Step 1

Finely chop the pork into bite-sized pieces, as shown in the photo. Wash the scallions and chop them finely to use as a garnish later.

Step 2

In a wide pan, combine the chopped onion, green onion, and pork. Add all the marinade ingredients (cooking wine, soy sauce, sesame oil, cooking oil, red pepper powder, minced garlic, grated ginger, and black pepper) and mix well. Let it marinate for 2 minutes. After marinating, heat the pan over high heat briefly, then reduce to medium heat and stir-fry for 2 minutes. Finally, lower the heat to medium-low and cook for another minute until some oil is rendered from the pork. This step helps to remove any porky smell and enhance its flavor.

Step 3

Add 250ml of water and 0.5 tsp of salt to the stir-fried ingredients. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. This allows the flavors to meld beautifully into the broth. While the broth simmers, place the soft tofu (or silken tofu) into a bowl. Cover it with plastic wrap and gently mash it with your hands until it’s broken down into soft curds. Using silken tofu will result in an even creamier texture.

Step 4

If using a traditional Korean earthenware pot (ttukbaegi), carefully transfer the contents of the pan into it. Add the mashed soft tofu and bring it back to a boil over high heat. Once boiling, immediately reduce to medium heat and simmer for 1 minute. Then, increase the heat back to high until the stew is bubbling vigorously. Crack the 2 eggs into the stew, then reduce the heat to medium-low and cook for about 30 seconds. Gently tuck the eggs into the tofu to let them cook softly. Turn off the heat, garnish with the chopped scallions, and your delicious Pork Sundubu Jjigae is ready!

Step 5

Step 6

Feel free to add more tofu or pork according to your preference. You can also enhance the stew with fresh ingredients like chili peppers or zucchini. Adding clams would also be a wonderful addition, bringing a delightful seafood flavor to the stew.