Spicy and Refreshing Pork Soft Tofu Stew (Sundubu Jjigae) Golden Recipe
Deep Flavor for a Home-Cooked Meal! How to Make Pork Sundubu Jjigae
A fantastic combination of chewy pork and tender soft tofu! Boost the savory depth with a refreshing broth pack. With this recipe, you can create a professional-quality, spicy, and deeply flavorful Sundubu Jjigae right at home. You’ll finish a bowl of rice in no time!
Main Ingredients
- 1 pack soft tofu (about 300-400g)
- 10cm piece of green onion
- 1/2 medium zucchini (or 1/3)
- 3 Korean green chilies (cheongyang peppers)
- 1 pack broth pack (anchovy/kelp, etc.)
- 200g ground pork (shoulder or leg recommended)
Seasoning & Condiments
- 1.5 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 Tbsp salted shrimp (saeujeot) (including the brine)
- 2 Tbsp fish sauce (tuna or anchovy)
- 1/2 Tbsp minced garlic (optional, for enhanced flavor!)
- Pinch of black pepper
- 1.5 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 Tbsp salted shrimp (saeujeot) (including the brine)
- 2 Tbsp fish sauce (tuna or anchovy)
- 1/2 Tbsp minced garlic (optional, for enhanced flavor!)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onion diagonally into large pieces, and finely chop the Korean green chilies to add spiciness. Slice the zucchini into half-moon shapes or pieces of a suitable size for eating.
Step 2
Gently break the soft tofu into 2-3 pieces using the back of a knife. It’s best to handle it gently to avoid crumbling it too much. Alternatively, you can scoop large chunks with a spoon.
Step 3
Pour 500-600ml of water into a pot and add the broth pack. Bring to a boil over medium heat for about 10 minutes to extract a rich broth. Remove the broth pack, leaving only the clear broth.
Step 4
Prepare a deep pot or earthenware pot. Lightly oil the pot and add the ground pork. Stir-fry over medium heat. When the pork starts to release its oil, add 1.5 Tbsp of red pepper flakes and reduce the heat to low. Stir-fry until fragrant, being careful not to burn the chili powder, to create chili oil. Adding minced garlic at this stage will further enhance the flavor.
Step 5
Once the pork is sufficiently stir-fried, add 1 Tbsp of soy sauce for soup and stir-fry with the pork again to add seasoning. Then, add the prepared clear broth and 1/2 Tbsp of salted shrimp and bring to a boil. Salted shrimp is a secret ingredient that adds umami!
Step 6
When the broth comes to a boil, add the sliced zucchini generously and 2 Tbsp of fish sauce to adjust the seasoning. Using fish sauce along with soy sauce can create a deeper flavor. Simmer for a short while until the zucchini is slightly tender.
Step 7
Once the zucchini is somewhat cooked, add the pre-sliced green onions and Korean green chilies. Bring to a rolling boil over high heat. Allow the refreshing flavor of the green onions and chilies to infuse into the broth.
Step 8
Finally, gently scoop the prepared soft tofu into the stew. Be careful not to stir too much after adding the tofu, and simmer for a little longer until the tofu is heated through.
Step 9
Season with a pinch of black pepper to taste for the final touch. Your hot and spicy Pork Sundubu Jjigae is complete! Enjoy it with a bowl of rice!
