Sundubu Jjigae

Name: Sundubu Jjigae
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 people
Ingredients: 8 dried anchovies; 4 oz. mu; 1 oz. dried dasima; 3 tablespoons Gochugaru; 2 teaspoons sesame oil; 3 oz. stewing beef; 1 onion; 2 cloves garlic; ¾ cup chopped kimchi; 1 teaspoon salt; 1 teaspoon sugar; 16 oz. silken tofu; 2 eggs; 2 teaspoons vegetable oil; 2 scallions; cooked white rice; 2 Korean stone bowls

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
2 people
Course
Main Course, Soup
Cuisine
Asian, Korean

Sundubu Jjigae

Heidi Matthews

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Sundubu jjigae is a traditional Korean dish, between a soup and stew, made with silken tofu, that is simmered in a spicy sauce.

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Ingredients

Servings

For the broth

8 dried anchovies
4 oz. mu (Korean radish or daikon), peeled, washed and thinly sliced
1 oz. dried dasima (or kelp)

For the spicy paste

3 tablespoons Gochugaru (hot pepper flakes)
2 teaspoons sesame oil

For the sundubu jjigae

3 oz. stewing beef (or pork belly), cut into small pieces
1 onion , chopped
2 cloves garlic , chopped
¾ cup chopped kimchi
1 teaspoon salt
1 teaspoon sugar
16 oz. silken tofu
2 eggs
2 teaspoons vegetable oil

To serve

2 scallions , thinly sliced
cooked white rice

Equipment

2 Korean stone bowls

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Instructions

Broth

Place the dried anchovies, radish, and dried seaweed in a pot.
Add 3 cups (750 ml) of water.
Cover and boil over medium-high heat for 10 minutes from the time it starts to boil.
Reduce heat to low and boil for another 20 minutes, covered.
Remove from heat and strain. This will make about 2 cups (500 ml) of broth. Set aside.

Spicy paste

Combine the hot pepper flakes and sesame oil in a small bowl and mix well.

Sundubu jjigae

Heat two stone bowls over medium-high heat for about 4 minutes.
Divide the ingredients between the two stone bowls.
Add the vegetable oil, onion and garlic. Stir with a wooden spoon for one minute.
Add the beef (or pork). Stir for 3 minutes until the meat is no longer pink.
Add the kimchi and continue to stir for one minute. Add at least one to two ladles of the previously prepared broth. Cover and cook for 10 minutes over medium heat.
Add salt and sugar and mix well.
Pour half of the silken tofu into each bowl. Gently break the tofu with a wooden spoon.
Add a little more stock according to taste.
Add the chili mixture.
Break an egg in each bowl and place it on the center of each stew.
Sprinkle with thinly sliced scallion and serve with steamed rice rice and other accompaniments.