Pork Sundubu Jjigae 돼지 순두부찌개 Recipe

Make quick anchovy-kelp stock (if using)

Combine 4 cups water and 2 cups of prepared stock/base in a medium pot. If starting from dried ingredients: add a 4-inch strip of kelp and 6-8 dried anchovies to 6 cups water, bring to a gentle simmer for 10 minutes then strain and measure 6 cups total; for this recipe use 6 cups strained (adjust down to 6 cups then remove 2 cups?). For convenience use 4 cups water + 2 cups store chicken stock. Bring to a gentle simmer over medium heat.

Add 1 tablespoon soy sauce to the simmering stock for umami. Keep the stock hot on low while you prepare the rest.

Cut the pork into bite-sized thin strips if not already sliced. Pat dry with paper towel. Lightly season with a pinch of salt and the 1/4 tsp black pepper.

Slice half an onion into thin half-moons. Slice zucchini into half-moon pieces about 1/4-inch thick. Separate and trim mushrooms as needed. Slice scallions, keeping white and green parts separated if you like.

Open the soft tofu gently from its package and scoop into large spoonfuls; keep it whole-ish in big chunks rather than smooth blending.

Heat 1 teaspoon neutral oil in a heavy-bottomed small Korean earthenware pot (ttukbaegi) or a medium saucepan over medium-high heat. Add minced garlic and the white parts of the scallions; stir for 20–30 seconds until fragrant but not browned.

Add the thinly sliced pork and sauté until just cooked through and starting to brown at the edges, about 2–3 minutes.

Lower heat to medium. Add 1.5 tablespoons gochugaru, 1 teaspoon gochujang, and 1/2 teaspoon doenjang (if using). Stir to coat the pork and briefly toast the pepper flakes for 20–30 seconds to bloom their flavor.

Pour the hot stock into the pot (about 4 + 2 cups mixture). Stir to dissolve the pastes into the broth and bring to a gentle simmer.

Add the sliced onion, zucchini, and mushrooms. Simmer for 4–5 minutes until vegetables are tender but still hold shape.

Gently slide the soft tofu into the simmering stew in large spoonfuls. Do not over-stir to keep some tofu texture. Let the stew return to a gentle simmer and cook 2–3 minutes so the tofu warms through.

Stir in 1 teaspoon sesame oil, 1 teaspoon soy sauce (for seasoning), and 1/2 teaspoon salt (adjust to taste). Taste the broth and add more soy sauce or salt if needed.

If using an egg: crack the egg directly into the center of the bubbling stew. Cover the pot and turn off heat; let sit 1–2 minutes for a runny yolk or 3–4 minutes for a more set egg.

Sprinkle the green parts of the scallions and toasted sesame seeds over the top as garnish.

Serve the Pork Sundubu Jjigae hot, directly from the pot into bowls. Provide steamed rice and optional banchan (kimchi, namul) alongside. Eat by scooping tofu, pork and vegetables with rice. Leftovers: cool and refrigerate within 2 hours; reheat gently on stovetop.