Sundubu Jjigae
순두부찌개
A bubbling, spicy stew of soft silken tofu with an egg cracked in at the end. Ready in about 25 minutes.
Serves 2
Prep 10 min
Cook 15 min
Ingredients
- 1 tube (12 oz) soft sundubu tofu
- 1 tablespoon vegetable oil
- 1/4 lb thinly sliced pork, cut small
- 1 tablespoon gochugaru
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1.5 cups anchovy stock or water
- 1/4 cup chopped kimchi
- 1 green onion, sliced
- 1 egg
- 1/2 teaspoon sesame oil
Steps
Step 1. Heat the oil in a small heavy pot over medium heat. Cook the pork and kimchi for 3 minutes until the pork is no longer pink.
Step 2. Add the gochugaru, garlic, and soy sauce and stir for 30 seconds.
Step 3. Pour in the stock and bring to a boil. Spoon in the tofu in large pieces and simmer for 5 minutes, until the pork is cooked through.
Step 4. Crack the egg into the center, scatter the green onion, and drizzle with sesame oil. Serve boiling hot, with rice.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.