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Sundubu Jjigae
South Korea
Eaten in clay pots that retain heat at the table. The bubbling, sizzling arrival is part of the ritual.
Korean soft tofu stew — a fiery, rust-red broth of silken tofu, shellfish and pork, cracked with a raw egg that cooks in the bubbling pot.
Prep
10 mins
Cook
15 mins
Difficulty
Easy
Calories
490 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
300gsilken tofu, broken into chunks
100gpork belly, thinly sliced
100gclams or mussels
3 tbspgochugaru red pepper flakes
3 clovesgarlic, minced
300mlanchovy stock
1egg
sesame oil and spring onionto finish
Method
1
Fry pork in sesame oil. Add gochugaru and garlic. Cook 1 minute.
2
Add stock and clams. Bring to boil. Add tofu.
3
Simmer 5 minutes. Crack egg directly into the bubbling stew.
4
Serve immediately with the egg just set.
Chef's Tip
Serve the moment the egg goes in — the egg should be barely set, still runny.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.