Sundubu Jjigae (Soft Tofu Stew)
A fiery, silky Korean stew of soft tofu, pork belly, mushrooms, and gochugaru in an anchovy broth, topped with a cracked raw egg that cooks in the heat.
🛒 Ingredients
- 1 tube silken/soft tofu
- 150g pork belly, thinly sliced
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 4 dried shiitake mushrooms
- 5 dried anchovies
- 1 piece dried kelp (kombu)
- 2 cloves garlic, minced
- 2 eggs
- 4 spring onions, sliced
- 1 tbsp soy sauce
👨🍳 Method
- 1
Simmer anchovies and kelp in 2 cups water for 10 minutes. Strain to make broth.
- 2
Heat sesame oil in a stone pot or heavy saucepan. Add pork belly and gochugaru; sauté 3 minutes.
- 3
Add garlic and gochujang; stir 1 minute until fragrant.
- 4
Pour in broth and mushrooms; bring to a boil.
- 5
Gently add tofu in large spoonfuls without breaking it up.
- 6
Season with soy sauce. Crack 2 eggs directly on top.
- 7
Simmer 3 minutes so egg whites are just set. Scatter spring onions.
- 8
Serve with steamed rice alongside.
💡 Chef's Tips
- →Use a stone pot if you have one — it holds heat and keeps the stew bubbling at the table.
- →The egg yolks should still be runny when you serve — they stir into the broth.
- →Add the tofu gently so it holds its shape in large billowy pieces.
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