Traditional Korean Sundubu Jjigae (Soft Tofu Stew)

• •3 soft silken tofu (sundubu), in tubes or packages
• •0.5 lb pork belly, thinly sliced
• •6 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •0.5 medium yellow onion, thinly sliced
• •0.5 medium zucchini, half-moon slices
• •1 package enoki mushrooms, root end trimmed, separated
• •3 stalks green onions, chopped (for cooking and garnish)
• •10 dried anchovies, large, heads and guts removed
• •1 piece dried kelp (dashima)
• •5 cup water
• •3 tablespoon Korean chili flakes (gochugaru)
• •1 tablespoon Korean chili paste (gochujang)
• •2 tablespoon soy sauce
• •1 tablespoon fish sauce
• •1 tablespoon sesame oil
• •0.5 teaspoon sugar
• •1 tablespoon cooking oil (e.g., vegetable or canola)
• •4 eggs, large
• • to taste salt
• • to taste black pepper

Instructions

1. 1

   Prepare the Anchovy-Kelp Broth (Dasima Yuksu): In a medium pot, combine 5 cups of water with the dried anchovies and dried kelp (approx. 4x4 inch piece). Bring to a boil, then reduce heat and simmer for 15-20 minutes. Remove and discard the anchovies and kelp. Set aside the broth.

2. 2

   Make the Seasoning Paste (Daejang): In a small bowl, combine the gochugaru, gochujang, soy sauce, fish sauce (if using), sesame oil, minced garlic (from the 6 cloves), grated ginger, and sugar. Mix well to form a thick paste.

3. 3

   Sauté Aromatics and Meat: Heat 1 tablespoon of cooking oil in a large pot or a Korean earthenware pot (tteokbaegi) over medium heat. Add the thinly sliced pork belly and sauté until lightly browned, about 3-5 minutes. Add the sliced yellow onion and the white parts of 2 green onions (reserving the green parts for garnish) and cook until softened, about 3-4 minutes.

4. 4

   Develop the Base Flavor: Add the prepared seasoning paste to the pot. Stir well and cook for 1-2 minutes, allowing the chili paste to toast slightly and release its aroma. Be careful not to burn it.

5. 5

   Add Vegetables and Broth: Pour in the prepared anchovy-kelp broth. Add the zucchini slices and enoki or shiitake mushrooms. Bring the stew to a rolling boil.

6. 6

   Add Soft Tofu: Gently squeeze the soft silken tofu from its packages directly into the boiling stew, breaking it into large, irregular chunks with your hands or a spoon. Do not stir vigorously, as this can break the tofu too much.

7. 7

   Simmer and Season: Reduce the heat to medium-low and let the stew simmer for 5-7 minutes, allowing the flavors to meld and the tofu to heat through. Taste and adjust seasoning with salt and black pepper as needed.

8. 8

   Add Eggs and Garnish: Just before serving, crack one raw egg directly into each serving bowl or into the pot if serving family style. The residual heat will cook the egg to your desired doneness (a soft yolk is traditional). Garnish generously with the remaining chopped green onions.

9. 9

   Serve: Serve immediately with a bowl of hot steamed rice and various banchan (Korean side dishes).

Chef's Tips

• 💡For a deeper, more authentic flavor, use homemade anchovy-kelp broth. While store-bought broth concentrate or even water can be used, the homemade version significantly enhances the stew's depth.
• 💡Adjust the amount of gochugaru (Korean chili flakes) to your personal spice preference. Use less for a milder stew, or add more for an extra kick.
• 💡When adding the soft tofu, be gentle. It's meant to be delicate and melt-in-your-mouth, so vigorous stirring can break it down too much.
• 💡If you don't have traditional Korean earthenware pots (tteokbaegi), any heavy-bottomed pot will work. However, serving in individual earthenware pots helps keep the stew sizzling hot at the table.
• 💡For a vegetarian version, simply omit the pork belly and use vegetable broth instead of anchovy broth. You can add more mushrooms or kimchi for extra umami and flavor.