🇰🇷 How to Make Sundubu Jjigae

Craving Sundubu Jjigae? On FoodNeverComes the food never actually comes — so here's how to make real Sundubu Jjigae at home, in about 25 min, with stuff you probably already have.

🛒 Ingredients

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• 1 tube (350g) silken/soft tofu — the wobbliest you can find
• 100g pork mince or 6 shrimp (optional)
• 1 tbsp gochugaru + 1 tsp gochujang
• 1 tbsp oil + 1 tsp sesame oil
• 3 cloves garlic, minced + ½ onion, chopped
• 2 cups anchovy or chicken stock
• 1 spring onion + 1 egg
• few slices of courgette or mushrooms (optional)
• fish sauce or salt, to season

👩‍🍳 Method

1. Heat both oils on medium and fry the garlic, onion (and pork if using) 2 min.
2. Add gochugaru and gochujang; fry 30 seconds until the oil turns brick-red and smells toasty — burning it makes bitterness, so keep it moving.
3. Pour in the stock, bring to a boil, and season with fish sauce or salt until it tastes a touch too strong — the tofu will mellow it.
4. Scoop the silken tofu in with a spoon in big soft chunks. Don't stir hard — nudge. Simmer 5 min.
5. Crack the egg into the centre, count to twenty, then kill the heat — it should still be runny when it hits the table.
6. Spring onion on top; serve VIOLENTLY bubbling (in a stone pot if you have one) with rice on the side. The sound is part of the dish.