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Sundubu Jjigae

Sundubu Jjigae
South-Korea
⏱ — min. Serves: —

Ingredients

  • 1 package (about 10 oz) soft tofu (sundubu)
  • 4 oz (115 g) pork belly or beef, thinly sliced
  • 1 small onion, thinly sliced
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, halved and sliced
  • 1 cup kimchi, chopped
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 tablespoon gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cups water or anchovy broth
  • 1 egg
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste

Instructions

Prepare the Broth

In a pot, heat the vegetable oil over medium heat.

Add the minced garlic and thinly sliced onion. Sauté until the onion is translucent and fragrant.

Add the Meat

Add the thinly sliced pork belly or beef to the pot. Cook until the meat is browned and cooked through.

Add the Seasonings

Stir in the gochugaru, gochujang, and soy sauce. Cook for another 1-2 minutes until the mixture is well combined and fragrant.

Add the Vegetables and Kimchi

Add the chopped kimchi and sliced zucchini to the pot. Sauté for 3-4 minutes until the vegetables start to soften.

Add the Tofu and Broth

Gently add the soft tofu (sundubu) to the pot, breaking it into large chunks.

Pour in the water or anchovy broth.

Bring the stew to a boil, then reduce the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld together.

Finish the Stew

Stir in the sesame oil and chopped green onions.

Season with salt and black pepper to taste.

Crack an egg into the stew and let it poach in the hot broth for a few minutes until the egg white is set but the yolk is still runny.

Serve

Enjoy your meal!