Entree: South Korea – Gangwon – 순두부찌개 ➤ sundubu-jjigae (spicy soft tofu stew simmered with pork, seafood, vegetables, and a seasoned red pepper broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 6 oz (170 g) pork belly, thinly sliced
- 1/2 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) gochugaru (Korean red pepper flakes)
- 1 tbsp (20 g) gochujang (Korean chili paste), optional for deeper color and flavor
- 1 tbsp (15 ml) fish sauce
- 4 cups (960 ml) anchovy stock or light chicken stock (or water)
- 14 oz (400 g) soft (silken) tofu, broken into large spoonfuls
- 4 oz (115 g) clams or mussels, cleaned (optional)
- 1 large egg, approx. 50 g
- 2 scallions, sliced
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 tsp (5 ml) toasted sesame oil, for finishing

Instructions

1. Heat vegetable oil in a medium earthenware or heavy pot over medium heat. Add sliced pork belly and cook until it begins to brown and render fat, about 3–4 minutes.
2. Add onion and garlic and sauté until translucent, 2–3 minutes. Stir in gochugaru and gochujang and cook 30 seconds to bloom the chili flavors.
3. Pour in anchovy stock (or water) and fish sauce; bring to a simmer. Skim any foam, then reduce heat and simmer 5 minutes to meld flavors.
4. Gently add the soft tofu by spoonfuls into the simmering broth; simmer gently 4–5 minutes so the tofu absorbs flavor without breaking apart completely.
5. Add clams or mussels if using and simmer until shells open, about 3–4 minutes. Adjust salt and pepper to taste.
6. Crack the egg into the center of the stew and cover for about 1 minute to set the white while leaving the yolk soft.
7. Turn off heat, drizzle with toasted sesame oil, scatter sliced scallions on top, and serve immediately with steamed rice.