Sundubu-Jjigae

Recipe By Sihan Lee

Enjoy a pot of warm and comforting Korean stew made from extra soft diced tofu pieces, savoury anchovy and umami kelp broth. The thick stew envelops the piquant kimchi slices and briny seafood offerings featuring the freshest mussels and prawns, paired with sliced pork belly strips and finished with an earthy mushroom mix. Taking 'surf and turf' to the next level. There's many ways one can enjoy a tofu stew, the variations are aplenty, but they never deviate far from 'delicious'.

INGREDIENTS
Broth:
  • 30g Anchovies + 15g kelp
  • 1000ml water
  • You’ll only require 500ml of the broth.
Stew:
  • Seafood - Mussels/Prawns (optional)
  • 60g Pork Belly - chopped into thin strips
  • 1/2 Korean (Aehobak) Zucchini (120g) - sliced and quartered
  • 100g Korean K-mûsh Mini King Oyster Mushrooms - sliced into two lengthwise
  • 100g Korean K-mûsh White Beech Mushroom
  • 50g Korean Kimchi - chopped roughly
  • 1 Bibigo Silken Tofu
  • 3 cloves garlic - minced
  • 1 tablespoon sesame oil
  • 2 tablespoons Gochu-garu
  • 1/2 White Onion - sliced thinly
  • 1 tablespoon Soy sauce
  • 1 Cheonggewon Korean Fresh Caged Egg
  • Korean Chives (for dressing) - chopped
Optional:
  • Banchan: Egg Salad with Korean Red Lettuce leaf
  • Jongga pickle garlic and chill paste
COOKING METHOD
  1. Prepare the anchovy and kelp broth. Fill a pot with 1000ml of water. Immerse the dried anchovies and kelp in. Put the lid on and bring to a boil. Leave to simmer for 20 minutes. Sieve to clear the stock and set aside.
  2. In a claypot, pour in the sesame oil. Fry the gochugaru (korean pepper powder) till fragrant. Making sure not to burn the chili powder. Toss in the sliced pork belly, garlic and onion into the pot. Fry for about 5 minutes till onions and softened and the pork belly has browned.
  3. Pour in the anchovy and kelp broth. Bring to a simmer. Cook your seafood and prawns till done. Set aside.
  4. On medium heat, add in the soy sauce and the zucchini. Put the lid on and cook for 2 minutes.
  5. Add in the tofu in big chunks. Layer on the two different mushrooms. Gently submerging it, submerge it slightly under the broth layer. Cook with the lid on for another 2 minutes.
  6. Finally, crack one egg over the top of the broth and allow it to simmer for another 1 minute. Garnish with seafood and Korean chives. Serve hot with rice and banchan.