How to make it
5 steps. Take it one step at a time.
Heat the sesame oil
Heat the sesame oil in a pot over medium heat. Add the minced garlic and the white parts of the sliced green onions. Sauté until fragrant.
Add the pork belly and gochugaru
Add the pork belly and gochugaru to the pot. Stir-fry for 2-3 minutes until the pork is partially cooked and the oil turns red from the chili flakes.
3 minPour in the water
Pour in the water (or anchovy broth) and add the soy sauce. Bring the mixture to a boil over medium-high heat.
Gently scoop the silken tofu
Gently scoop the silken tofu into the pot in large chunks. Let it simmer for 5 minutes so the tofu absorbs the flavors.
5 minCrack the egg directly
Crack the egg directly into the bubbling stew and garnish with the remaining green parts of the green onion. Serve immediately while hot.
A little kitchen wisdom
Traditional sundubu-jjigae is served in a 'ttukbaegi' (Korean earthenware pot) which keeps the soup boiling even after it is removed from the heat. For the best flavor, use anchovy-kelp broth instead of plain water.
