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A bubbling earthenware pot of red seafood sundubu jjigae with soft tofu curds and scallions

Sundubu Jjigae Recipe (Korean Soft Tofu Stew)

An honest sundubu jjigae recipe — the Korean soft tofu stew from Itaewon Class. Done in 25 minutes, with real swaps for anchovy stock and gochugaru.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 350–400 g / 12–14 oz sundubu (extra-soft tube tofu)
  • 100 g / 3 1/2 oz pork belly or pork shoulder thinly sliced
  • 2 tbsp gochugaru, Korean coarse chili flakes
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 3 cloves garlic minced
  • 1/2 medium onion (about 70 g / 1/2 cup) sliced thin
  • 3 tbsp well-fermented kimchi chopped
  • 500 ml / 2 cups anchovy-kelp stock
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 large egg (optional)
  • 2 scallions sliced

Method
 

  1. Heat 1 tbsp neutral oil in a small heavy pot over medium heat and cook the sliced pork until the edges brown, about 3 minutes.
  2. Turn the heat to low, add the gochugaru and minced garlic, and stir constantly for 30 to 45 seconds until the oil turns deep red and smells toasty. Do not let it darken past that or it will taste burnt.
  3. Add the onion and chopped kimchi and cook 2 minutes, until the onion softens.
  4. Pour in 500 ml / 2 cups stock, raise the heat, and bring to a boil. Simmer 5 minutes.
  5. Open the tube of sundubu and squeeze it into the pot in large pieces. Do not stir hard — nudge the curds apart with a spoon so they stay in soft clouds.
  6. Simmer 4 to 5 minutes, until the tofu is heated through and the broth is bubbling at the edges.
  7. Season with 1 tbsp soy sauce and 1 tsp fish sauce. Taste and adjust with salt.
  8. Crack the egg into the center, kill the heat, and let it sit 60 seconds so the white just sets. Scatter scallions and finish with 1 tsp toasted sesame oil. Serve straight from the pot with hot rice.