Tree Nut Free Korean Soft Tofu Soup (Sundubu Jjigae)
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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.
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