Soondubu Jjigae
Korean extra-soft tofu stew in a spicy anchovy broth, cracked eggs finish the dish at the table. Adding the tofu in large, unbroken spoonfuls keeps its signature silky, custard-like texture instead of breaking it into mush.
Ingredients
Instructions
Heat oil in a stone pot or heavy pot, fry gochugaru until fragrant.
Add garlic and pork, cook through.
Add stock and gochujang, bring to boil.
Add tofu in large spoonfuls — do not break up too much.
Season with soy sauce.
Crack an egg into each pot or the shared pot.
Cover and cook 1 minute until egg white just sets.
Finish with sesame oil and spring onions, serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.