Sundubu Jjigae

Name: Sundubu Jjigae
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tubes extra soft tofu; 200g pork mince or seafood; 2 tbsp gochugaru; 1 tbsp gochujang; 3 cloves garlic, minced; 1 tbsp sesame oil; 400ml anchovy stock; 2 tbsp soy sauce; 1 raw egg per serving; spring onions and sesame seeds to serve

Korean soft tofu stew simmered with pork mince, gochugaru and gochujang in a savory anchovy broth, finished with a raw egg cracked in at the end — silky, spicy and comforting.

Total time

17 min

Prep

5 min

Cook

12 min

Difficulty

easy

Cuisine

Korean

gluten-free

Ingredients

2 tubesextra soft tofu

200gpork mince or seafood

2 tbspgochugaru

1 tbspgochujang

3 clovesgarlic, minced

1 tbspsesame oil

400mlanchovy stock

2 tbspsoy sauce

1raw egg per serving

spring onions and sesame seedsto serve

Instructions

Fry gochugaru and sesame oil in a clay pot or small pot 1 minute.

Add garlic and pork, cook until meat changes colour.

Add stock, gochujang and soy. Bring to boil.

Scoop soft tofu in large pieces into the pot.

Simmer 5 minutes. Crack a raw egg over the top.

Serve immediately — egg cooks in the residual heat.

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.

Calories

Protein

1.4g

Fat

3.7g

Carbs

4.2g

Fiber

1.4g

Sodium

450mg

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