tofu zucchini stew (dubu chigae) Recipe

tofu zucchini stew (dubu chigae)

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  • zucchini
  • silken tofu (1 package)
  • Korean beef bouillon (sogogi dashi dah)
  • Korean crushed red pepper (kochukaru)

How to make tofu zucchini stew (dubu chigae)

I grew up on Korean food (kind of had to since my mom's Korean) and one of my favorite dishes is dooboo chigae, but my version is more like a soup than it is a stew. It's light, simple and flavorful.

Prep: For this dish, I used one medium Korean zucchini (hobak) from my mom's garden and cut them roughly into 1/4 inch thick slices. Then cut the tofu into small cubes and set aside.

Add 1 tbsp dashi and 1 tsp crushed red pepper to 6 cups of water and bring to a boil. Add tofu and cook for 15 minutes. Then add sliced zucchini and continue cooking for 3-5 minutes. Remove the pot from heat and let sit for a few minutes before serving to allow zucchini to continue cooking.


  • Vivren
    Vivren says

    Looks very refreshing!

  • gamany
    gamany says

    yes! oh, and i should have mentioned that i started with 1 tbsp of dashi and then added a little more to taste.

  • Cammmm
    Cammmm says

    do you think regular zucchini would work, or is there something special about the hobak? looks delish!

  • gamany
    gamany says

    sorry for the late reply, cammmm. i think regular would work fine, i just happened to have korean zucchini around thanks to my mom.

  • PinkMoon
    PinkMoon says

    I've added the vegetable stock instead of the beef bouillon, and added some spices and it was totally great! Total vegan! ^_^. But anyways, I loved the recipe.

  • elena
    elena says


  • indiemonic
    indiemonic says

    i made this today pared with the asian spicy wings, it was a great combo. the soup was simple but very tasty. thanks for sharing.

  • gamany
    gamany says

    @pinkmoon, that's great--i'll have to try a veg stock, too! @indimonic, you're welcome. :)

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