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Sundubu Jjigae is a beloved North Korean stew made with soft tofu and a variety of ingredients, including pork and vegetables. It holds cultural significance as a comforting dish often enjoyed during family gatherings and cold weather. Typically served hot, this stew warms both the body and spirit.
Dice the pork belly (or ground pork) and vegetables.
Mince the garlic and slice the kimchi if using.
Heat sesame oil in a large pot or Korean clay pot over medium heat.
Add the diced pork and cook until it starts to brown, about 5 minutes.
Add the diced onion, zucchini, mushrooms, and minced garlic. Sauté for another 3-4 minutes until the vegetables are slightly tender.
Stir in the gochujang and gochugaru, cooking for another 1-2 minutes to let the flavors meld.
Pour in the chicken or beef broth, soy sauce, and fish sauce (if using). Bring the mixture to a boil.
Reduce the heat to a simmer and add the soft tofu, breaking it into chunks. Simmer for 5-7 minutes to allow the flavors to combine.
If using eggs, crack them directly into the stew and let them cook until the whites are set and the yolks are slightly runny, about 3-4 minutes.
Add the sliced kimchi if desired, and stir to combine.
Garnish with chopped green onions before serving.
Enjoy your meal!
Sundubu Jjigae is a spicy Korean stew featuring soft tofu, meat, and vegetables, simmered in a flavorful broth.
Sundubu Jjigae originates from Korea, particularly popular in North Korean cuisine for its hearty and warming qualities.
The key ingredients include soft tofu, pork (belly or ground), onions, zucchini, mushrooms, garlic, and gochujang.
The total time to make Sundubu Jjigae is approximately 35-45 minutes.
Sundubu Jjigae is often served with steamed rice and kimchi for a complete meal.