Sundubu Jjigae
This quick and easy Sundubu Jjigae features velvety soft tofu simmered in a rich, spicy, and deeply comforting broth packed with aged kimchi and savoury pork shoulder. By sautéing the kimchi, pork, and chilli flakes in sesame oil, you create a beautiful, flavourful chilli-infused base that makes this stew truly irresistible. It is the perfect, restorative meal that comes together in minutes to warm your soul.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Use extra-soft silken tofu, which is unpressed; add it to the stew in large, rustic chunks rather than breaking it down, preserving its delicate, soft texture throughout cooking.
Salted shrimp (saeujeot) is a traditional secret ingredient that provides a unique depth of umami; it can be replaced with salt, soy sauce, or fish sauce if preferred.
For a more robust broth, you can replace plain water with a dedicated anchovy broth, though water is perfectly sufficient given the strong flavour of the kimchi and pork.
To finish, crack a fresh egg into the hot stew just before serving; the residual heat will poach it to perfection, adding a wonderful richness to the final dish.
Prepare Ingredients
Mince the garlic, slice the spring onion, and cut the kimchi and pork shoulder into small, bite-sized pieces.
Create Chilli Base
Heat sesame oil in a pot over medium heat, then sauté the pork, kimchi, and red chilli flakes together until the pork is cooked through and the oil turns a vibrant red.
Simmer
Add the garlic, followed by water and kimchi juice, bringing the mixture to a boil over medium-high heat.
Add Tofu
Carefully slice the soft tofu in half and add it to the pot in large chunks, then season with salted shrimp and black pepper to taste.
Serve
Turn off the heat immediately to prevent overcooking the tofu, top with fresh spring onions and an optional egg, then serve while steaming hot.
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Ingredients
| Pork Shoulder | 100 g |
| Aged Kimchi | 80 g |
| Red Chilli Flakes | 1 tbsp |
| Sesame Oil | 1 tbsp |
| Soft Tofu | 350 g |
| Water | 200 ml |
| Kimchi Juice | 3 tbsp |
| Garlic | 1 clove |
| Spring Onion | 1 stalk |
| Salted Shrimp | ½ tsp |
| Black Pepper | 1 pinch |
| Egg | 1 |
