Sundubu-jjigae

Sundubu-jjigae is a comforting Korean soft tofu stew, rich in flavor and texture. With silky soft tofu, spicy broth, and a mix of vegetables, it’s a hearty dish perfect for warming up on a chilly day.

Korean · 30 min · 2 servings · Szymon Krawczyk

Ingredients

• 300 g soft tofu, cut into cubes
• 150 g pork belly, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 100 g mushrooms, sliced
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 500 ml water
• 2 green onion, chopped
• 1, optional egg

Method

1. In a pot, heat sesame oil over medium heat. Add the sliced pork belly and sauté until it starts to brown.
2. Add the sliced onion and cook until translucent, about 3 minutes.
3. Stir in the gochugaru and cook for another minute to release its aroma.
4. Add the sliced zucchini and mushrooms, cooking for an additional 2-3 minutes.
5. Pour in the water and soy sauce, bringing the mixture to a boil.
6. Once boiling, gently add the soft tofu cubes, being careful not to break them. Simmer for 5-7 minutes.
7. If using, crack the egg directly into the stew and let it poach for a couple of minutes.
8. Remove from heat and garnish with chopped green onions before serving.

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• Korean spaghetti with gochujang sauce
• Oisobagi
• Bungeoppang