Spicy Pork Soft Tofu Stew (Sundubu Jjigae)
The Ultimate Recipe for Flavorful Pork Soft Tofu Stew
The true charm of soft tofu stew (Sundubu Jjigae) lies in its comforting, bubbling pot, enhanced by a perfectly cooked egg dropped right in! This version combines the silken texture of soft tofu with the savory depth of pork, creating a dish that’s simply irresistible. To elevate the flavor, we’re making homemade chili oil: we’ll sauté the pork until its natural oils release, then fry chili powder in that flavorful oil, resulting in an even richer and more delicious broth. Enjoy a hearty and satisfying bowl of this classic Korean comfort food!
Stew Ingredients- 1 package (approx. 100g) Soft Tofu
- 1/3 stalk Green Onion
- 1 Egg
- 1/4 Onion
- 1/2 small Potato
- 100g Pork (stew cut, shoulder or belly recommended)
- 2 Tbsp Cooking Oil
- 350ml Water
- 1/3 bunch Enoki Mushrooms
- 1 cube Soup Stock (or anchovy-kelp broth)
Seasoning and Broth- 2/3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper (about 5 shakes)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/3 Tbsp Dried Garlic Powder (optional, for enhanced flavor)
- 2/3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1.5 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper (about 5 shakes)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/3 Tbsp Dried Garlic Powder (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, prepare your ingredients. Finely mincing the pork will give it a pleasant texture in the stew (pre-minced pork is also fine!). Peel the potato and slice it thinly into half-moon shapes, about 0.5cm thick. Trim the root end of the enoki mushrooms and separate them into three sections. Finely chop the green onion. Dice the onion into roughly 1cm cubes.
Step 2
Heat the cooking oil in a ttukbaegi (earthenware pot) over medium-low heat. Add the diced onion and chopped green onion, and sauté until fragrant. Once the onion becomes translucent, add the minced pork. Continue to stir-fry until the pork is no longer pink and has rendered its delicious fat.
Step 3
Once the pork has released plenty of its natural oils, turn off the heat temporarily. Add the gochugaru (Korean chili flakes) and quickly stir-fry over low heat. Be careful not to burn the chili flakes; stir just long enough for their vibrant color and aroma to infuse into the oil, creating a fragrant chili oil.
Step 4
Pour in the water (350ml) and add the soup stock cube (or your prepared broth). Stir in the fish sauce (1.5 Tbsp), soy sauce for soup (2/3 Tbsp), the sliced potatoes, a pinch of black pepper, and the optional dried garlic powder (1/3 Tbsp). Bring the stew to a boil over high heat.
Step 5
Once the stew comes to a rolling boil, add the minced garlic (1 Tbsp). Let it simmer for a little longer to allow the flavors to meld beautifully. The garlic will add a wonderful depth to the broth.
Step 6
Carefully cut open the soft tofu package and gently slide the entire block into the pot. Then, use your spoon to break the tofu into large, rustic chunks directly in the stew. Avoid stirring too vigorously to maintain the soft tofu’s delicate texture.
Step 7
Once the soft tofu is added and the stew returns to a simmer, add the prepared enoki mushrooms. Cook for just another 1-2 minutes until the mushrooms are tender. They’ll add a subtle umami flavor to the broth.
Step 8
Just before you turn off the heat, crack the egg directly into the center of the bubbling stew. Don’t stir it in; let it poach gently in the hot broth for a wonderfully soft, runny yolk. Your delicious Pork Soft Tofu Stew is now complete! Serve immediately while piping hot.
