Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
Ingredients
- 1 package 12 ounces sundubu (extra soft/silken tofu)
- 1/2 cup kimchi thinly sliced
- 1/2 cup pork belly diced
- 1 to 3 teaspoons gochugaru depending on preferred spice level
- 1 teaspoon garlic minced
- 1 tablespoon sesame oil
- 1/2 tablespoon soy sauce
- 1 cup water or anchovy, beef or veggie broth, plus extra
- 2 to 3 tablespoons juice from kimchi
- 1/2 teaspoon salt to taste
- Pinch of black pepper
- 1 scallion finely chopped (divided)
- 1 egg optional
- 1/4 cup shiitake mushrooms sliced
- Small bunch of enoki mushrooms with roots cut off
Instructions
- Cut the pork belly and kimchi. Add the kimchi, pork, gochugaru, garlic, half of scallion and sesame oil to a clay pot, and place it over medium heat.
- Stir-fry until the meat is almost cooked, 3-4 minutes.
- Pour in water (or broth) and the juice from thekimchi. You may need more or less broth, you want to almost cover all contents of the pot without spilling over (you need to leave room for tofu and mushrooms). Bring to a boil, and continue to boil for 3-4 minutes. Taste and add soy sauce.
- Add the soft tofu in big chunks. Season with salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4-5 minutes. Add mushrooms and cook for about a minute. Add the remaining chopped scallion just before removing the pot from the heat. If you would like, crack an egg into the stew to serve while it’s still boiling hot.
