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

30 minServes 2Nutri-Score B€€
from @jalenlynette2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • soft tofu (drained, broken into large chunks)Fresh350 g
  • pork belly (thinly sliced)Meat100 g
  • kimchi (chopped, plus a little juice)Produce100 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • gochugaru (Korean red chili flakes)Spices15 g
  • gochujangPantry15 g
  • soy saucePantry15 ml
  • sesame oilPantry15 ml
  • anchovy stock (or water with a dash of fish sauce)Pantry500 ml
  • eggDairy2 pieces
  • green onion (sliced)Produce2 pieces
  • salt (to taste)Spices3 g

per serving

Nutrition

398kcal

Carbs
15 g
Proteins
23 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Finish and serve

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