Sundubu Jjigae
A soul‑warming Korean soft tofu stew featuring tender pork belly and chopped kimchi simmered in a fiery broth of gochugaru and savory seasonings. Silken tofu gently poaches to melt‑in‑your‑mouth perfection, while a whole egg added toward the end creates a luxuriously silky swirl. Enoki mushrooms and scallions lend delicate texture and brightness, making each spoonful a harmonious balance of spice, umami, and comforting richness.
INGREDIENTS
1 Tbsp – Sesame Oil
¼ Cup – Scallion Whites, Sliced
1 Tsp – Garlic, Chopped
3 Oz – Pork Belly, Sliced
1 Tbsp – Gochugaru
1/3 Cup – Kimchi, Chopped
½ Cup – Water
1 Tbsp – Soy Sauce
½ Tsp – Hondashi®
¼ Cup – Kimchi Liquid
½ Tsp – Sugar
½ Cup – Silken Tofu
1 Each – Egg, Whole
Garnish – Enoki Mushrooms
Garnish – Scallion Greens, Sliced
DIRECTIONS
1. In a small pot or ttukbaegi over medium heat add sesame oil.
2. In a separate bowl, whisk sugar and kimchi liquid together.
3. Add scallion whites, chopped garlic and pork belly to the pot and saute until pork is fully cooked.
4. Add gochugaru and stir until toasted.
5. Add kimchi, Hondashi®, water, soy sauce and kimchi liquid, then bring to a simmer.
6. Add silken tofu, enoki mushrooms, and whole egg into the pot and cover for 3-5 minutes.
7. Garnish with sliced green onions and serve.
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