Sundubu Jjigae - Korean Soft Tofu Stew Recipe

Ingredients

• 1 pack soft tofu (sundubu)
• 1 egg
• 1 red chili pepper
• 1 Cheongyang chili pepper (Korean hot pepper)
• 2/3 cup anchovy and kelp broth
• 1 tbsp sesame oil
• 30g pork
• 25g green onion (scallion)
• 50g onion
• 1 tbsp minced garlic
• 1 tbsp Korean soy sauce (guk-ganjang)
• 1 tbsp coarse red pepper flakes (gochugaru)
• 1/2 tsp fine red pepper flakes (gochugaru)
• 1/2 tsp flower salt (fine sea salt)
• 1 tsp light brown sugar

Instructions

1. 채소와 고기 준비하기
   Finely chop the green onion, onion, red chili pepper, and Cheongyang chili pepper; also thinly slice the pork.
2. 순두부 준비하기
   Open the soft tofu (sundubu) package and either use it as is or cut it into bite-sized pieces.
3. 양념 재료 볶기
   Heat sesame oil in a pot, add the chopped green onion, onion, and minced garlic, and sauté until fragrant.
4. 돼지고기 볶기 단계
   Add the pork to the pot and cook until it’s done.
5. 고춧가루와 양념 넣기
   Add the coarse and fine red pepper flakes, Korean soy sauce (guk-ganjang), and light brown sugar; stir-fry with the pork and vegetables.
6. 육수 붓고 끓이기
   Pour in the anchovy and kelp broth and bring to a boil, then reduce the heat to medium.
7. 순두부와 소금 넣기
   Add the soft tofu (sundubu) and flower salt, then let it boil once more.
8. 계란과 고추 넣고 마무리
   Beat the egg and pour it in, place the chili peppers on top, and boil once more to finish.

Glossary

• gochugaru