Easy Sundubu Jjigae (Korean Soft Tofu Stew)

Delicate soft tofu, tender pork belly, tangy kimchi, mushrooms, and egg in a rich, spicy, and savory broth. This easy sundubu jjigae recipe is ready in just 30 minutes! I simmer the broth uncovered to concentrate the flavors, making every spoonful rich and delicious.

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Korean

Servings

Calories per serving 1024 kcal

Ingredients

11 oz soon tofu (soft tofu)
½ cup pork belly cut into ½-inch cubes
½ cup kimchi chopped
½ cup enoki mushrooms ends trimmed and rinsed
1.5 cup anchovy stock or dashi stock
2 tablespoon kimchi juice
¼ cup onion finely diced
2 garlic cloves minced
2 teaspoon regular soy sauce or light soy sauce
2 teaspoon fish sauce
2 teaspoon sesame oil toasted kind
1 teaspoon white granulated sugar
½ teaspoon gochugaru
1 egg
1 green onion finely chopped
1.5 cups cooked short grain rice hot

Instructions

Heat a pot or a medium Korean earthenware pot over medium heat. Add the pork belly and cook for about 2 minutes until the fat renders. Add the onion and garlic and sauté until fragrant, about 15 seconds.
Add the soy sauce, fish sauce, toasted sesame oil, sugar, and gochugaru. Stir-fry for about 1-2 minutes until the onions become translucent. Add the kimchi and cook for 1-2 minutes until it releases its juices.
Pour in the anchovy stock and kimchi juice. Cover and bring to a boil over medium-high heat. Remove the lid, reduce to medium heat, and simmer uncovered for 15-20 minutes, stirring occasionally. Taste the broth at 15 minutes and continue simmering for up to 5 more minutes if the flavor needs to concentrate further.
Gently add the soon tofu to the center of the pot and break it into large pieces.
Place the enoki mushrooms beside the tofu and simmer for 1 minute.
Crack the egg into the center of the pot on top of the tofu. Simmer for about 1 minute for a soft, runny egg, or longer until the egg reaches your preferred doneness.
Remove from the heat, using oven mitts if using an earthenware pot. Garnish with green onion and serve immediately with cooked short-grain rice.

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