Korean Soft Tofu Stew Rice Bowl
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 10
About this dish
Think of soft tofu stew (sundubu jjigae) made with just a cup of broth and poured straight over rice.
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Pork belly is cooked first so gochugaru and garlic can bloom in its fat, which gives the small amount of broth its heat. An egg cracked into the center and cooked only until the white just sets adds a soft, rich finish.
Ingredients
Instructions
- 1
Keep 1 cup cooked rice warm.
Slice the onion thinly, chop the green onion, and open the soft tofu package, draining only excess liquid so the tofu stays moist and easy to scoop.
- 2
Heat 1 teaspoon sesame oil in a pot over medium heat.
Add 60 g pork belly slices and stir for about 2 minutes, until the surface turns pale and some fat begins to render.
- 3
Lower the heat to medium low, then add 1 tablespoon gochugaru and 1 teaspoon minced garlic.
Stir constantly for just 30 seconds, stopping before the chili darkens or the garlic scorches.
- 4
Pour in 1 cup anchovy kelp broth and add the onion, then raise the heat to medium.
When the edges bubble, simmer 2 more minutes so the onion softens and sweetens the broth.
- 5
Scoop the soft tofu into large spoonfuls and slide them into the pot.
Do not stir hard, just shake the pot gently, then simmer softly for 5 minutes so the broth seasons the tofu.
- 6
Crack 1 egg into the center and scatter the green onion on top.
Cook 1 more minute, until the white is just set, then pour the stew and broth over the warm rice.
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