Red Meat Allergy Friendly Classic Soondubu Jjigae
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Learn more →Ingredients
2 servings
For the broth
- 6 dried anchovies (myeolchi), heads and guts removed
- 1 piece (3x3-inch) dried kelp (dashima/kombu)
- 2 ½ cups water
For the stew
- 3 oz ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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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