Chestnut Free Classic Soondubu Jjigae

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

2 servings

For the broth

6 dried anchovies (myeolchi), heads and guts removed
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1 piece (3x3-inch) dried kelp (dashima/kombu)
2 ½ cups water

For the stew

3 oz ground pork
2 tbsp gochugaru (korean red pepper flakes)
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp soy sauce
1 tsp fish sauce
½ cup zucchini, cut into ½-inch half-moons
½ cup shiitake mushrooms, stems removed and caps sliced
1 package (12 oz) soft tofu (soondubu), drained
2 large eggs
¼ tsp salt, or to taste

For serving

2 stalks green onion, thinly sliced
1 tsp sesame oil, for drizzling
steamed white rice, for serving (optional)

Instructions

1
Combine the dried anchovies, kelp, and water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 10 minutes, then remove the kelp. Continue simmering for 5 more minutes, then strain through a fine-mesh strainer and discard the solids. You should have about 2 cups of clear, golden broth.
2
Heat the sesame oil in a medium saucepan or dolsot over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no longer pink throughout, about 3–4 minutes.

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