Sundubu Jjigae
“Korean soft tofu stew bubbling with gochugaru, kimchi, pork, and a cracked egg in an earthen pot.”
Egg
Garlic
Soy Sauce
SundubuWhere it comes from
Sundubu Jjigae, a comforting Korean soft tofu stew, boasts a history intertwined with the country's love for spicy cuisine. Emerging as a hearty meal during the Joseon dynasty, this dish often features fresh ingredients like kimchi and pork. A fascinating detail is that the stew is often served in a sizzling hot stone pot, enhancing the dining experience with its bubbling presentation.
On the Palate
How it's made
5 steps · Show ↓24 min active
How it's made
5 steps · Show ↓- 15 min
In a heatable pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and diced pork, stirring until the pork is browned and the onions are translucent, about 5 minutes.
- 22 min
Stir in spicy paste made from hot pepper flakes and sesame oil, cooking until the mixture is fragrant, about 2 minutes.
- 310 min
Add kimchi and pour in enough broth to cover the ingredients. Bring to a gentle boil, then reduce the heat and cover the pot, simmering for 10 minutes.
- 45 min
Add salt, sugar, and sundubu, breaking it into large chunks. Stir gently and let simmer for another 5 minutes until the tofu is heated through.
- 52 min
Just before serving, crack a raw egg into the center of the stew. Garnish with sliced green onions and serve hot with rice and banchan.
