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Sundubu Jjigae (Korean Soft Tofu Stew)
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Sundubu Jjigae (Korean Soft Tofu Stew)

30 minPara 2Nutri-Score B€€
de @jalenlynette2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • soft tofu (drained, broken into large chunks)Fresco350 g
  • pork belly (thinly sliced)Carne100 g
  • kimchi (chopped, plus a little juice)Frutas y verduras100 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • gochugaru (Korean red chili flakes)Especias15 g
  • gochujangDespensa15 g
  • soy sauceDespensa15 ml
  • sesame oilDespensa15 ml
  • anchovy stock (or water with a dash of fish sauce)Despensa500 ml
  • eggLácteos2 piezas
  • green onion (sliced)Frutas y verduras2 piezas
  • salt (to taste)Especias3 g

por ración

Nutrición

398kcal

Carbohidratos
15 g
Proteínas
23 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Bol

paso a paso

Preparación

  1. Make the chili oil base

    • Heat the sesame oil in a pot and add the gochugaru.
    • Stir over low heat until the oil turns red and fragrant.
    Paso 1

  2. Brown the pork and aromatics

    • Add the pork belly and fry until it starts to brown.
    • Stir in the onion and garlic and cook until softened.
    • Add the kimchi and gochujang and fry until the kimchi smells sweet.
    Paso 2

  3. Build the broth

    • Pour in the anchovy stock and the soy sauce.
    • Bring to a boil and let it simmer so the flavors come together.
    Paso 3

  4. Add the tofu and egg

    • Spoon in the soft tofu in large chunks and simmer gently without stirring too much.
    • Crack the eggs on top, cover and cook until the whites are just set.
    Paso 4

  5. Finish and serve

    • Season with salt to taste.
    • Scatter the green onion over the top and serve bubbling hot with rice.
    Paso 5
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