돼지 순두부찌개 Pork Sundubu Jjigae Recipe

Prepare stock

If using anchovy-kelp stock: combine 4 cups water with a 6 cm (2–3 inch) strip of dried kelp and 6–8 dried anchovies, bring to a simmer for 8–10 minutes, then remove kelp and anchovies. If using plain water, bring 4 cups water to a simmer. Keep warm.

Whisk together gochugaru, gochujang, soy sauce, and salt in a small bowl until smooth. Set aside.

Heat a medium-sized heavy pot or earthenware ttukbaegi over medium heat. Add sesame oil and swirl to coat.

Add the thinly sliced pork to the pot. Cook, stirring and breaking up pieces, until pork is mostly cooked and starting to render fat, about 3–4 minutes.

Add minced garlic and ginger and continue to cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Stir in the sliced onion and cook until it softens, about 1–2 minutes.

Add chopped kimchi (if using), zucchini, and mushrooms to the pork mixture. Sauté for 1–2 minutes to combine and release some moisture.

Pour the warm stock into the pot. Bring to a gentle boil, then reduce heat to medium-low.

Whisk or spoon in the gochugaru/gochujang mixture into the simmering broth until evenly dissolved. Taste and adjust seasoning with more salt or soy sauce if needed.

Simmer uncovered for 5 minutes to allow flavors to meld and vegetables to soften.

Gently add the hand-broken soft sundubu (silken tofu) into the simmering stew by spoonfuls, trying not to completely mash it — you want soft pockets of tofu.

If using firmer tofu in addition, gently add the cubed firm tofu now.

Using the back of a spoon, make two shallow wells in the stew and crack an egg into each well (one egg per serving). Cover the pot and simmer on low for 2–3 minutes, or until egg whites are mostly set but yolks still soft, or cook longer if you prefer a firmer yolk.

Turn off the heat. Sprinkle sliced scallions over the stew, drizzle with toasted sesame oil, and sprinkle toasted sesame seeds if using.

Serve the pork sundubu jjigae hot in the pot or ladled into bowls alongside steamed rice and banchan (side dishes). Stir the egg into the stew when eating and adjust heat with additional gochugaru or soy sauce if desired.