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Sundubu-jjigae

Name: Sundubu-jjigae
Total time: 25 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 300g Silken Tofu; 100g Pork belly; 100g Clams; 1 tbsp Korean Chili Flakes; 1 tbsp Sesame Oil; 1 tsp Garlic (grated); 1/2 Green Onion (Long); 1 Egg; 400ml Dashi Stock; 1 tsp Soy Sauce

Soup

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

Silky soft tofu simmered in a spicy broth — a Korean stew classic.

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📖 The Story Behind This Dish

Sundubu means 'soft tofu,' the barely set tofu used in this stew. Ingredients are stir-fried with chili flakes and sesame oil, then simmered with broken-up tofu and stock, and an egg is cracked in at the end. There are countless sundubu specialty restaurants, and it's an everyday taste of home in Korea.

🌆 Where it's eaten: It arrives bubbling in a hot stone pot, and the Korean way is to crack in an egg and let the heat soft-cook it.

🥕 Ingredients (serves 2)

Silken Tofu 300g
Pork belly 100g
Clams 100g
Korean Chili Flakes 1 tbsp
Sesame Oil 1 tbsp
Garlic (grated) 1 tsp
Green Onion (Long) 1/2
Egg 1
Dashi Stock 400ml
Soy Sauce 1 tsp

👩‍🍳 Instructions

Heat sesame oil in a pot and stir-fry the pork belly and garlic.
Add the chili flakes and stir briefly until fragrant.
Add the stock and clams and bring to a boil.
Add the tofu, breaking it up, and season with soy sauce.
Scatter with leek, crack in the egg, and simmer briefly.

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