Sundubu-jjigae (Soft Tofu Stew)嫩豆腐鍋
Sundubu-jjigae is a popular Korean stew made with uncurdled soft tofu (sundubu), vegetables, sometimes mushrooms, seafood (oysters, mussels, clams, shrimp) and/or meat (beef or pork). The stew is usually served hot in a traditional Korean earthenware pot, often with a raw egg cracked in just before serving.
01Ingredients
- 1 pack (350g) soft tofu (silken tofu)
- 100g thinly sliced pork belly
- 100g shelled clams
- 100g kimchi, chopped
- 1/2 medium onion, diced
- 1 stalk green onion, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 300ml water or anchovy broth
- 1 large egg
Nutrition (per serving)312kcal
- Protein22.5g
- Carbs8.2g
- Fat20.1g
Fiber 1.8 gSodium 958 mg
02Steps
- Prepare ingredients: Drain the soft tofu. Slice the pork belly. Chop the kimchi. Dice the onion. Separate the white and green parts of the green onion, then chop. Mince the garlic.
- Heat sesame oil in a pot over medium heat. Add the white parts of the green onion, minced garlic, and diced onion. Sauté until fragrant, about 2 minutes.
- Add the pork belly and cook until it is browned, about 3-4 minutes.
- Stir in the chopped kimchi and Korean chili flakes. Sauté for another 2-3 minutes until the kimchi is slightly tender and fragrant.
- Pour in the water (or anchovy broth), soy sauce, fish sauce, and sugar. Bring the mixture to a boil.
- Gently scoop large chunks of the soft tofu into the boiling stew. Add the shelled clams.
- Reduce the heat to medium-low and simmer for 5-7 minutes to allow the flavors to meld.
- Taste the stew and adjust seasoning if needed (add more soy sauce or chili flakes to your preference).
- Just before serving, crack an egg directly into the hot stew. Garnish with the green parts of the green onion. Serve immediately and enjoy hot.
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