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Sundubu Jjigae

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

Ingredients

  • For the Stew:
  • 1 tablespoon sesame oil
  • 1/2 cup diced pork belly or ground pork
  • 1/2 cup diced onion
  • 1/2 cup diced zucchini
  • 1/2 cup diced mushrooms (shiitake or button mushrooms)
  • 2 garlic cloves, minced
  • 1 tablespoon Korean red pepper paste (gochujang)
  • 1 tablespoon Korean red pepper flakes (gochugaru)
  • 4 cups chicken or beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 package (14 oz) soft tofu (sundubu), cut into chunks
  • 1-2 eggs (optional)
  • 1/2 cup chopped green onions
  • 1/4 cup sliced kimchi (optional)
  • For Garnishing:
  • Additional chopped green onions
  • Cooked rice (for serving)

Instructions

Prepare the Ingredients

Dice the pork belly (or ground pork) and vegetables.

Mince the garlic and slice the kimchi if using.

Cook the Pork

Heat sesame oil in a large pot or Korean clay pot over medium heat.

Add the diced pork and cook until it starts to brown, about 5 minutes.

Add Vegetables and Seasoning

Add the diced onion, zucchini, mushrooms, and minced garlic. Sauté for another 3-4 minutes until the vegetables are slightly tender.

Stir in the gochujang and gochugaru, cooking for another 1-2 minutes to let the flavors meld.

Add Broth and Tofu

Pour in the chicken or beef broth, soy sauce, and fish sauce (if using). Bring the mixture to a boil.

Reduce the heat to a simmer and add the soft tofu, breaking it into chunks. Simmer for 5-7 minutes to allow the flavors to combine.

Add Optional Ingredients

If using eggs, crack them directly into the stew and let them cook until the whites are set and the yolks are slightly runny, about 3-4 minutes.

Add the sliced kimchi if desired, and stir to combine.

Garnish and Serve

Garnish with chopped green onions before serving.

Enjoy your meal!