Korean · Dinner
Soft Tofu Stew
Sundubu-jjigae features silken tofu and thinly sliced pork simmered in a gochugaru-red broth with kimchi, onion and a cracked egg finished tableside. Aromatics of garlic, scallion and sesame oil ground the heat. Served bubbling in its own pot alongside steamed rice for spooning over.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
415Calories
32.1gProtein
26.2gFat
14.8gCarbs
5.2gSugar
3.5gFiber
1289mgSodium
316mgChol
7.5gSat Fat
745mgPotassium
215mgCalcium
4.1mgIron
1.4mcgVitamin B12
13mgVitamin C
low-carb
low-calorie
spice-route
all-time-classics
Instructions
1
Prep
Slice the pork shoulder into thin strips, chop the kimchi, slice the onion and scallion, and mince the garlic.
2
Bloom
Heat sesame oil in a pot over medium heat, stir in gochugaru and garlic for 30 seconds until fragrant and deep red.
3
Simmer
Add pork and cook 3 minutes until no longer pink. Add kimchi and onion, simmer 3 minutes until softened.
4
Simmer
Pour in stock and soy sauce, bring to a boil, then simmer 8 minutes until pork is cooked through and broth deepens.
5
Simmer
Gently spoon tofu into the pot in chunks and simmer 3 minutes. Crack the egg into the center and simmer 1 minute until the white sets but yolk remains runny.
6
Plate
Scatter scallion over the stew and serve immediately in the pot while bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork shoulder
- 11 oz311g soft silken tofu
- 2/3 cup160g kimchi, with 1 tbsp juice
- 4 tbsp4 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sesame oil
- 11 onion
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 1/2 cup360ml chicken stock
- 22 eggs
- salt, to taste
