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Quick & Easy Sundubu Jjigae Recipe

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★★★★★

4.5 from 61 reviews

Quick & Easy Sundubu Jjigae is a comforting Korean soft tofu stew packed with savory pork belly, spicy kimchi, and delicate enoki mushrooms. This hearty dish is simmered in a flavorful anchovy stock base with a perfect balance of soy sauce, fish sauce, and gochugaru spice, topped with a silky egg and garnished with green onions. Serve hot alongside steamed short-grain rice for an authentic and satisfying meal that’s simple to prepare.

Ingredients

Scale

Broth & Base

  • 1.5 cup anchovy stock (or low-sodium chicken stock or dashi stock)
  • 2 tbsp kimchi juice (omit if you prefer less spicy)
  • 2 tsp regular soy sauce
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp white granulated sugar
  • 1/2 tsp gochugaru (omit if you prefer less spicy)

Proteins & Vegetables

  • 11 oz silken tofu (aka soft tofu)
  • 1/2 cup pork belly strips (sliced into 1 cm wide pieces)
  • 1/2 cup kimchi
  • 1/2 cup enoki mushrooms (ends trimmed, washed and strained)
  • 1/4 cup onion (finely diced)
  • 2 garlic cloves (minced)
  • 1 egg

Garnishing & Serving

  • 1 green onion (finely chopped for garnishing)
  • 1.5 cups cooked short grain rice

Instructions

  1. Cook Pork Belly: Heat a small pot or Korean earthenware clay pot on medium heat until hot. Add the sliced pork belly strips and fry for 2 minutes until cooked through and some fat renders out. Then add minced garlic and diced onions, sautéing them together with the pork until fragrant.
  2. Add Seasonings and Kimchi: Stir in regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Continue cooking until the onions turn translucent, about 2 minutes. Add the kimchi and cook for an additional 1-2 minutes until the kimchi releases its juices.
  3. Simmer with Stock: Pour in anchovy stock and kimchi juice. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer uncovered for 20 minutes. Stir occasionally to blend flavors.
  4. Add Silken Tofu: Gently add the soft silken tofu into the center of the pot. Break it up carefully with a spoon into large chunks to keep the texture intact.
  5. Add Enoki Mushrooms: Place the prepared enoki mushrooms in two separate bunches beside the tofu. Let the stew simmer for 1 minute more to soften mushrooms slightly.
  6. Cook Egg & Garnish: Crack a raw egg into the center of the stew directly on top of the tofu. Allow it to cook to your desired doneness. Remove the pot from heat (use oven mitts if using an earthenware pot). Garnish with finely chopped green onion and serve immediately with a side of cooked short grain rice.

Notes

  • If you prefer a milder stew, omit gochugaru and kimchi juice.
  • Silken tofu is delicate; handle gently to maintain texture.
  • Use an earthenware pot (ttukbaegi) for authentic flavor and heat retention when available.
  • This stew is best enjoyed hot and fresh alongside steamed rice.
  • Adjust egg cooking time depending on whether you prefer a runny or firm yolk.

Keywords: Sundubu Jjigae, Korean soft tofu stew, kimchi stew, spicy tofu soup, Korean comfort food, pork belly stew, quick Korean recipes

Find it online: https://cookcrisis.com/quick-and-easy-sundubu-jjigae-recipe/