How to Cook Sundubu Jjigae

Serves: 4

Preparation time: 5 mins

Cooking time: 15 mins

Ingredients needed to make Sundubu Jjigae:

• 24 oz soft silken tofu, crumbled
• ½ lb pork belly, thinly sliced
• 4 eggs
• One 4’’ square sea kelp
• ½ cup dried small anchovies
• 4 garlic cloves, finely grated
• 6 scallions, greens and whites finely sliced separately
• 4 tbsp korean dried chilli flakes or kochukaru
• 2 cups fermented kimchi, juice reserved
• 1 tbsp light soy sauce
• 2 tbsp gochujang
• 1 tbsp vegetable oil

Cooking instructions for Sundubu Jjigae:

• Fill a one quart pot with water and drop in the sea kelp as well as the anchovies.
• Heat the mixture until it begins to simmer and turn off the heat.
• Let it rest for about 5 minutes and tip the contents into a colander to strain; reserve the strained liquid and throw away the solids.
• Empty the cups of kimchi into a fine mesh sieve to strain out its juice into a small bowl and give it a tight squeeze to extract as maximum juice out of it; reserve this strained liquid.
• Chop the kimchi coarsely and set aside.
• Drizzle oil in a 3 quart sauce pan and wait until it shimmers over moderately high heat.
• Throw in the pork belly slices and stir fry for a minute or until it is cooked through.
• Stir in the garlic, scallion whites as well as the chopped kimchi and continue to sauté, stirring frequently, for another minute, or until the mixture releases a pleasant, piquant aroma.
• Pour in the strained kimchi liquid, followed by gochujang and a splash of soy sauce and give it a good stir until the veggies are coated well with the sauce.
• Pour in the strained stock and sprinkle  a dash of red pepper flakes over it.
• Stir them well together to mix well and turn off the heat.
• Crack the eggs into it and top it up with the scallion greens.
• Stir the egg into the broth, and ladle into serving bowls.
• Serve hot alongside steamed white rice or noodles.

Image credit: Wikimedia Commons

Last Updated on February 20, 2013 by