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Sundubu Jjigae (Korean Soft Tofu Stew)
30 minVoor 2Nutri-Score B€€
B
30 min
30 minSundubu Jjigae (Korean Soft Tofu Stew)
wat je nodig hebt
Ingrediënten
soft tofu (drained, broken into large chunks)Vers350 g
pork belly (thinly sliced)Vlees100 g
kimchi (chopped, plus a little juice)Groente en fruit100 g
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
gochugaru (Korean red chili flakes)Kruiden en specerijen15 g
gochujangVoorraadkast15 g
soy sauceVoorraadkast15 ml- sesame oilVoorraadkast15 ml
- anchovy stock (or water with a dash of fish sauce)Voorraadkast500 ml
eggZuivel2 stukken- green onion (sliced)Groente en fruit2 stukken
salt (to taste)Kruiden en specerijen3 g
per portie
Voedingswaarden
398kcal
- Koolhydraten
- 15 g
- Eiwitten
- 23 g
- Vetten
- 28 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Finish and serve
- Season with salt to taste.
- Scatter the green onion over the top and serve bubbling hot with rice.
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