Entree: South Korea – Seoul & Gyeonggi – 순두부찌개 ➤ sundubu jjigae (Soft-silken tofu stew in a spicy, savory broth often with pork or seafood)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 4 oz (115 g) pork belly, thinly sliced
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1/2 medium onion, thinly sliced (approx. 2 1/8 oz (60 g))
- 1 tbsp (7 g) gochugaru (Korean red pepper flakes)
- 1 tbsp (15 ml) gochujang (Korean chili paste), optional for deeper color
- 4 cups (960 ml) anchovy and kelp stock or strong dashi-style broth
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 14 oz (400 g) soft (silken/sundubu) tofu, kept in large chunks
- 8 oz (225 g) assorted shellfish (clams or mussels), cleaned and rinsed; optional
- 1 large egg, approx. 1.75 oz (50 g)
- 2 stalks green onion, sliced (approx. 11/16 oz (20 g))
- 1/2 tsp (3 g) coarse salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) toasted sesame oil, for finishing (optional)

Show original ingredient measurements

- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 4 oz (115 g) pork belly, thinly sliced
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 medium onion, thinly sliced (approx. 60 g)
- 1 tbsp (7 g) gochugaru (Korean red pepper flakes)
- 1 tbsp (15 ml) gochujang (Korean chili paste), optional for deeper color
- 4 cups (960 ml) anchovy and kelp stock or strong dashi-style broth
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 14 oz (400 g) soft (silken/sundubu) tofu, kept in large chunks
- 8 oz (225 g) assorted shellfish (clams or mussels), cleaned and rinsed; optional
- 1 large egg, approx. 1.75 oz (50 g)
- 2 stalks green onion, sliced (approx. 20 g)
- 1/2 tsp (3 g) coarse salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) toasted sesame oil, for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat vegetable oil and 1 tsp (5 ml) sesame oil in a Korean earthenware pot or medium saucepan over medium heat. Add pork belly and sauté until lightly browned and fat renders, about 3–4 minutes. Add garlic and onion and cook until fragrant and softened.
2. Stir in gochugaru and gochujang; cook 30 seconds to bloom the chili. Pour in the anchovy-kelp stock, add soy sauce and fish sauce, and bring to a gentle boil.
3. Reduce heat to a simmer and add the soft tofu in large spoonfuls or as one block; gently break it apart slightly with a spoon. Add shellfish if using. Simmer 5–7 minutes until shellfish open and flavors meld.
4. Taste and adjust seasoning with salt and pepper. Make a small well in the center and crack in the egg; cover and cook 1–2 minutes for a slightly runny yolk or longer to set.
5. Garnish with sliced green onion and a drizzle of toasted sesame oil. Serve piping hot with steamed rice.

1. Heat vegetable oil and 1 tsp sesame oil in a Korean earthenware pot or medium saucepan over medium heat. Add pork belly and sauté until lightly browned and fat renders, about 3–4 minutes. Add garlic and onion and cook until fragrant and softened.
2. Stir in gochugaru and gochujang; cook 30 seconds to bloom the chili. Pour in the anchovy-kelp stock, add soy sauce and fish sauce, and bring to a gentle boil.
3. Reduce heat to a simmer and add the soft tofu in large spoonfuls or as one block; gently break it apart slightly with a spoon. Add shellfish if using. Simmer 5–7 minutes until shellfish open and flavors meld.
4. Taste and adjust seasoning with salt and pepper. Make a small well in the center and crack in the egg; cover and cook 1–2 minutes for a slightly runny yolk or longer to set.
5. Garnish with sliced green onion and a drizzle of toasted sesame oil. Serve piping hot with steamed rice.