Spicy and Rich Pork Sundubu Jjigae (Soft Tofu Stew)
Spicy and Rich Pork Sundubu Jjigae (Soft Tofu Stew)
A Hearty and Spicy Soft Tofu Stew Recipe Using Ground Pork
Soft tofu stew is often considered a difficult dish to make at home, but by utilizing ground pork, you can easily achieve a deep and spicy broth. Instead of seafood, we’re using ground pork for a richer and more satisfying flavor. On a cold day, a steaming bowl of this stew is the perfect comfort food that will have you reaching for more rice!
Sundubu Jjigae Ingredients- 400g soft tofu
- 150g ground pork
- 1/2 onion
- 1 stalk green onion
- 1/3 Korean zucchini (hobak)
- 1 egg
Cooking Instructions
Step 1
Prepare the Base Ingredients: First, prepare the vegetables that will add flavor to your sundubu jjigae. Finely mince the green onion for making green onion oil. Dice the 1/2 onion into small pieces. Gently pat the ground pork with paper towels to remove excess blood. This helps ensure a cleaner flavor.
Step 2
Prepare the Soft Tofu: Carefully cut the 400g block of soft tofu in half and then into large, bite-sized pieces. Avoid cutting it too small, as it can break apart easily during cooking. Leaving larger chunks helps maintain its texture.
Step 3
Make Green Onion Oil: Heat a generous amount of cooking oil in a pot over medium-low heat. Add the minced green onion and sauté slowly until fragrant and its flavor has infused the oil. Be careful not to burn the green onion; this is key to developing a good aromatic base.
Step 4
Sauté the Pork: Once the green onion oil is fragrant, add the drained ground pork to the pot. Stir-fry until the pork is no longer pink and is cooked through. Ensure it’s well browned for maximum flavor.
Step 5
Toast the Gochugaru (Chili Powder): When the pork is about halfway cooked, add 1-2 tablespoons of gochugaru to the pot. Stir-fry it with the pork and oil, being careful not to burn it. Toasting the gochugaru will release its vibrant color and spicy aroma, creating a flavorful chili oil.
Step 6
Develop Chili Oil Flavor: Once the gochugaru is toasted and has turned the oil a rich red color, push the cooked ingredients to one side of the pot. Add 1 tablespoon of soy sauce to the empty space and let it sizzle for a moment before mixing it with the other ingredients and stir-frying. This step adds a deeper umami note.
Step 7
Balance with Sugar: Continue to stir-fry for another minute to allow all the flavors to meld. Add 0.5 tablespoon of sugar. The sugar will balance the spiciness and saltiness, enhancing the overall deliciousness of the stew.
Step 8
Add Water and Bring to a Boil: After stir-frying, pour in enough water to just cover the ingredients. Avoid adding too much water, as it can dilute the flavor. Bring the stew to a rolling boil over high heat.
Step 9
Enhance Umami: Once the stew is boiling, add 0.5 tablespoon of Dashida (Korean beef powder or a similar umami seasoning). This will further deepen the savory flavor of the broth. Adjust seasoning to your preference.
Step 10
Add Korean Zucchini: If you desire more vegetables, thinly slice the 1/2 Korean zucchini and add it to the stew. Zucchini adds a pleasant texture and a subtle sweetness to the broth. (Note: The original recipe calls for 1/3 zucchini, but 1/2 will make it more substantial).
Step 11
Add the Soft Tofu: When the stew comes to a boil again, carefully add the pre-cut soft tofu. Gently place the tofu into the pot to prevent it from breaking apart too much.
Step 12
Adjust Seasoning: Taste the broth and add about 0.3 tablespoon of salt if needed to achieve your desired saltiness. A splash of fish sauce can also add extra depth.
Step 13
Add Green Onion for Color and Aroma: While the stew is simmering, add the remaining chopped green onion for a beautiful color and fresh aroma. Adding it towards the end preserves its vibrant fragrance.
Step 14
Finishing Touch: Once all ingredients are cooked and the stew is bubbling, reduce the heat slightly. Crack the egg directly into the center of the pot. Let the egg white begin to set before gently breaking the yolk and stirring it in. Garnish with additional chopped green onion and a pinch of black pepper for a perfectly finished stew.
Step 15
Enjoy: Admire the glossy, appetizing chili oil glistening on top of your spicy pork sundubu jjigae! For an extra treat, break the egg yolk and mix it with the soft tofu and rice for a wonderfully rich flavor. This is a perfect hearty home-cooked meal!
Step 16
Serving Suggestion: Serve this stew with a side of grilled fish or other banchan (side dishes) for a complete and satisfying meal. You can also experiment with different types of meat or seafood instead of pork.
Step 17
Versatile Use: Leftover sundubu jjigae reheats well and can also be transformed into a hearty porridge by adding rice and simmering.
Step 18
This recipe provides detailed steps for a delicious and spicy pork sundubu jjigae, rich in savory pork flavor, making it easy for anyone to recreate at home. Enjoy it with a warm bowl of rice!
