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Sundubu Jjigae

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

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

Ingredients

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

Instructions

Broth
    Cup of Yum
  1. Place the dried anchovies, radish, and dried seaweed in a pot.
  2. Add 3 cups (750 ml) of water.
  3. Cover and boil over medium-high heat for 10 minutes from the time it starts to boil.
  4. Reduce heat to low and boil for another 20 minutes, covered.
  5. Remove from heat and strain. This will make about 2 cups (500 ml) of broth. Set aside.
Spicy paste
  1. Combine the hot pepper flakes and sesame oil in a small bowl and mix well.
Sundubu jjigae
  1. Heat two stone bowls over medium-high heat for about 4 minutes.
  2. Divide the ingredients between the two stone bowls.
  3. Add the vegetable oil, onion and garlic. Stir with a wooden spoon for one minute.
  4. Add the beef (or pork). Stir for 3 minutes until the meat is no longer pink.
  5. 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.
  6. Add salt and sugar and mix well.
  7. Pour half of the silken tofu into each bowl. Gently break the tofu with a wooden spoon.
  8. Add a little more stock according to taste.
  9. Add the chili mixture.
  10. Break an egg in each bowl and place it on the center of each stew.
  11. Sprinkle with thinly sliced scallion and serve with steamed rice rice and other accompaniments.