Sundubu Jjigae

Method

1. 1
   • pork belly150 g
   • sesame oil1 tbsp

   Brown the pork belly — In a pot, cook the pork belly in sesame oil over medium heat for 5 minutes until browned.

   ⏱5 min
2. 2
   • gochugaru2 tbsp
   • gochujang1 tbsp
   • onion1
   • garlic4
   • fresh ginger1 tsp

   Build the spicy base — Add the onion, garlic, and ginger and cook for 3 minutes until fragrant, then stir in the gochugaru and gochujang.

   ⏱3 min
3. 3
   • beef stock5 dl

   Simmer the broth — Pour in the beef stock and simmer for 10 minutes until the broth is deeply flavoured and slightly reduced.

   ⏱10 min
4. 4
   • tofu600 g

   Add the silken tofu — Spoon large chunks of the silken tofu into the bubbling stew and simmer gently for 3 minutes without stirring too much.

   ⏱3 min
5. 5
   • egg1
   • spring onion2
   • sesame seeds1 tsp

   Crack in the egg — Crack the egg on top while still bubbling, scatter with scallions and sesame seeds, and serve immediately in the pot.