Sundubu Jjigae

Serves 4

Ingredients

• 2 tbsp sesame oil
• 2 tbsp gochugaru (Korean red pepper flakes)
• 4 cloves garlic
• 1/2 medium onion
• 4 oz pork belly or shoulder
• 1/2 cup kimchi
• 3 cups water or anchovy stock
• 1 lb (2 tubes) soft tofu (sundubu)
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 2 large eggs
• 3 green onions
• 1 tsp toasted sesame seeds

Instructions

1. 1Mince the garlic and finely chop the onion. Slice the pork into thin bite-size pieces. Chop the kimchi into small pieces. Slice the green onions thinly and set aside for garnish.
2. 2Heat a medium earthenware pot (ttukbaegi) or heavy saucepan over medium heat. Add the sesame oil, gochugaru, minced garlic, and chopped onion. Stir-fry for 1 minute until fragrant.
3. 3Add the sliced pork and cook for 2–3 minutes until the meat is no longer pink.
4. 4Stir in the chopped kimchi and cook another 2 minutes to release its flavor.
5. 5Pour in the water or anchovy stock, soy sauce, and fish sauce. Bring to a rolling boil.
6. 6Carefully add the soft tofu in large chunks, breaking it up slightly with a spoon but leaving some soft cubes intact. Reduce heat to a gentle simmer and cook 5 minutes so the tofu absorbs the broth.
7. 7Taste and adjust seasoning with a pinch more gochugaru or salt if needed.
8. 8Crack the two eggs directly into the simmering stew. Cover and cook 1–2 minutes until the egg whites just set but yolks are still runny.
9. 9Remove from heat, sprinkle with sliced green onions and toasted sesame seeds.
10. 10Serve immediately in the hot pot or ladle into bowls. Accompany with steamed short-grain rice.