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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Sundubu-jjigae Recipe

Sundubu-jjigae Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Sundubu-Jjigae Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups anchovy stock (or low-sodium chicken/vegetable stock); 0.5 cups water (if needed); 6 pieces dried anchovies (for homemade stock, optional); 1 piece dried kelp (dashima, for homemade stock, optional); 1.5 tbs gochugaru (Korean red pepper flakes); 1 tsp gochujang (Korean chili paste, mild); 1 tbs soy sauce (or fish sauce for saltier, more savory taste); 1 tsp sesame oil; 2 tsp garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 14 oz soft (silken) tofu - sundubu or unpressed soft tofu; 3 oz pork belly, thinly sliced (or thinly sliced beef or canned tuna for variation); 1 piece egg (large); 0.5 cups shiitake or button mushrooms, sliced; 0.5 cups zucchini, half-moon slices; 2 stalks green onion, thinly sliced (separate white and green parts); 0.25 cups onion, thinly sliced; 0.25 cups kimchi (optional, for tang), chopped; 1 tsp neutral oil (vegetable or canola)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time35m

Serves2

순두부 찌개

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Ingredients

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Broth & Base

4 cups anchovy stock (or low-sodium chicken/vegetable stock)

1/2 cups water (if needed)

6 pieces dried anchovies (for homemade stock, optional)

1 piece dried kelp (dashima, for homemade stock, optional)

Aromatics & Seasoning

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

1 tsp gochujang (Korean chili paste, mild)

1 tbs soy sauce (or fish sauce for saltier, more savory taste)

1 tsp Toasted sesame oil

2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Protein & Main Ingredient

14 oz soft (silken) tofu - sundubu or unpressed soft tofu

3 oz pork belly, thinly sliced (or thinly sliced beef or canned tuna for variation)

1 piece egg (large)

Vegetables & Garnish

1/2 cups shiitake or button mushrooms, sliced

1/2 cups zucchini, half-moon slices

2 stalks green onion, thinly sliced (separate white and green parts)

1/4 cups onion, thinly sliced

1/4 cups kimchi (optional, for tang), chopped

Cooking oil

1 tsp neutral oil (vegetable or canola)

Method

Make or prepare broth

Option for quick

Use 4 cups of prepared anchovy, chicken, or vegetable stock warmed and set aside. If using store-bought stock, keep it near a simmer.

Option for homemade

To make quick anchovy-kelp stock: in a pot combine 4 cups water, 6 dried anchovies (guts removed) and 1 piece kelp. Bring to a gentle simmer over medium heat, simmer 6–8 minutes, remove anchovies and kelp, and keep hot.

Prep ingredients

Slice pork belly into bite-sized strips if not pre-sliced. Mince garlic, thinly slice the white parts of 2 green onions separately from the green tops. Slice mushrooms, zucchini, and onion. Chop kimchi if using. Have the soft tofu measured and ready; you can leave it in its plastic cup and gently scoop it out in large chunks.

Build the base in the pot

Heat a heavy-bottomed small pot or earthenware ttukbaegi over medium heat. Add 1 tsp neutral oil. Once hot, add the sliced pork belly and cook, stirring, until it just begins to brown and render fat, about 2–3 minutes.

Add the white parts of the green onion, minced garlic, sliced onion, and mushrooms. Sauté 1–2 minutes until fragrant and softened.

Stir in 1.5 tbs gochugaru and 1 tsp gochujang; cook 30 seconds to bloom the chili flavor. This step ensures the spice melds with the fat from the pork.

Simmer the stew

Pour in the 4 cups hot stock (and up to 1/2 cup extra water if you prefer a thinner stew). Bring to a boil over medium-high heat.

Add 1 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then reduce heat to a gentle simmer and cook 5 minutes to let flavors marry.

Add the zucchini and chopped kimchi (if using). Simmer another 2 minutes.

Add tofu and finish

Gently spoon the soft tofu into the simmering pot in large chunks. Do not stir vigorously; allow tofu to break apart naturally a little. Simmer 2–3 minutes to heat through.

Taste the broth and adjust seasoning with up to another 1/2 tsp soy sauce or salt if needed.

If you prefer more protein density, you can add sliced canned tuna, more pork, or seafood at this stage and simmer until just cooked (2–3 minutes).

Finish & serve

Crack 1 raw egg directly into the center of the bubbling stew. Cover the pot for 30–60 seconds if you like the yolk slightly set, or leave uncovered for a runny yolk.

Sprinkle the green parts of the green onion over the stew and drizzle 1/2 tsp sesame oil if desired. Remove from heat.

Serve the sundubu-jjigae hot in the cooking pot or ladled into bowls with steamed rice and banchan. Caution: the pot will be very hot.