Korean · Free
Sundubu Jjigae
A fiery, silky stew of custardy soft tofu simmered in a chili-oil broth with seafood or pork and finished with a cracked egg. It arrives at the table bubbling and is pure comfort in a bowl.
****+
Prep 15 min · Cook 20 min
Method
In a small pot or Korean earthenware bowl, heat the cooking oil over medium heat and add the gochugaru, stirring for 30 seconds to bloom it into a fragrant red chili oil.
Be careful not to burn the chili flakes; lower the heat if they start to darken or smoke.
Add the pork belly or seafood along with the diced onion and garlic, and cook for 4 minutes until the pork loses its raw color and the onion softens.
Pour in the anchovy stock, soy sauce, and fish sauce, then bring the pot to a rolling boil.
Simmer for 5 minutes so the broth turns deep red and flavorful.
Gently spoon the soft tofu into the pot in large curd-like chunks, being careful not to break it up too much.
Simmer for another 4 to 5 minutes, spooning the red broth over the tofu so it takes on the flavor and color.
Taste the broth and adjust the salt with a little more soy or fish sauce as needed.
Crack the egg directly into the center of the bubbling stew and let it poach for 1 minute without stirring.
Turn off the heat, drizzle with sesame oil, and scatter the sliced green onion over the top.
Serve immediately while still bubbling, with a bowl of hot steamed rice on the side.
Chef's tips
- Blooming the gochugaru in oil is the key step that gives the broth its signature red color and roasted aroma.
- Soft tofu comes in a tube; squeeze it gently into the pot and avoid over-stirring so it stays silky.
- Serve the stew boiling hot and stir the egg in at the table for the best texture.
Cooking times vary by equipment -- cook to temperature and to taste.
