Spicy and Rich Sundubu Jjigae: Baek Jong-won’s Golden Recipe
Easy Home Cooking: How to Make Deliciously Spicy Sundubu Jjigae (Baek Jong-won Style)
This Sundubu Jjigae, bursting with a spicy kick and generous amounts of chili oil, is incredibly simple to make following Baek Jong-won’s recipe. Enjoy the comforting depth of flavor and the silky smooth texture of soft tofu.
Ingredients
- 1 package Soft Tofu (Sundubu)
- 2 cups Broth (rice water, anchovy broth, or water)
- 60g Ground Pork
- 40g Onion (about 1/4 small onion)
- 1 stalk Scallion (mostly white part)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Egg
- Pinch of Salt
Cooking Instructions
Step 1
First, carefully prepare the onion and scallion by finely chopping them. Having these ingredients prepped beforehand will make the cooking process much smoother.
Step 2
Now, add 1 tablespoon of sesame oil to your pot. The nutty aroma of the sesame oil will greatly enhance the flavor of the dish.
Step 3
To the sesame oil in the pot, add the minced onion, chopped scallion, and ground pork all at once. Stir-frying these ingredients together allows their flavors and aromas to meld, creating a richer taste. You can use cooking oil instead of sesame oil, but remember to add a splash of sesame oil at the very end if you do.
Step 4
Stir-fry over medium heat until the pork is cooked through and the vegetables are tender, allowing the oils to render slightly. It’s especially important to cook the onions thoroughly until they become sweet and translucent, as this significantly improves the overall flavor of the broth. Stir occasionally to prevent sticking.
Step 5
Once the ingredients are well stir-fried, turn off the heat or reduce it to very low. Then, add 1 tablespoon of gochugaru (Korean chili flakes). Gochugaru burns easily, so cooking it over high heat can result in a bitter taste. Stir-frying it over low heat or off the heat is the secret to creating delicious chili oil without burning.
Step 6
After the gochugaru has been stir-fried and releases its fragrant aroma, pour in 2 cups of your prepared broth. I used rice water, but anchovy broth or plain water works perfectly fine too. Bring the broth to a rolling boil over high heat.
Step 7
Once the broth is boiling vigorously, add 2 tablespoons of soy sauce and 1 tablespoon of minced garlic to season. The original Baek Jong-won recipe includes sugar, but I omitted it as I don’t prefer overly sweet dishes. Feel free to add a little sugar to your preference.
Step 8
Now, reduce the heat to medium-low and carefully add the soft tofu. It’s convenient to cut the tofu package along the perforated line before adding it to the pot, helping it slide in neatly without breaking apart.
Step 9
Using a spoon, gently break the soft tofu into bite-sized pieces directly in the pot. This allows the tofu to absorb the flavorful broth. If you don’t have sundubu, you can also use regular firm tofu, mashed, for a similar texture and taste.
Step 10
Taste the soup and if it needs more salt, add a pinch to adjust the seasoning. Finally, crack an egg into the bubbling stew. Cook until the egg white is set, then turn off the heat. You can also enjoy the soup without fully cooking the egg if you prefer.
Step 11
And there you have it! Your delicious and perfectly spicy Sundubu Jjigae is ready in no time. Enjoy this comforting stew with a hot bowl of rice!
