Sundubu Jjigae
Sundubu Jjigae is a Korean soft tofu stew prepared by simmering tofu, vegetables, and meat in a spicy broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Soft Tofu (cut into large chunks) | 800 | Grams |
| Pork Belly (sliced thinly) | 300 | Grams |
| Kimchi (fermented and chopped) | 250 | Grams |
| Onion (medium, sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Green Onion (chopped) | 2 | Stalk |
| Gochugaru (Korean red pepper flakes) | 3 | Tbsp |
| Sesame Oil (for flavor) | 2 | Tbsp |
| Soy Sauce (for seasoning) | 2 | Tbsp |
| Fish Sauce (for seasoning) | 1 | Tbsp |
| Vegetable Broth (for the stew base) | 1 | Liter |
| Egg (one per serving) | 5 | Count |
Instructions
- Heat sesame oil in a pot over medium heat and add minced garlic and sliced onion. Sauté until fragrant.
- Add the sliced pork belly and cook until it starts to brown.
- Stir in the chopped kimchi and gochugaru, cooking for another 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the soft tofu chunks and reduce the heat to a simmer.
- Season with soy sauce and fish sauce, adjusting to taste.
- Simmer for 10 minutes, allowing flavors to meld.
- Crack an egg into the stew for each serving and let it poach for 2-3 minutes.
- Garnish with chopped green onions before serving.
Kitchen equipment
Korean Earthenware Pot (ttukbaegi)Ladle