World Flavors Cookbook

Sundubu Jjigae (Soft Tofu Stew)

A fiery Korean stew of silky soft tofu, vegetables, and seafood in a spicy gochugaru broth, served bubbling hot with a raw egg cracked in.

Cuisine: South Korea

Ingredients

• 1 tube soft (silken) tofu
• 100g clams or shrimp
• 50g pork belly, sliced thin
• 1 zucchini, sliced
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 egg
• Sesame oil, green onion
• 1.5 cups anchovy/kelp dashi

Instructions

1. Sauté pork belly in sesame oil until lightly browned.
2. Add gochugaru and garlic. Stir-fry 1 minute.
3. Add dashi and soy sauce. Bring to boil.
4. Add zucchini and clams/shrimp. Cook 5 minutes.
5. Gently break tofu into large chunks and add. Simmer 5 minutes.
6. Crack a raw egg on top just before serving. Serve bubbling in a hot stone pot.