Sundubu Jjigae (Soft Tofu Stew)
A spicy, bubbling stew made with uncurdled extra soft tofu, seafood or pork, vegetables, and gochugaru.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Sundubu Jjigae (Soft Tofu Stew) to your week, check it against your household's allergens, and build the shopping list automatically.