📝 About This Recipe
A soul-warming staple of Korean home cooking, Sundubu-jjigae is a masterpiece of textures, featuring silken tofu that melts away in a robust, spicy broth. Infused with the smoky depth of gochugaru and the umami of dried anchovies and kelp, this one-pot wonder delivers a complex heat that invigorates the palate. Whether loaded with succulent seafood or savory pork, it is a comforting, bubbling cauldron of flavor that perfectly captures the heart of Seoul.
🥗 Ingredients
The Broth Base
- 6-8 large Dried Anchovies (guts removed for clarity of flavor)
- 1 piece Dried Kelp (Dashima) (approx. 2x2 inches)
- 2.5 cups Water
The Flavor Paste (Dadaegi)
- 2-3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust based on heat preference)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Vegetable Oil
- 1 tablespoon Garlic (minced)
- 1 tablespoon Soy Sauce
Main Components
- 1 tube Soft/Silken Tofu (Sundubu) (approx. 11-14 oz)
- 1/4 lb Pork Belly or Shoulder (thinly sliced or minced)
- 6-8 pieces Manila Clams (scrubbed and purged)
- 1/4 cup Kimchi (fully fermented and chopped)
- 1/4 cup Onion (finely diced)
- 1/4 cup Zucchini (sliced into half-moons)
The Finish
- 1 Egg (per person, raw)
- 2 stalks Green Onions (finely chopped)
- to taste Salt or Fish Sauce (for final seasoning)
👨🍳 Instructions
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1
In a medium pot, combine the water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes to create a rich dashi. Strain and set the liquid aside.
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2
Heat a traditional Korean earthenware pot (Ttukbaegi) or a small heavy-bottomed saucepan over medium-low heat.
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3
Add the vegetable oil, sesame oil, and gochugaru to the pot. Stir constantly for 1-2 minutes until the oil turns bright red and fragrant. Be careful not to burn the chili flakes.
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4
Add the minced garlic, onions, and pork. Increase heat to medium and sauté until the pork is no longer pink and the onions are translucent.
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5
Stir in the chopped kimchi and zucchini, cooking for another 2 minutes to allow the flavors to meld.
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6
Pour in 1 to 1.5 cups of the prepared anchovy broth. You want just enough to cover the ingredients, as the tofu will release its own liquid later.
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7
Bring the mixture to a vigorous boil. Add the soy sauce and the clams.
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8
Using a spoon, carefully scoop large chunks of the soft tofu into the boiling broth. Avoid stirring too much; you want the tofu to remain in large, rustic pieces.
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9
Let the stew simmer for 5-7 minutes. The clams should open and the tofu should be heated through and infused with the red oils.
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10
Taste the broth. Add a splash of fish sauce or a pinch of salt if it needs more depth or saltiness.
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11
Just before removing from heat, drop a raw egg into the center of the bubbling stew. Do not stir it; let the residual heat poach it.
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12
Garnish generously with chopped green onions and serve immediately while still boiling.
💡 Chef's Tips
For the most authentic flavor, use a Ttukbaegi (ceramic pot) which retains heat and keeps the stew bubbling at the table. If you are vegetarian, replace the anchovy broth with a dried shiitake mushroom broth and swap the pork for extra mushrooms. Always use 'Extra Soft' or 'Silken' tofu sold in tubes; firm tofu will not provide the signature custard-like texture. Don't over-dilute the stew; the charm of Sundubu-jjigae lies in its concentrated, intense broth. If your kimchi is very sour, add a tiny pinch of sugar to balance the acidity.
🍽️ Serving Suggestions
Serve with a bowl of multi-grain purple rice (Heukmi-bap) for a nutty contrast. Pair with an assortment of Banchan, such as seasoned spinach, bean sprouts, or sweetened dried anchovies. A side of crispy Korean seaweed (Gim) is perfect for wrapping spoonfuls of rice and tofu. Enjoy with a chilled glass of Barley Tea (Boricha) to soothe the palate from the heat. For an adult pairing, a crisp, cold Soju or a light lager cuts through the richness of the pork belly beautifully.