Hong Jin-kyung’s Pork Sundubu Jjigae: A Clean and Deep Flavor to Enjoy at Home
Super Simple Pork Sundubu Jjigae Recipe: Recreating Hong Jin-kyung’s YouTube Style – The Secret to a Clear and Refreshing Stew Without Complex Seasonings
This is a rendition of the Pork Sundubu Jjigae recipe introduced on Hong Jin-kyung’s YouTube channel. It’s a simple sundubu jjigae recipe that can be made without any special seasonings, boasting a clear and refreshing broth with the rich flavor of pork and the soft texture of sundubu. While adjusting the water might be tricky at first, master the technique of seasoning with just anchovy sauce for a clean taste.
Sundubu Jjigae- Ground Pork: about 200-250g
- Soft Tofu (Sundubu): 1 packet
- Minced Garlic: 1 Tbsp (or to taste)
- Green Onion: 1/2 stalk
- Gochugaru (Korean Chili Flakes): 2 Tbsp
- Anchovy Sauce (for seasoning): 1-2 Tbsp (adjust to taste)
- Cooking Oil: generous amount
- Coarse Salt: pinch (for marinating and seasoning)
Cooking Instructions
Step 1
I tried making Pork Sundubu Jjigae inspired by Hong Jin-kyung’s YouTube recipe. The charm lies in using intuition rather than precise measurements. I prepared about 200-250g of ground pork. To remove excess blood, I wrapped it in paper towels and let it sit for about 10 minutes. Hong Jin-kyung recommends draining the blood overnight, so you can use that method if you have time.
Step 2
Lightly season the drained ground pork with coarse salt. If you like, you can add a pinch of black pepper for extra flavor.
Step 3
Pour a generous amount of cooking oil into the pot. Making enough chili oil is key to the flavor.
Step 4
Add the marinated ground pork, minced garlic, and chopped green onions. Stir-fry over medium-low heat. Adding the gochugaru first and then stir-frying will create a richer chili oil. Be careful not to burn it.
Step 5
Continue to stir-fry over medium-low heat until the chili oil is well infused. This process brings out the fragrant and slightly spicy notes of the chili oil.
Step 6
Next, add the seasoned ground pork. Break it up well to prevent clumping and stir-fry until the pork is nicely browned. This step ensures the pork is cooked through and adds depth to the stew.
Step 7
When you stir-fry the pork, breaking it up so it doesn’t clump together creates a delicious-looking visual, similar to a stir-fried pork dish (Jeyuk Bokkeum). The juices released from the pork during this step will add richness to the broth.
Step 8
Add a pinch of coarse salt to season the broth. Using coarse salt is said to make the broth taste more refreshing. Adjust the amount of salt by tasting.
Step 9
Now it’s time to add water. The recipe suggests that even plain water, without any broth, can make the stew taste delicious. The recipe recommends about 300-400ml of water, but I added a bit more, around 600ml, which made the broth a little too watery. I might have misjudged the water quantity, but try to get the right amount for yourselves!
Step 10
Adjust the seasoning of the broth. A signature of Hong Jin-kyung’s recipe is that it uses only anchovy sauce for seasoning, omitting soy sauce, sugar, and other common seasonings. Add 1-2 tablespoons of anchovy sauce and adjust the amount to your taste after sampling. The simple seasoning allows the natural flavors of the ingredients to shine through, resulting in a clean and refreshing taste.
Step 11
Add the sundubu to the pot in one block. By not cutting the sundubu, you can preserve its soft texture. Once the sundubu is added, let it simmer for a bit, and your delicious sundubu jjigae will be ready.
Step 12
The broth might look a bit light and thin, but the seasoning is correct. In my case, the water was a bit excessive, but the clear and refreshing broth, along with the minimal seasonings, creates a clean and crisp flavor.
Step 13
My husband, accustomed to rich sundubu jjigae, found it a little bland, but I personally preferred the refreshing taste. If I had adjusted the water quantity properly, the flavor would have been even more perfect. I plan to get the water ratio right next time for an even more delicious stew.
Step 14
While the lack of precise measurements might be a slight drawback at first, try making it with your own intuition for a delicious outcome! I’m confident I can make it even better next time. Give Hong Jin-kyung’s simple Pork Sundubu Jjigae a try at home!
