Spicy and Rich Pork Sundubu Jjigae (Soft Tofu Stew)
How to Make a Flavorful Pork Sundubu Jjigae with a Special Chili Oil Seasoning Paste
Sundubu Jjigae can be customized with various ingredients like seafood, meat, or ham. This recipe features ground pork, creating a rich and satisfying stew perfect for enjoying with a bowl of rice. Experience the deep, savory flavor right in your own kitchen!
Main Ingredients- 350g soft tofu (sundubu)
- 100g ground pork
- 1 large egg
- 1 stalk green onion (scallion)
- 1-2 Korean green chilies (cheongyang chili), adjust to taste
- 1/3 zucchini or Korean squash
- 1/2 onion
- 1 stock cube or bouillon cube
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 paper cup of water (approx. 200ml)
Special Chili Oil Seasoning (Tablespoon measurement)- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 0.5 Tbsp salt
- 0.3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 0.5 Tbsp salt
- 0.3 Tbsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Divide the green onion into white and green parts. Adjust the amount of Korean green chilies based on your preference for spiciness. Today, we’re using 1 Korean green chili and 1 red chili for color and a touch of heat. (If you like it spicier, increase the green chilies or add more.)
Step 2
Finely mince the onion and the white parts of the green onion. Thinly slice the green parts of the green onion and the chilies diagonally. Cut the zucchini into half-moon shapes.
Step 3
Gently pat the ground pork with a paper towel to remove excess moisture. This helps eliminate any gamey smell and ensures a cleaner flavor when stir-fried.
Step 4
In a Korean earthenware pot (ttukbaegi) or a stew pot, add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. Heat over medium-low heat until fragrant. Be careful not to burn the oils.
Step 5
Once the pot is warm, add the minced onion and the minced white parts of the green onion. Stir-fry over medium heat until the vegetables are fragrant and softened, releasing their natural sweetness. This step is crucial for developing a deep flavor base.
Step 6
When the green onions start to release a delicious aroma, add the ground pork. Sprinkle 0.5 tablespoon of salt and 0.3 tablespoon of sugar over the pork. Break up the meat with your spoon and stir-fry until it’s no longer pink.
Step 7
Once the surface of the pork is cooked, add 1 heaping tablespoon of gochugaru (Korean chili flakes). Reduce the heat to medium-low and continuously stir for about 1 minute, ensuring the chili flakes don’t burn. This process creates a flavorful chili oil and gives the stew its beautiful color and depth.
Step 8
Add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Stir well to coat the pork and vegetables with the seasoning, and cook for another minute to enhance the flavors.
Step 9
Pour in 1 paper cup of water (about 200ml). Add 1 stock cube. Increase the heat to high and bring the stew to a rolling boil.
Step 10
Once the stew is vigorously boiling, add the sliced zucchini, diagonally sliced Korean green chilies, and 1 tablespoon of minced garlic. Continue to simmer, allowing the flavors to meld together.
Step 11
Carefully cut around the edge of the soft tofu (sundubu) package with a knife. Gently remove the tofu from its packaging. Try not to break the delicate tofu block.
Step 12
Add the sundubu to the boiling stew. Using a spoon or the back of a knife, gently break the tofu into large, bite-sized chunks directly in the pot. The chunky texture of the tofu is part of its charm.
Step 13
Finally, crack 1 fresh egg into the stew. Sprinkle with chopped green onion and a pinch of black pepper. Cook until the egg white is set and the yolk is cooked to your liking. Your delicious and spicy Pork Sundubu Jjigae is now ready to be enjoyed!
