Sundubu Jeongol

A vibrant red, bubbling broth where soft tofu melts on the tongue. Aromas of toasted chili and sesame oil hit you the moment the pot is opened.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 444
• Protein: 26 g
• Carbs: 15 g
• Fat: 31 g

Ingredients

• 150 g Pork belly ( small diced )
• 400 g silken tofu ( whole )
• 100 g kimchi ( coarsely chopped )
• 2 tbsp gochugaru
• 500 ml dashi stock
• 100 g Shrimp ( peeled )
• 100 g Mytilus edulis ( cleaned )
• 4 piece shiitake mushroom ( sliced )
• 2 piece Egg
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tbsp Sesame oil
• 1 tbsp Korean soy sauce
• 2 piece Scallion or chives ( sliced )

Instructions

1. Aromatic base

   In a pot, heat the sesame oil. Brown the pork belly until the fat becomes translucent. Add the sliced onion and crushed garlic.

2. Chili toasting

   Pour the gochugaru over the meat. Stir constantly over medium heat: the chili should color the oil a deep red without burning. The smell should be toasted, not acrid.

3. Adding broth

   Add the kimchi and shiitake mushrooms. Deglaze with the dashi broth. Bring to a boil, then lower the heat to let flavors infuse. The broth should reduce slightly.

4. Seafood and tofu

   Gently place the shrimp and mussels. Add the soft tofu in large spoonfuls. Do not stir: the tofu must remain in large white blocks within the red broth.

5. Finishing

   Season with soy sauce. Crack the eggs directly into the bubbling broth. Sprinkle with sliced green onions. Serve when the egg white starts to set.

Chef's tips

• Don't overwork the tofu in the pot; it should remain in melting chunks.
• If the broth is too dry, add a bit of kimchi juice for acidity.
• The egg should stay soft; mix it into your bowl at the last moment to bind the sauce.

Storage

Keeps for 24 hours in the fridge. Tofu loses its texture if reheated too aggressively.