Sundubu Jjigae Recipe
30 minBase: 2 servings
Ingredients
Main ingredients
- Extra-soft Korean tofu350 g
- Thinly sliced pork shoulder100 g
- Korean zucchini or zucchini80 g
- Onion60 g
- Green onion20 g
- Large egg1 whole
Seasonings
- Minced garlic1 tsp
- Gochugaru2 tsp
- Soy sauce2 tsp
- Fine salt0.25 tsp
- Toasted sesame oil1 tsp
- Neutral cooking oil1 tsp
- Water300 ml
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Ladle and cooking spoon
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 10 min · Cook 20 min
Method
The instructions below are for 2 servings.
Prepare the ingredients
Cut pork into 1 cm strips and onion and zucchini into 1 cm pieces. Finely slice the green onion, keeping its white and green parts separate. Open the tofu package.
Cook the pork and aromatics
Warm both oils in a saucepan over medium-low heat. Add pork, onion, the white green-onion parts, and garlic. Stir for about 3 minutes.
Add chili and liquid
Turn off the heat briefly, add gochugaru, and stir for about 15 seconds. Immediately add 300 ml water and the soy sauce, then return to the heat. Do not fry dry chili flakes over high heat.
Cook the vegetables and meat
When boiling, add zucchini and simmer for 5 minutes. Verify the thickest pork piece reaches at least 63°C/145°F, then continue simmering for at least 3 minutes.
Add the tofu
Spoon in large pieces of tofu and simmer gently for 3–4 minutes. Ladle broth over them instead of stirring vigorously. Taste and add salt gradually, within the listed allowance.
Cook the egg through
Beat the egg and pour it in a thin stream. Add the green onion tops and simmer another 2–3 minutes until the egg is fully set, checking the egg-containing center for at least 71°C/160°F.
Make a two-serving soft tofu stew with pork, zucchini, and a fully cooked egg. Learn when to add chili flakes and how to keep the delicate tofu in larger pieces.
This version uses pork and zucchini rather than seafood. Start with 300 ml water because the soft tofu releases moisture too. Briefly removing the pot from the heat before adding gochugaru helps avoid a bitter, scorched chili base.
A LITTLE KITCHEN WISDOM
Little details that help
Control the water
Adding a large volume of water before the tofu releases its moisture can dilute the stew. Start with the listed amount and add more only if needed.
Avoid burnt chili
Blackened flakes and a bitter smell indicate scorching. Discard the burnt mixture and clean the pan rather than trying to hide the taste with water.
Storing leftovers
Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. For best texture, use within 2 days. Reheat throughout to 74°C/165°F, stirring gently.
Common questions
Can I use boxed silken tofu?
Use the same weight of a soft silken variety. Its moisture and firmness may differ; add it in large pieces and assess the broth near the end.
Is the egg meant to stay runny?
No. This version cooks the egg fully. Adding a raw egg to hot broth without further cooking does not establish that it is safely cooked.
