BUILD THE SPICY BASE
Warm the oil over medium-low heat. Stir in gochugaru and garlic for about 20 seconds without burning them.
JJIGAE · 찌개
SUNDUBU JJIGAE
순두부찌개
A bubbling soft-tofu stew with a spicy, savory broth. It is a familiar one-person lunch in Korea and an easy full meal with rice.
TIME20 MINLEVELEASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 1 tube soft tofu (about 350 g)
- 120 g pork or 100 g clams
- 500 ml anchovy-kelp stock or water
- 1½ tbsp gochugaru
- 1 tbsp soup soy sauce
- 1 tsp minced garlic
- ½ small onion, sliced
- 1 egg
- 1 scallion, sliced
- 1 tbsp neutral oil
COOK IN ORDER
THE METHOD.
COOK THE MAIN INGREDIENT
Add the pork and onion. Cook until the pork loses its raw color. If using clams, add them with the stock instead.
ADD THE BROTH
Pour in the stock and season with soup soy sauce. Bring it to a steady simmer for 5 minutes.
ADD THE SOFT TOFU
Spoon in large, uneven pieces of tofu. Do not stir hard; the soft curds should remain visible.
FINISH WITH EGG
Simmer for 4 to 5 minutes, crack in the egg, add scallion and turn off the heat when the white begins to set.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The broth should be red-orange and actively bubbling, with large soft curds rather than completely broken tofu. Taste before adding salt—the soy sauce and stock may be enough.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve it very hot with plain rice. Koreans usually alternate spoonfuls of stew and rice rather than pouring the entire pot over the rice.
LEFTOVERS
STORE & REHEAT.
Cool quickly and refrigerate for up to 2 days. Reheat gently; repeated hard boiling breaks the tofu into very small pieces. Add a fresh egg only when reheating.