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Sundubu Jjigae (순두부찌개): Korean Soft Tofu Stew
More recipes: Korean recipes · Asian soups · All Asian recipes
40 Mintotal
4servings
355kcal
KoreanCuisine
Sundubu Jjigae (순두부찌개): Korean Soft Tofu Stew
Laura Chen
4
15 Minuten
25 Minuten
355
Korean
Main course
Sundubu Jjigae is a spicy Korean stew made with very soft tofu. You toast gochugaru in oil until it glows red, cook pork and zucchini in it, then let the tofu warm through in the broth. At the end you crack one egg per serving into the bubbling pot and serve the stew with rice.
Ingredients
For the stew:
- 600 g extra-soft tofu (sundubu or silken tofu)
- 200 g pork neck (pork collar), cut into thin strips
- 1 onion, diced
- 1 small zucchini (200 g), halved lengthwise and sliced
- 3 garlic cloves, chopped
- 2 scallions (green onions), sliced, white and green parts kept separate
- 700 ml chicken stock
- 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 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 scallion whites for 2 minutes until the onion turns translucent.
- Add the pork and fry for 3 to 4 minutes until it is pale all over with no pink left.
- Turn the heat to low, sprinkle in the gochugaru and stir for 1 minute until the oil turns red.
- Deglaze with the soy sauce and pour in the stock. Bring everything to a boil, add the zucchini and simmer for 5 minutes until soft.
- Spoon the tofu into the pot in large pieces. Simmer the stew gently for 5 minutes and stop stirring so the tofu stays whole.
- Season with fish sauce, salt and pepper.
- Crack the eggs side by side onto the boiling stew. Cover and let them set for 3 minutes until the whites are firm.
- Drizzle with the sesame oil, scatter the scallion greens on top and serve the stew bubbling hot.
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More recipes: Korean recipes · Asian soups · All Asian recipes