dinner · dairy-free
Sundubu jjigae (soft tofu stew)
Fiery, silky soft tofu stew with kimchi, pork or seafood and an egg cracked in at the table.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, sesame, fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Fry pork and kimchi in oil until the pork is no longer pink, then add gochugaru and garlic and stir 30 seconds to make a chili oil base.
-
2
Add stock, soy and fish sauce and boil 3 minutes.
-
3
Spoon in the soft tofu in large pieces and simmer 3 minutes (if using seafood, cook until shrimp are opaque and clams open, discarding any that stay shut).
-
4
Crack in the egg and add scallion.
-
5
Serve boiling with rice.
