🇰🇷 South Korea recipe
Sundubu-jjigae
A fiery, bubbling stew built around silky uncurdled soft tofu in a vibrant red broth flavored with gochugaru, seafood, and pork. A raw egg is cracked into the boiling stew just before serving, and it gently poaches in the residual heat.
Prep15 mins
Cook20 mins
Serves4
Difficultyeasy
Ingredients
- 1 package (400 g) sundubu (extra soft or silken tofu)
- 100 g pork belly, thinly sliced
- 100 g fresh clams or mussels, scrubbed
- 1 medium zucchini, diced
- 1 small onion, diced
- 2 green onions, sliced
- 3 cloves garlic, minced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 400 ml anchovy and kelp broth
- 4 large eggs
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 18 g
- Carbs
- 10 g
- Fat
- 18 g
