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The ingredients needed to prepare Sundubu-jjigae:
- Prepare Broth
- Get Dried kelp (arm size)
- Provide Anchovy (sachet)
- Get 1/2 radish (sliced)
- Use Ingredients
- Take Pork belly (thinly sliced)
- Get 1 pack tofu (regular)
- You need 2 garlic
- Get 1/4 onion
- Prepare 1 tbsp chilli pepper
- Prepare Cooking oil
Steps to make Sundubu-jjigae:
- To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside.
- While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in.
- After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving.
This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning.
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