Pork and Kimchi Sundubu Jjigae
Ingredients
- 700 gsilken tofu (in large chunks)
- 200 gPork belly (thinly sliced)
- 200 gkimchi (roughly chopped)
- 600 mldashi stock
- 4 tbspgochugaru
- 4 pcGarlic (minced)
- 2 tbspSesame oil
- 2 tbspKorean soy sauce
- 6 pcshiitake mushroom (sliced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 pcEgg (whole)
Method
A bright red, steaming broth where soft tofu delicately melts. The chili provides a bold heat that highlights the richness of the pork belly and the fermented acidity of the kimchi.
- 1
Slice the pork belly into thin strips. Cut the kimchi into 2 cm pieces. Slice the shiitake mushrooms and scallions, separating the whites from the greens.
- 2
In a cast iron pot or small Dutch oven, heat the sesame oil. Sauté the pork until the fat becomes translucent. Add the scallion whites, minced garlic, and gochugaru. Stir vigorously: the oil should turn an intense red without burning the chili.
- 3
Stir in the kimchi and shiitake mushrooms. Deglaze with dashi broth and soy sauce. Bring to a boil, then simmer over medium heat so the flavors meld together.
- 4
Delicately drop large spoonfuls of soft tofu into the bubbling broth. Let heat for 2 minutes. Crack an egg in the center, sprinkle with scallion greens, and remove from heat. The egg should remain wobbly.
Frequently asked questions
How do you get this dish right?
- Do not overmix the tofu once added; you want to keep generous chunks rather than a mush.
- If using an earthenware pot (ttukbaegi), it will retain heat long after serving, finishing the egg poaching at the table.
How long does this dish keep?
Consume immediately. Soft tofu releases water when sitting and loses its unique texture upon reheating.
