Sundubu jjigae recipe

Uncurdled soft tofu boiled in a chili oil made by blooming gochugaru in pork fat, with a raw egg cracked in at the table.

20 minuteseasy12 ingredients

Ingredients

• 350 g sundubu extra soft tofu
• 2 tbsp gochugaru
• 100 g aged kimchi
• 100 g pork belly
• 400 ml anchovy broth
• 3 tbsp kimchi juice
• 3 clove garlic
• 1 onion
• 1 egg
• 2 green onion
• 1 tbsp soy sauce
• 1 tbsp sesame oil

How to make Sundubu jjigae

1. Heat 1 tbsp sesame oil in a ttukbaegi (earthenware pot) or a small heavy pot over medium heat and fry 100 g of thinly sliced pork belly for 3 minutes.
2. Add 100 g of chopped aged kimchi, 1 tbsp of minced garlic and half a sliced onion; stir 3 minutes until the kimchi softens.
3. Lower the heat, stir in 2 tbsp of gochugaru and let it bloom in the fat for 30 seconds until the oil turns deep red. This chili oil is the stew; skipping it leaves a colourless soup.
4. Pour in 400 ml of anchovy broth and 3 tbsp of kimchi juice, then bring to a hard boil.
5. Spoon in 350 g of sundubu in large curds straight from the tube and boil 5 minutes without mashing it. Firm tofu is a different dish.
6. Season with 1 tbsp of soy sauce and taste before adding any salt, the kimchi and broth are already salty.
7. Crack 1 egg into the bubbling stew, scatter 2 chopped green onions over it and carry the pot to the table straight away; the egg sets in the residual heat.
8. Eat with a bowl of short-grain rice and banchan on the side.

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