Soft Tofu Stew (Sundubu Jjigae)

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound pork belly, thinly sliced
• 1/2 cup kimchi, chopped
• 3 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon gochujang (Korean chili paste)
• 4 cups anchovy stock
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 2 tubes soft or silken tofu (sundubu), 12 oz each
• 1/2 cup onion, thinly sliced
• 2 scallions, sliced
• 4 large eggs
• 1/4 teaspoon salt, or to taste
• 4 cups steamed white rice, for serving

Method

1. 1

   Heat the vegetable oil in a 6-quart saucepan or sturdy pot over medium heat.

2. 2

   Add the pork belly and cook, stirring occasionally, until browned and some fat has rendered, about 4 minutes.

   4:00 · Brown pork
3. 3

   Add the kimchi, gochugaru, garlic, and ginger. Stir and cook until fragrant and the kimchi softens slightly, about 2 minutes.

   2:00 · Cook kimchi and spices
4. 4

   Stir in the gochujang and cook for 30 seconds to deepen its flavor.

   0:30 · Toast gochujang
5. 5

   Pour in the anchovy stock, fish sauce, and soy sauce. Add the sliced onion and bring to a boil over high heat.

6. 6

   Reduce heat to medium and simmer uncovered for 10 minutes to let the flavors meld.

   10:00 · Simmer broth
7. 7

   Using a spoon, scoop the soft tofu directly into the pot in large curds, distributing it evenly throughout the broth.

8. 8

   Simmer gently for 5 minutes, letting the tofu heat through without stirring too much so it stays in soft pieces.

   5:00 · Simmer with tofu
9. 9

   Taste the broth and season with salt as needed. Crack an egg into the center of the pot, or divide the stew among individual serving bowls and crack an egg into each while still bubbling hot.

10. 10

    Sprinkle with sliced scallions and serve immediately, bubbling hot, with steamed white rice alongside.