Korean 20 min

Sundubu Jjigae (Soft Tofu Stew)

Name: Sundubu Jjigae (Soft Tofu Stew)
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 tube (12 oz) extra-soft (soon) tofu; 4 oz pork belly or clams; 2 tablespoons gochugaru; 1 tablespoon gochujang; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1/2 cup kimchi, roughly chopped; 1.5 cups anchovy or clam broth; 1 tablespoon soy sauce; 2 eggs; 2 green onions, sliced; 1 teaspoon toasted sesame seeds

spicycomfort-fooddairy-freehigh-protein

Ingredientsfor 2

280

Cal

20g

Protein

Carbs

18g

Fat

11 tube (12 oz) extra-soft (soon) tofu
24 oz pork belly or clams
32 tablespoons gochugaru
41 tablespoon gochujang
51 tablespoon sesame oil
64 cloves garlic, minced
71/2 cup kimchi, roughly chopped
81.5 cups anchovy or clam broth
91 tablespoon soy sauce
102 eggs
112 green onions, sliced
121 teaspoon toasted sesame seeds

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Instructions

1
Heat a stone bowl or small heavy pot over medium-high heat. Add sesame oil, gochugaru, and garlic. Stir-fry 1 minute until fragrant and the oil turns a vivid red — this bloomed chili oil forms the flavor base.
2
Add pork belly or clams and cook 2–3 minutes. Add kimchi and stir-fry 2 more minutes until everything is coated in the red oil and the pork is cooked through.
3
Pour in broth and soy sauce. Bring to a boil. Break the tube of soft tofu directly into the stew in rough spoonfuls — do not dice it, the irregular shapes are authentic and more pleasing. Simmer 5 minutes.
4
Crack a raw egg directly into each serving bowl (or into the pot if serving family style). Cover and cook 1–2 minutes until the white is just set but the yolk is still runny. Top with green onions and sesame seeds. Serve in the stone bowl, sizzling, with steamed rice.