Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Sundubu Jjigae
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.
Ingredients
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.
