Sundubu-jjigae (soft tofu stew) like the restaurants make it

Name: Sundubu-jjigae (soft tofu stew) like the restaurants make it
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 350 g Extra-soft tofu (sundubu); 100 g Pork belly or minced pork; 6 Clams or prawns (optional); 1/4 Onion, diced; 1 Green onion, chopped; 1 tbsp Garlic, minced; 1.5 tbsp Gochugaru; 1 tbsp Neutral oil; 1 tsp Sesame oil; 1 tbsp Soy sauce; 1 tsp Fish sauce; 300 ml Anchovy or vegetable stock; 1 Egg

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/13 · English

Sundubu-jjigae (soft tofu stew) like the restaurants make it、写真1 — AIで作成した画像

2人分25分ふつう

The restaurant flavour comes from one step: gently frying the gochugaru in oil first to make a quick chilli oil. Don't rush it and don't let it burn. Use the extra-soft tofu sold in tubes (sundubu) and spoon it in large pieces; it's meant to be silky and a bit messy. Leave out the pork and seafood and use vegetable stock for a vegetarian version.

材料

Extra-soft tofu (sundubu)350 g
Pork belly or minced pork100 g
Clams or prawns (optional)6
Onion, diced1/4
Green onion, chopped1
Garlic, minced1 tbsp
Gochugaru1.5 tbsp
Neutral oil1 tbsp
Sesame oil1 tsp
Soy sauce1 tbsp
Fish sauce1 tsp
Anchovy or vegetable stock300 ml
Egg1

作り方

In a small pot over low heat, warm both oils with the gochugaru, garlic and the white part of the green onion for about 1 minute, stirring, until fragrant and red.
Add the pork and cook until no longer pink, then add the onion.

その他の写真

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@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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