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Sundubu Jjigae - also known as Soft Tofu Stew - is a popular, spicy Korean dish that has various vegetables and the signature seafood or meat filling. This recipe uses pork.
Prep time : 20 minutes
Cook time : 20 minutes
(minus rice)
Ingredient Preparation
Pork Season the Minced pork with a few drops of soy sauce(1/2 tbsp) and a pinch of pepper. Vegetables and Tofu
Wash and cut the Vegetables to appropriate sizes (as illustrated).
Cooking Sundubu Jjigae Pork
1. Add Cooking oil, Sesame oil, Chilli powder, Spring onion and Minced garlic to a small pot, and place it over medium heat.
2. Add the Seasoned pork and Onion in and cook on medium high heat. Make sure to stir the pork and onion so that they do not stick to the bottom.
3. Add 1/2 cup (for 1 serving) or 1 cup (for 2 servings) of Water and put on high heat until it starts to boil. This should take 3 to 4 minutes.
4. Put in the chopped Courgette and Shiitake Mushrooms and boil on medium high heat.
5. When the vegetables are cooked put the soy sauce 1-2tbsp. Put in Salted shrimp or Fish sauce (if available).
6. Add the Enoki mushrooms and the Tofu. Keep on medium high heat for another 3 to 4 minutes. 7. Season with salt and pepper if required. Top tip! If you would like the jjigae to be more spicy put in sliced chilli peppers. If there is not enough soup, put in more water and then season again while tasting the jjigae. Season with salt, pepper, chilli flakes or soy sauce. 8. After you have balanced your jjigae with the seasonings, carefully crack an Egg in the middle. Cook to your preference. Top tip! Traditional Sundubu Jjigae usually has a slightly cooked egg with the yellow yolk raw.
9. Lastly sprinkle the sliced Spring onions on top. 10. Carefully move your Ddukbaegi to the heat resistant trivet when it is bubbling and boiling.
Below is a downloadable pdf version of this recipe.
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