Quick & Easy Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae. A savory, comforting stew with soft tofu, kimchi, pork belly, egg, mushrooms and aromatics simmered in a spicy broth. This serves perfectly with steamed rice in 30 minutes!

5 from 2 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

1.5 cup anchovy stock or low-sodium chicken stock or dashi stock
11 oz silken tofu aka soft tofu
½ cup pork belly strips sliced into 1 cm wide pieces
½ cup kimchi
½ cup enoki mushrooms ends trimmed, washed and strained
¼ cup onion finely diced
2 garlic cloves minced
1 egg
2 tablespoon kimchi juice omit if you prefer less spicy
2 teaspoon regular soy sauce
2 teaspoon fish sauce
2 teaspoon sesame oil
1 teaspoon white granulated sugar
½ teaspoon gochugaru omit if you prefer less spicy
1 green onion finely chopped for garnishing

Serve with:

1.5 cups cooked short grain rice

Instructions

First heat a small pot or Korean earthenware clay pot on medium heat. Once hot, add sliced pork belly and fry for 2 minutes until cooked through and some of the fat renders out. Then sauté garlic, onions with the pork.
Next add regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Mix together and cook until onions become translucent, a couple minutes. Then add kimchi and cook until kimchi juices release, about 1-2 minutes.
Next mix in stock and kimchi juice. Cover and bring to a boil on medium-high heat. Once it reaches a boil, reduce to medium heat and simmer for 20 minutes, uncovered. Stir occasionally.
Add in soft tofu into the center of the pot. Break it up with a spoon into big chunks.
Then add in enoki mushrooms in two bunches beside the tofu. Let this simmer for 1 minute.
Crack a raw egg into the centre of the stew on top of the tofu and let the egg cook until your desired preference. Remove off heat. Use oven mitts if you're using a earthenware pot. Lastly garnish with green onions and enjoy with a side of rice!

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