Sundubu Jjigae (Korean Soft Tofu Stew)

Instructions

1. Step 1

   Heat the neutral oil in the heavy pot over medium heat. Add the pork belly and cook, stirring occasionally, until no pink remains and the edges begin to brown.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Pork Belly, 15.0 ml Vegetable Oil

   Cookware: Large heavy pot with lid, wooden spoon

2. Step 2

   Add the kimchi and garlic. Cook over medium heat until the kimchi softens slightly and smells fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 150.0 gr Kimchi

   Cookware: Large heavy pot with lid, wooden spoon

3. Step 3

   Reduce to low heat and stir in the gochugaru for about 30 seconds, just until the oil turns red.

   Ingredients used: 12.0 gr gochugaru

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Pour in the anchovy stock and kimchi juice, then add the fish sauce and soy sauce. Increase to high heat and bring the broth to a boil.

   Timer: 4 min (fixed)

   Ingredients used: 500.0 ml Anchovy Stock, 15.0 ml Fish Sauce, 60.0 ml Kimchi Juice, 10.0 ml Soy Sauce

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Reduce to medium heat and simmer the broth so the flavors combine.

   Timer: 8 min (fixed)

   Cookware: Large heavy pot with lid

6. Step 6

   Add the zucchini and enoki mushrooms. Continue simmering over medium heat until the zucchini is nearly tender.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Mushroom, 100.0 gr Zucchini

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Spoon the tofu into the stew in large pieces. Simmer gently over medium heat without vigorous stirring.

   Timer: 5 min (fixed)

   Ingredients used: 700.0 gr Tofu

   Cookware: Large heavy pot with lid, wooden spoon

8. Step 8

   Crack the eggs into separate areas of the bubbling stew. Cover and cook over medium heat until the whites are completely set.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: Large heavy pot with lid

9. Step 9

   Remove the pot from the heat. Scatter over the scallions, drizzle with sesame oil, add the black pepper, and serve hot with a ladle.

   Ingredients used: 1.0 gr Black Pepper, 30.0 gr Scallion, 5.0 ml Sesame Oil

   Cookware: ladle, Large heavy pot with lid