Sundubu-jjigae (Soft Tofu Stew)
A stew of sundubu, chili oil, and ground meat, simmered soft and fiery.
Meat & stews · serves 4
How many servings?
How to make it
- 1
Prep
• Slice the green onions into thin rounds. / • Cut the sundubu tube in half, package and all, and set it aside. / • Have the egg ready to go in at the end.
- 2
Put the cooking oil, green onions, and gochugaru in the pot and draw out the chili oil over low heat.
- 3
Add the ground pork and garlic and sauté.
- 4
Pour in the water and bring to a boil.
- 5
Spoon in the sundubu in large pieces and season with guk-ganjang and saeujeot.
- 6
Simmer for 5 minutes, then finish by dropping in the egg.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Frying the gochugaru over high heat gives it a scorched taste.
- Stirring the sundubu too much breaks it apart.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.
Storage
Keeps 2 days refrigerated. Once the egg is in, reheat it thoroughly.
thebobkim.com/en/recipe/k023 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.