Korean Spicy Tofu Stew (Soondubu Jjigae)
What is Soondubu Jjigae?
Soondubu jjigae is a Korean spicy soft tofu stew. Silky tofu, pork and kimchi simmer in a fiery gochugaru and gochujang broth, finished with an egg cracked in at the end. Serve it bubbling hot with rice.
Korean Spicy Tofu Stew (Soondubu Jjigae)
Ingredients
- 1 tube soon tofu 11 oz
- 3 cloves garlic minced
- ¼ onion diced
- 2 tablespoon sesame oil
- ½ lb pork shoulder cubed
- 1 tablespoon gochugaru Korean pepper flakes
- 1 tablespoon gochujang Korean pepper paste
- 1 tablespoon fish sauce
- 1 cup Kimchi diced
- 1 egg
- ¼ cup green onion sliced
- 1 anchovy stock pouch sold at Korean grocery stores, I used Mom's Story Anchovy Soup/Stock Pouch
Instructions
- In a small pot, start to bring 3 cups of water to boil. Once boiling, add your anchovy stock pouch and let simmer for 5 mins.
- While waiting, in your clay pot, heat 2 tablespoon of sesame oil over high heat.
- Add your garlic and onion and stir until fragrant - 1 to 2 mins.
- Add your sliced pork shoulder and cook until no longer pink - 2 mins.
- Add your sliced Kim chi. Then add your anchovy stock from the small pot (discard the anchovy soup pouch).
- Add the gochujang and fish sauce. Lower the heat to simmer and cook for 30 mins uncovered.
- After 30 mins, add your gochugaru. Stir. Then add your soon tofu gently. Avoid breaking the tofu too much.
- Add your egg into the soup and allow it to cook for a few minutes. Top with green onions.
- Serve with rice! 🍚🥢