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Sundubu Jjigae (순두부찌개) – Soft Tofu Stew
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Sundubu Jjigae (순두부찌개) – Soft Tofu Stew
Laura Chen
4
15 Minuten
25 Minuten
355
Korean
Main course
Sundubu jjigae is a hot Korean stew with very soft tofu. You toast gochugaru in oil until it turns bright red, braise pork and zucchini in it and let the tofu steep in the broth. At the end you crack an egg per serving into the bubbling pot and serve the stew with rice.
Ingredients
For the stew:
- 600 g very soft tofu (sundubu or silken tofu)
- 200 g pork shoulder, in thin strips
- 1 onion, diced
- 1 small zucchini (200 g), halved lengthwise and sliced
- 3 garlic cloves, chopped
- 2 scallions, white and green parts separated, in rings
- 700 ml chicken broth
- 4 eggs
For seasoning:
- 2 tbsp vegetable oil
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- Salt to taste
- 1 pinch of black pepper
Instructions
- Heat the vegetable oil in a wide pot or a ttukbaegi (Korean earthenware pot) over medium heat. Fry the onion, garlic and the white part of the scallions for 2 minutes, until the onion is translucent.
- Add the pork and fry for 3 to 4 minutes, until it is pale all over and no longer pink.
- Turn to low heat, sprinkle the gochugaru over and stir for 1 minute, until the oil turns red.
- Deglaze with the soy sauce and pour in the broth. Bring everything to a boil, add the zucchini and simmer for 5 minutes, until it softens.
- Add the tofu to the pot in large spoonfuls. Let the stew simmer gently for 5 minutes and do not stir any more, so the tofu stays whole.
- Season with the fish sauce, salt and pepper.
- Crack the eggs side by side onto the boiling stew. Put the lid on and let them set for 3 minutes, until the whites are firm.
- Drizzle the sesame oil over, sprinkle with the green of the scallions and serve the stew bubbling hot.
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More recipes: Korean recipes · Asian soups · All Asian recipes