Entree: North Korea – Pyongyang – 순두부찌개 ➤ sundubu jjigae (Soft silken tofu stew in a spicy savory broth often with pork or seafood and vegetables)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 14 oz (400 g) soft silken tofu (sundubu), in a tube or gently crumbled
- 8 oz (225 g) pork belly, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (7 g) Korean chili flakes (gochugaru)
- 1 tsp (5 g) Korean chili paste (gochujang)
- 1 tsp (6 g) fermented soybean paste (doenjang) or 1/2 tsp (2.5 g) fish sauce for depth
- 3 cups (720 ml) anchovy and kelp (dashima) broth or light chicken broth
- 2 cloves garlic, minced (about 6 g)
- 1 small onion, thinly sliced, about 4 oz (115 g)
- 1 small zucchini, sliced, about 6 oz (170 g)
- 2 stalks green onion, sliced, about 1 oz (30 g) plus extra for garnish
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) sesame oil
- 1 large egg, approx. 50 g (optional, for topping)
- Salt to taste
- 1 tsp (5 g) toasted sesame seeds (optional)

Instructions

1. Make or warm the broth: bring anchovy and kelp broth to a simmer in a pot and keep hot; if using instant broth, have 3 cups ready.
2. Heat the vegetable oil in a heavy pot or Korean ttukbaegi over medium heat, add the pork belly slices and sauté until they begin to brown and release fat, about 3–4 minutes.
3. Stir in the onion and garlic, cook until translucent, about 2–3 minutes, then add gochugaru, gochujang, and doenjang; stir for 1 minute to bloom the spices.
4. Pour in the hot broth, add soy sauce and sugar, bring to a gentle boil, then add the zucchini and simmer 5 minutes until vegetables are just tender.
5. Gently spoon in the soft tofu by large spoonfuls without breaking it completely, letting it settle into the stew; simmer 2–3 minutes so the tofu warms through and absorbs flavors.
6. Stir in sliced green onions and sesame oil; taste and adjust salt or soy sauce as needed.
7. If using the egg, crack it directly into the bubbling stew and cover for 1–2 minutes until the white is just set but yolk remains soft.
8. Serve hot, garnished with extra green onion and sesame seeds, alongside steamed rice and banchan.