How to Make Korean Soft Tofu Stew with Chicken (Traditional & Healthy Version)
Korean Soft Tofu Stew with Chicken, known locally as 'Sundubu Jjigae Ayam', is a nourishing lunch dish that has become a favorite among Malaysia's multicultural communities. While the origins are Korean, Malaysians have adapted this recipe to suit local tastes, incorporating aromatic ingredients like serai (lemongrass), daun pandan, and cili padi for a vibrant, spicy kick. This stew features silky soft tofu, tender chicken breast, and a medley of vegetables simmered in a savory broth, making it perfect for health-conscious eaters seeking high protein and balanced nutrition. The taste is robust yet comforting, with the gentle creaminess of tofu complemented by fragrant Malaysian herbs. Its popularity stems from its versatility and the ease with which it can be made vegetarian or diabetic-friendly, reflecting Malaysia's inclusive culinary traditions. Enjoyed by Malaysians of all backgrounds, this stew is often prepared for lunch, especially during rainy afternoons, and pairs well with local rice varieties. Its balance of flavors and nutritious profile make it an excellent choice for anyone looking to enjoy a lighter yet satisfying meal.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare all ingredients: dice chicken breast
Prepare all ingredients: dice chicken breast, slice lemongrass, chop shallots, mince garlic, julienne carrot, and slice mushrooms. Tie pandan leaf into a knot.
Step 2 · Heat sesame oil in a medium pot
Heat sesame oil in a medium pot. Add shallots, garlic, lemongrass, and pandan leaf. Sauté until fragrant.
Step 3 · Add diced chicken breast and cook until lightly browned
Add diced chicken breast and cook until lightly browned. Stir in carrot and mushrooms.
Step 4 · Pour in low-sodium chicken broth
Pour in low-sodium chicken broth. Add cili padi and soy sauce. Bring to a gentle boil.
Step 5 · Cut soft tofu into large chunks and gently add to the stew
Cut soft tofu into large chunks and gently add to the stew. Reduce heat and simmer for 7 minutes, allowing flavors to meld.
Step 6 · Remove pandan leaf and lemongrass stalk
Remove pandan leaf and lemongrass stalk. Taste and adjust seasoning if needed.
Step 7 · Ladle stew into bowls
Ladle stew into bowls. Garnish with chopped spring onion and serve hot.
Mengapa resipi ini sihat
This stew is a healthy choice because it combines lean proteins, nutrient-rich vegetables, and Malaysian aromatics without heavy fats or refined carbs. The inclusion of soft tofu provides plant-based protein and promotes gut health. Low-sodium options and natural flavorings ensure it’s suitable for weight loss, diabetic-friendly, and adaptable for vegetarian diets. The balance of macronutrients supports energy levels and keeps you full longer.
Nota tentang tradisi
In Malaysia, fusion dishes like this stew are often enjoyed in urban areas like Kuala Lumpur and Penang, reflecting the vibrant multicultural food scene. While Sundubu Jjigae originated from Korean communities, Malaysians have embraced it, adding local herbs and spices. This stew is a popular lunch option, especially during monsoon seasons, offering warmth and comfort. It’s commonly served at home or in modern eateries, highlighting Malaysia’s openness to global flavors.