16/08/2026
🌶️ Sundubu Jjigae
🛒 Ingredients
• 1 tube (300 g) soft tofu (sundubu)
• 150 g pork belly, thinly sliced
• 1 tbsp cooking oil
• 2 cloves garlic, minced
• ½ small onion, sliced
• 1 tbsp gochugaru (Korean chili flakes)
• 1/3 cup kimchi
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cups water or pork stock
• 1 tbsp fish sauce
• 1 egg
• 2 green onions, chopped
• Salt and black pepper, to taste
Procedure
1) Heat the cooking oil in a pot over medium heat. Add the pork belly and cook until lightly browned.
2) Add the garlic and onion. Sauté until fragrant and the onion becomes slightly soft. Then add Kimchi.
3) Add the gochugaru and stir for about 30 seconds. Be careful not to burn the chili flakes.
4) Pour in the water or chicken stock, then add the soy sauce, fish sauce and gochujang. Bring to a boil.
5) Lower the heat and simmer for 5–7 minutes to allow the flavors to develop.
6) Gently break the soft tofu into large chunks and add it to the pot. Simmer for another 5 minutes.
7) Drizzle in the sesame oil and season with salt and black pepper to taste.
😎 Crack the egg directly into the bubbling stew and cook for 1–2 minutes, or until the egg reaches your preferred doneness.
9) Top with chopped green onions and serve hot with steamed rice.
💡 Tip: Add more gochugaru for extra spice, or use beef, seafood, or mushrooms instead of pork.
