Ginger Free Korean Soft Tofu Soup (Sundubu Jjigae)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
2 servings
For the broth
- 6 dried anchovies (myeolchi), heads and guts removed
- 1 piece (3x3-inch) dried kelp (dashima/kombu)
- 2 Ā½ cups water
For the stew
- 1 tbsp sesame oil
- 3 oz pork belly or pork shoulder, thinly sliced into bite-sized pieces
- 3 cloves garlic, minced
- 2 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp gochujang (korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 4 oz mushrooms (shiitake or oyster), stems trimmed, caps sliced
- 2 green onions, white and green parts separated, thinly sliced
- 1 package (11ā12 oz) soft or silken tofu, cut into 1-inch cubes
- Ā½ tsp salt, or to taste
For serving
- 2 large eggs
- 1 tsp sesame seeds (optional)
- steamed white rice, for serving
Instructions
- 1
Combine the dried anchovies, dried kelp, and 2 1/2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes. Remove from heat, discard the anchovies and kelp through a fine-mesh strainer, and set the broth aside ā you should have about 2 cups.
- 2
Heat the sesame oil in a medium saucepan or stone pot (dolsot) over medium heat. Add the pork and cook, stirring occasionally, until the pieces are opaque throughout with no pink remaining, about 3ā4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!