두부찌개/tofu Jjigae Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 두부찌개/Tofu Jjigae Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 4 cups anchovy stock or water; 1.5 tbs gochugaru (Korean red pepper flakes); 1 tbs gochujang (Korean chili paste); 2 tbs soy sauce (regular, not sweetened); 1 tsp fish sauce; 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp black pepper; 8 oz pork belly or shoulder, thinly sliced; 1 tbs garlic, minced; 0.5 tsp ginger, minced; 3 each green onions (scallions), white and green parts separated, sliced; 0.5 each onion, medium, thinly sliced; 14 oz soft (silken/soft tofu), cut into 1-inch cubes; 0.5 each zucchini, half-moon slices; 1 cup mushrooms (shiitake or button), sliced; 0.5 cup kimchi, chopped (optional but recommended); 1 each green onion (green part), thinly sliced; 0.5 tsp toasted sesame seeds; 0.25 tsp optional: gochugaru for finishing

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time35m

Serves3

PORK, VEGETABLES & TOFU IN SPICY BROTH

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Ingredients

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Broth & Seasoning

4 cups anchovy stock or water

1 1/2 tbs gochugaru (Korean red pepper flakes)

1 tbs gochujang (korean chili paste)

2 tbs soy sauce (regular, not sweetened)

1 tsp Fish sauce

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pork & Aromatics

8 oz pork belly or shoulder, thinly sliced

1 tbs Garlic, minced

1/2 tsp Ginger, minced

3 each green onions (scallions), white and green parts separated, sliced

1/2 each onion, medium, thinly sliced

Vegetables & Tofu

14 oz soft (silken/soft tofu), cut into 1-inch cubes

1/2 each zucchini, half-moon slices

1 cup mushrooms (shiitake or button), sliced

1/2 cup kimchi, chopped (optional but recommended)

Garnish

1 each green onion (green part), thinly sliced

1/2 tsp toasted sesame seeds

1/4 tsp optional: gochugaru for finishing

Method

Broth & Seasoning

Prepare 4 cups of anchovy stock or water in a measuring cup and keep warm. In a small bowl, whisk together gochugaru, gochujang, soy sauce, fish sauce, sesame oil, salt and pepper until smooth. Set aside.

Pork & Aromatics

Sear pork and aromatics

Heat a medium pot or shallow Korean ttukbaegi over medium-high heat. Add the thinly sliced pork and cook, stirring, until it begins to brown and render fat, about 3–4 minutes. Push pork to one side and add minced garlic and ginger; cook until fragrant, about 30 seconds. Add the white parts of the sliced green onions and the sliced onion; sauté 1–2 minutes until softened.

Vegetables & Tofu

Build the stew

Stir the prepared seasoning paste into the pork and aromatics so it coats the meat and vegetables. Pour in the warm stock, scraping any browned bits from the bottom. Bring to a gentle boil.

Add chopped kimchi (if using), sliced mushrooms and zucchini. Simmer for 4–5 minutes until vegetables begin to soften.

Gently slide the cubed soft tofu into the pot, distributing it evenly. Reduce heat to medium-low and simmer 3–4 minutes to warm the tofu through without breaking apart completely. Taste the broth and adjust seasoning with additional salt, soy sauce or fish sauce as needed.

Finish & Serve

Just before serving, sprinkle the green portions of the sliced green onion over the stew and drizzle the toasted sesame seeds. If you like more heat, add a pinch of gochugaru.

Serve hot in bowls with steamed rice alongside. Leftovers keep covered in the refrigerator for up to 2 days (reheat gently on the stove).