Pescatarian Korean Tofu Soup (Sundubu Jjigae)

Total time35 min

Prep time15 min

Cook time20 min

4.7

(13)

Pescatarian Korean Tofu Soup (Sundubu Jjigae)

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Ingredients

2 servings

For the broth

2 cups anchovy-kelp broth (or low-sodium chicken broth)
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp sesame oil
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
½ tsp sugar

For the stew

4 oz pork belly or ground pork, thinly sliced or crumbled
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
½ cup mushrooms (shiitake or oyster), sliced
½ cup zucchini, cut into ½-inch half-moons
1 package (12 oz) silken soft tofu, broken into large chunks
8 oz littleneck clams or manila clams, scrubbed
2 large eggs

For serving

2 scallions, thinly sliced
1 tsp sesame oil, for finishing
steamed white rice, for serving (optional)

Instructions

1
Heat 1 tbsp sesame oil in a medium saucepan or earthenware pot over medium heat until shimmering. Add the pork belly and cook, stirring occasionally, until the fat renders and the meat is no longer pink, about 3–4 minutes.
2
Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the gochugaru and gochujang and stir to coat the pork, cooking for 1 minute until the paste darkens slightly and smells toasty — watch closely, as the pepper can scorch quickly.

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