COPPER🇰🇵 North Korea
Sundubu jjigae recipe
A spicy and comforting Korean soft tofu stew.
Ingredients
- 400 g soft tofu
- 200 g kimchi
- 150 g pork belly
- 1 onion
- 3 garlic
- 2 tbsp gochugaru
- 2 tbsp soy sauce
- 500 ml water
- 2 green onion
- 1 tbsp sesame oil
How to make Sundubu jjigae
- In a pot, sauté 150 g of chopped pork belly over medium heat until browned, about 5-7 minutes.
- Add 1 chopped onion to the pot and stir.
- Add 2 minced garlic cloves to the pot and cook until the onion is soft, about 3-4 minutes.
- Stir in 200 g of chopped kimchi into the pot and cook for 2 minutes until fragrant.
- Pour 4 cups of water into the pot and bring to a boil.
- Gently add 400 g of soft tofu into the pot, breaking it into pieces.
- Reduce heat and simmer for 10 minutes to meld the flavors.
- Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil before serving hot.
- Garnish the stew with 2 chopped green onions, adding freshness.
What is Sundubu jjigae?
Sundubu jjigae is a traditional dish from North Korea, simmered in one pot, and takes about 30 minutes from start to finish. It is built around soft tofu, kimchi and pork belly. The recipe below uses 10 ingredients and is written out step by step.
How long does Sundubu jjigae take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. The method runs to 9 steps, the longest being 10 minutes.
Any tips for making Sundubu jjigae?
Use freshly made kimchi for the best flavor and spice level.
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