Sundubu Jjigae (Soft Tofu Stew)

Name: Sundubu Jjigae (Soft Tofu Stew)
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 tube (400g) extra soft silken tofu (sundubu); 100g finely chopped pork belly or small clams; 1.5 tbsp gochugaru; 1 tbsp sesame oil; 1 tsp minced garlic; 1 cup anchovy-kelp broth; 1 scallion (chopped); 1 raw egg

A spicy, bubbling stew made with uncurdled extra soft tofu, seafood or pork, vegetables, and gochugaru.

20 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Egg Fish Seafood Sesame Shellfish Soy

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Instructions

6 steps

1
Heat the sesame oil in a small Korean earthenware pot over medium heat. Add the minced garlic and chopped pork (or clams) and sauté for 2 minutes.

2
Stir in the gochugaru to coat the meat, creating a fragrant chili oil paste. Cook for 1 minute, being careful not to burn the flakes.
3
Pour in the anchovy-kelp broth and bring the mixture to a brisk boil.
4
Gently squeeze the tube of silken tofu to slide it into the pot in large chunks. Avoid stirring too vigorously so the tofu doesn't disintegrate.
5
Season to taste with a pinch of salt or soup soy sauce, and let it boil rapidly for 3-4 minutes to allow the flavors to penetrate the tofu.
6
Remove the pot from the heat while it is still vigorously bubbling, immediately crack the raw egg directly into the center, and garnish with chopped scallions.

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