremium soy saucechicken stockvinegar
Solo Cooking God's Soondubu Jang
A simple, one-week shelf-stable side dish made by lightly simmering soy sauce, sugar, and chicken stock, then chilling before adding soft soondubu and fresh vegetables. Perfect for quick breakfasts.
🙋 Recommended for
- ⭐ People who want to quickly and easily eat a meal during a busy morning
- ⭐ Those looking for a hearty side dish they can make once and enjoy for up to a week
- ⭐ Fans of smooth, savory tofu dishes
Ingredients needed 🛒3 servings
- soondubu 2 packs
- onion 1/2 medium
- green onion 1/2 bunch
- green chili pepper 2–3
- minced garlic 1 tablespoon
- water 1/2 cup
- sugar 1/2 cup
- premium soy sauce 1/2 cup
- chicken stock 1/2 tablespoon
- vinegar 1 tablespoon
- toasted sesame seeds generously
- sesame oil a little
Recipe 🍳
- In a pot, combine water 1/2 cup, sugar 1/2 cup, premium soy sauce 1/2 cup, chicken stock 1/2 tablespoon, and vinegar 1 tablespoon.
- Gently simmer over low heat just until sugar fully dissolves, then turn off heat and let cool completely.
- Transfer 2 packs of soondubu into an airtight container or side dish jar, squeezing out the contents and cutting into bite-sized pieces.
- Dice 1/2 medium onion and 1/2 bunch green onion finely, then evenly distribute over the soondubu.
- Chop 2–3 green chili peppers finely and add on top, followed by 1 tablespoon of minced garlic to complete the vegetable topping.
- Pour the fully cooled soy sauce infusion into the container until full, then generously sprinkle toasted sesame seeds on top.
- Cover tightly and refrigerate for 1–2 hours to allow flavors to meld.
- Serve by placing a generous portion of soondubu jang over steamed white rice, drizzle with a single drop of sesame oil, and mix well before eating.
- Mix water, sugar, premium soy sauce, chicken stock, and vinegar; gently simmer until sugar dissolves, then cool completely.
- Place cut soondubu in a side dish container, layer with diced onion, green onion, green chili pepper, and minced garlic.
- Pour cooled soy sauce mixture and toasted sesame seeds into the container, refrigerate for 1–2 hours, then serve with a dash of sesame oil.
Cooking tips 💡
- Always use fully cooled soy sauce infusion when pouring over soondubu to prevent it from becoming too soft or vegetables from getting overly mushy.
- Generously sprinkle toasted sesame seeds for maximum nutty aroma and flavor enhancement.
- Enjoy this soondubu jang as a wrap with crispy roasted seaweed for a perfect, satisfying combination.
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