Korea

Sundubu jjigae

Name: Sundubu jjigae
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 1/4 cups water; a handful dried anchovies dried salted fish; a small piece kombu; 2 tsp cooking oil (vegetable oil); 2 tsp sesame oil; 1 1/2 tbsp gochugaru; 80 g minced pork (pork mince, ground pork); 1/2 small chopped onion; 3 cloves minced garlic; a small piece diced zucchini (courgette, baby marrow); a few peeled prawns (shrimp); 2 tsp soy sauce; 1 tsp fish sauce; 1 tube or block silken tofu; 1 egg; 1 stalk sliced spring onion (green onion, scallion)

Silken tofu, a fiery red broth and an egg cracked in at the last second. Spoon it carefully.

25 minTime

32 gProtein each

hotSpice

Soft tofu stew2 chapters · 1 min read

Make it your way

Grandma's waySilken tofu in chilli oil broth with pork, seafood and a cracked egg.

The original

421kcalsame

32 gproteinsame

4 gfibresame

25minutessame

Sundubu jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water1¼ cups

Dried salted fisha handful dried anchovies

Kombua small piece

Cooking oil (vegetable oil)2 tsp

Sesame oil2 tsp

Gochugaru1½ tbsp

Minced pork (pork mince, ground pork)80 g

Onion½ small, chopped

Garlic3 cloves, minced

Zucchini (courgette, baby marrow)a small piece, diced

Prawns (shrimp)a few, peeled

Soy sauce2 tsp

Fish sauce1 tsp

Silken tofu1 tube or block

Egg1

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Simmer the water with the dried anchovies and kombu for 10 minutes, then strain.
2Warm the oil and sesame oil on low and stir in the gochugaru until it turns into a red paste.
3Add the pork, onion and garlic and fry until the pork is cooked through.
4Add the stock, zucchini, prawns, soy and fish sauce. Spoon in the tofu in big chunks and simmer 5 minutes.
5Crack in the egg, add spring onion and serve still bubbling.

Serve it like this

Serve bubbling in an earthenware or heavy pot set on a wooden board, rice and banchan alongside. Warn everyone: it's very hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Sundubu jjigae

Silken tofu, a fiery red broth and an egg cracked in at the last second. Spoon it carefully.

25 minTime

32 gProtein each

hotSpice

Soft tofu stew2 chapters · 1 min read

Make it your way

Grandma's waySilken tofu in chilli oil broth with pork, seafood and a cracked egg.

The original

421kcalsame

32 gproteinsame

4 gfibresame

25minutessame

Sundubu jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water1¼ cups

Dried salted fisha handful dried anchovies

Kombua small piece

Cooking oil (vegetable oil)2 tsp

Sesame oil2 tsp

Gochugaru1½ tbsp

Minced pork (pork mince, ground pork)80 g

Onion½ small, chopped

Garlic3 cloves, minced

Zucchini (courgette, baby marrow)a small piece, diced

Prawns (shrimp)a few, peeled

Soy sauce2 tsp

Fish sauce1 tsp

Silken tofu1 tube or block

Egg1

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Simmer the water with the dried anchovies and kombu for 10 minutes, then strain.
2Warm the oil and sesame oil on low and stir in the gochugaru until it turns into a red paste.
3Add the pork, onion and garlic and fry until the pork is cooked through.
4Add the stock, zucchini, prawns, soy and fish sauce. Spoon in the tofu in big chunks and simmer 5 minutes.
5Crack in the egg, add spring onion and serve still bubbling.

Serve it like this

Serve bubbling in an earthenware or heavy pot set on a wooden board, rice and banchan alongside. Warn everyone: it's very hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sundubu jjigae

Make it your way

Ingredients

Method

Sundubu jjigae

Make it your way

Ingredients

Method

Make it a meal