Wheat Free Korean Tofu Soup (Sundubu Jjigae)
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Learn more āIngredients
2 servings
For the broth
- 2 cups anchovy-kelp broth (or low-sodium 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
- Ā½ tsp sugar
For the stew
- 4 oz pork belly or ground pork, thinly sliced or crumbled
- Ā½ cup mushrooms (shiitake or oyster), sliced
- Ā½ cup zucchini, cut into Ā½-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 3ā4 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 ā watch closely, as the pepper can scorch quickly.
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