Sundubu-jjigae (Soft Tofu Stew)
Sundubu jjigae features silky soft tofu in a spicy, comforting broth. Egg, seafood, or meat add extra richness and depth.
Instructions
- 1
Purge 150g clams in salted water for 30 minutes. Season 100g ground pork with salt and pepper.
- 2
Heat 1 tbsp sesame oil in a stone pot, stir-fry pork on medium heat for 2 minutes.
- 3
Add 1.5 tbsp gochugaru and 1 tbsp garlic, stir-fry 30 seconds for aroma.
- 4
Add 400ml water and clams, bring to a boil, then spoon in 400g soft tofu in chunks.
- 5
Season with 1 tbsp soup soy sauce and simmer 5 more minutes.
- 6
Crack an egg on top and add green onion just before turning off heat. Serve while still bubbling.
Tips
Nutrition (per serving)
Adjust Servings
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