Sundubu Jjigae (Spicy Soft Tofu Stew)
- Prep time:
- 15 minutes
Ingredients
(2 servings)
- 1 pack (300g) tofu
- Soup Ingredients:
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 1 tablespoon Korean chili powder (gochugaru)
- 1 tablespoon sake (or mirin)
- 400cc water
- 1 tablespoon soup stock (beef dashida, beef bouillon, chicken bouillon, etc.)
- 1 teaspoon dashi stock granules
- Optional Ingredients:
- 1 green onion, chopped
- 150g kimchi
- 2 eggs
- 200g thinly sliced pork belly
- (Optional) mushrooms, cheese, clams, shrimp, etc.
Instructions
-
Heat sesame oil in a pot over low heat. Add minced garlic and sauté until fragrant. Add Korean chili powder and sake, and sauté, being careful not to burn.
-
Add kimchi, pork belly, and green onion to the pot, and sauté over medium heat.
-
Once the pork is cooked, add the remaining soup ingredients (water, soup stock, and dashi stock granules). When the soup boils, scoop large pieces of tofu with a spoon and add them to the pot. Simmer until the tofu is heated through.
-
Crack the eggs into the stew just before serving.
Tips
- Our tofu's unique smoothness elevates the Sundubu Jjigae experience.
