Sundubu jjigae, tofu stew - ecnivo/Recipes GitHub Wiki

By Maangchi, with mods by me

Serves 2

Ingredients

  • 2 cups dashi-like stock
  • 1 tsp vegetable oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 350g pork belly, sliced 1/2 thickness, 2x3" (thereabouts)
  • 120g kimchi
  • 2 Tbsp gochugaru
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • 454g (1 lb) tofu, silken
  • 2 eggs
  • optional: shrimp, shells removed
  • 1 scallion, chopped
  • side: rice

Steps

  1. Make stock from 8 anchovies, 150g radish, 4x6" piece of kelp, and 2 cups water. Simmer 30 minutes. (alternatively, rehydrate dashi powder)
  2. Preheat a pot with oil. Add onion and garlic, stir to cook down.
  3. Add pork. Fry until no longer pink.
  4. Add kimchi, gochugaru, sesame oil, salt, sugar, and 1 cup stock. Cook 7 minutes.
  5. Add tofu and break up lightly (or cube it on the cutting board, texture is your choice)
  6. Add extra stock as desired.
  7. Crack an egg on top and let sizzle
  8. Serve with rice and scallion