Sundubu Jjigae Recipe

Make quick anchovy-kelp stock

Combine 4 cups anchovy stock (or 4 cups water plus dried kelp and dried anchovies) and 1 cup water in a medium pot. If using kelp and anchovies: bring to a gentle simmer over medium heat, simmer 8–10 minutes, then remove kelp and discard anchovies. Keep stock hot. If using store-bought anchovy/seafood stock, heat it gently.

In a small bowl, mix 1 tablespoon gochugaru, 1 teaspoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust salt or gochugaru level to your spice preference.

Heat 1 teaspoon vegetable oil in a shallow earthenware pot (dolsot) or medium saucepan over medium heat. Add thinly sliced 1/2 onion and sauté 1–2 minutes until softened. Add 1 tablespoon minced garlic and cook 30 seconds until fragrant. Add mushrooms and optional zucchini and sauté another 1–2 minutes.

If using pork belly: add the thinly sliced 3 oz pork and cook 1–2 minutes until edges start to render and color. If using seafood (clams/tuna), add later with the broth (see next step). Break the 12 oz soft tofu into large spoonfuls and gently place into the pot over the vegetables — keep large chunks so texture remains.

Pour 3–4 cups hot prepared stock into the pot to just cover ingredients (use 3 cups for a stronger base, 4 cups for a thinner stew). Stir in the prepared seasoning paste until dissolved and incorporated. Bring to a simmer over medium-high heat.

Reduce heat to medium-low and gently simmer 4–6 minutes so flavors meld and tofu heats through. If using clams, add them now and cook until they open (3–5 minutes).

Carefully crack 1 egg on top of the simmering stew. Do not stir; let it poach in the hot broth for 1–2 minutes for a runny yolk, or 3–4 minutes for a firmer yolk.

Taste the stew and adjust seasoning with extra soy sauce or salt if needed. Stir in the 2 green onions (cut into 1–2 inch pieces) right before serving for brightness.

Sprinkle 1/2 teaspoon toasted sesame seeds, 1 tablespoon extra sliced green onion and optional 1/4 cup chopped kimchi over the top. Drizzle a few drops of sesame oil if desired.

Serve the sundubu jjigae piping hot in its pot alongside steamed rice. Enjoy by breaking the poached egg into the stew and mixing with rice as you eat.