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Korean Tofu Stew
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
Korean
This Korean Tofu Stew (Sundubu Jjigae–style) is rich, spicy, and deeply comforting. Pork belly is rendered until golden, then simmered with gochugaru, seafood, and silken tofu in a savory broth seasoned with fish sauce. An egg is cracked directly into the bubbling stew just before serving, creating a silky finish. Bold yet cozy, this stew is best enjoyed hot with a bowl of fluffy white rice.
Ingredients
- 1 tbsp of neutral oil
- 1 stripe of pork belly, chopped
- 2 garlic cloves, minced
- ¼ of yellow onion, diced
- 1 scallion, chopped
- 2 tbsp of gochugaru
- Pinch of black pepper
-
1 tbsp of Red Boat Fish Sauce
- 1 cup of water
- 1 tsp of chicken bouillon powder
- 2 clams
- 3 pieces of squid
- 2 shrimps (de-shelled & de-veined)
- 2-3 shiitake mushroom
- 1 egg
Directions
Preparation: Mince 2 cloves of garlic, dice ¼ of an onion, slice 1 scallion (separate the greens and whites). Put these aside and prepare the meat and seafood. Chop 1 stripe of pork belly into bite-sized pieces, devein 2 shrimps, soak 2 clams in cold water to clean.
- Grab your preferred pot and turn the fire to med-heat. First, add in 1 tbsp of neutral oil. Once it is hot, add in your pork belly and mix until it is golden brown.
- Then, add in the minced garlic, scallions, and onion. Stir and let it cook until fragrant.
- Once fragrant, put in 2 tbsp of gochugaru (adjust to your own spice tolerance) and a pinch of black pepper. Stir until well combined.
- Add in 1 tbsp of Red Boat Fish Sauce, 1 cup of water, and 1 tsp of chicken bouillon powder. Let this come to a simmer.
- When it simmers, add in your clams, squid, shiitake mushrooms, and shrimp. Cover and let this boil.
- Lastly, add in 1 tube of silken tofu, crack in an egg, and add the green parts of the scallion. Enjoy this with a fluffy bowl of white rice!
