Cook and Scale
Sundubu Jjigae
4 servings · 30 min total
A bubbling, fiery Korean stew of silken tofu and pork belly in a deep red broth, finished with a cracked raw egg stirred in at the table.
Ingredients
- 600 g tofu
- 150 g pork belly, sliced thin
- 2 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 onion, sliced
- 4 garlic, minced
- 1 tsp fresh ginger, grated
- 5 dl beef stock
- 1 egg
- 2 spring onion, sliced
- 1 tsp sesame seeds
Contains: Gluten, Egg, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the pork belly — In a pot, cook the pork belly in sesame oil over medium heat for 5 minutes until browned.
- 2.
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.
Simmer the broth — Pour in the beef stock and simmer for 10 minutes until the broth is deeply flavoured and slightly reduced.
- 4.
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.
- 5.
Crack in the egg — Crack the egg on top while still bubbling, scatter with scallions and sesame seeds, and serve immediately in the pot.