Spicy and Silken Baek Jong-won Style Soft Tofu Stew (Sundubu Jjigae)
Spicy and Silken Baek Jong-won Style Soft Tofu Stew (Sundubu Jjigae)
Home Cooking TV) How to Make Baek Jong-won’s Sundubu Jjigae Perfectly
I tried making the Sundubu Jjigae recipe introduced on the ‘Baekpa-deop: Don’t Stop Cooking’ show that I’ve been enjoying lately. I’ll guide you through the steps to achieve a delicious, rich, and spicy flavor at home, just like at a restaurant. It’s a real rice thief!
Main Ingredients- 1 package soft tofu (Sundubu, typically 170g-200g)
- 1/2 cup ground pork (about 70g)
- 1/2 medium onion
- 1 cup chopped green onion (about 50g)
- 2 Korean green chilies (Cheongyang peppers)
- 2 eggs
Cooking Instructions
Step 1
First, prepare the vegetables. Finely chop the green onions to make about 1 cup. Slice the 1/2 onion into similar-sized pieces. Also, finely chop the 2 Korean green chilies according to your preference. You can add more if you like it spicier.
Step 2
In a deep pot, add 5 Tbsp of cooking oil and 3 Tbsp of sesame oil. Heat over medium heat. Once warm, add the chopped green onions and stir-fry until their aroma is released. When the green onions are lightly browned, add the sliced onion and 1/2 cup of ground pork. Continue to stir-fry until the pork releases its fat.
Step 3
Once the pork fat has rendered, turn off the heat momentarily and stir in 3 Tbsp of red pepper flakes. Mix quickly to combine the flakes with the oil before they burn. Then, turn the heat back on and stir-fry until the chili oil turns clear and you hear a ‘sizzling’ sound. This step creates a rich and spicy chili oil base.
Step 4
Now, pour 2 cups (400ml) of water into the stir-fried mixture and bring it to a boil over high heat. Once boiling, stir to dissolve the seasonings.
Step 5
Carefully open the soft tofu package and gently slide the entire block into the boiling pot without breaking it. Use a spoon to break the tofu into large, appetizing chunks. Avoid breaking it down too finely, as larger pieces offer a better texture.
Step 6
Gently stir the tofu to avoid breaking it, then add 1 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, and 1/3 Tbsp of sugar to season. These ingredients add umami to the stew.
Step 7
Taste the stew and adjust the seasoning with salt if needed. If you prefer it spicier, add the chopped Korean green chilies at this stage. Adjust the amount to your liking.
Step 8
Finally, crack 2 eggs into the stew. Reduce the heat to low and carefully add the eggs, trying not to break the yolks. Gently stir or let them poach. The soft egg yolks will further enrich the flavor of the Sundubu Jjigae.
Step 9
Carefully transfer the well-cooked Sundubu Jjigae to a warm earthenware pot (ttukbaegi) for serving. Enjoy it hot with a bowl of rice!
