Sundubu Jjigae (Soft Tofu Stew)
A spicy Korean stew made with uncurdled, soft tofu (sundubu), vegetables, and gochujang.
10 min
15 min
1-2
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Video Tutorial
Instructions
- 1
Prepare your ingredients. Chop the pork into small pieces, or if using seafood, make sure it's clean. Finely chop the kimchi.
- 2
In a small, heavy-bottomed pot (a ttukbaegi is best), heat 1 tsp of sesame oil over medium heat.
- 3
Add the chopped pork (or seafood) and kimchi. Sauté for a few minutes until the pork is mostly cooked.
- 4
Add the gochugaru (Korean chili flakes) and stir-fry for about one minute. Be careful not to burn it. This step creates a flavorful chili oil base.
- 5
Pour in the anchovy broth or water and bring it to a boil.
- 6
Once boiling, reduce the heat to a simmer. Squeeze the tube of soft tofu directly into the pot, letting it break up into large, soft curds. You can use a spoon to gently break it further if you like.
- 7
Simmer the stew for 5-7 minutes, allowing the tofu to absorb the flavors of the broth.
- 8
Taste and season with a little salt or fish sauce if needed.
- 9
Just before turning off the heat, crack a fresh egg into the center of the bubbling stew. Do not stir.
- 10
Serve immediately while it's still boiling hot. The residual heat will cook the egg to a perfect soft-poached consistency. Enjoy with a bowl of rice.