Sundubu-jjigae – Korean Soft Tofu Stew Recipe in 20 Minutes

Ingredients

• 3 tablespoons ground pork (front leg)
• 1 egg
• 1 pack soft tofu (sundubu)
• A small amount of oyster mushrooms
• A small amount of enoki mushrooms
• 1 tablespoon onion (chopped)
• 1 tablespoon green onion (sliced)
• 1 tablespoon minced garlic
• 1 1/2 tablespoons Korean chili powder (gochugaru)
• A pinch of salt
• 1 tablespoon soy sauce
• A pinch of sugar
• 1 tablespoon sesame oil
• 200 ml water

Instructions

1. 채소와 버섯 준비
   Slice the green onion and Cheongyang chili peppers thinly, and finely chop the onion and garlic. Tear the oyster and enoki mushrooms into bite-sized pieces by hand.
2. 돼지고기와 대파 볶기
   Heat sesame oil in a pot and stir-fry the green onion and ground pork over medium heat to release the aroma.
3. 양파와 마늘 추가 볶기
   Add the chopped onion and minced garlic, and continue to stir-fry with the meat.
4. 설탕과 소금 넣기
   Add a pinch of sugar and salt, mixing well so the ingredients absorb the seasoning.
5. 간장과 고춧가루 넣기
   Add soy sauce and Korean chili powder (gochugaru), mixing evenly.
6. 재료 볶아 맛내기
   Stir-fry for 1 to 2 minutes until all ingredients are well combined.
7. 물과 순두부 넣기
   Pour in 200 ml of water and bring to a boil, then carefully spoon in the soft tofu (sundubu).
8. 버섯과 야채 추가
   Once the broth starts boiling, add the prepared mushrooms and remaining vegetables.
9. 달걀 넣고 마무리
   Finally, crack the egg into the stew and let it cook once more before serving.

Glossary

• gochugaru