Bubbling Sunrise Soft Tofu Stew
A vibrantly red, violently bubbling stew of impossibly silky soft tofu in a rich broth spiked with gochugaru, garlic, and a cracked egg that slowly poaches in the residual heat. Sundubu jjigae is the Korean breakfast that demands your full attention — spicy, warming, and deeply satisfying from first spoonful to last. It arrives at the table still roiling and leaves you completely revived.
Ingredients
- 1 package (14 ounces) extra-soft or silken tofu
- 4 ounces pork shoulder or belly, thinly sliced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon gochujang (Korean red pepper paste)
+ 11 more ingredients
Instructions
Heat the sesame oil in a small pot or Korean stone pot over medium-high heat. Add the pork slices and cook for 2 to 3 minutes until lightly browned on the edges.
Add the onion, garlic, and mushrooms. Saute for 2 minutes until the onion becomes translucent and fragrant.
Stir in the gochugaru and gochujang, cooking for 30 seconds to bloom the spices and deepen their color.
Pour in the stock, soy sauce, and fish sauce. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
Add the diced zucchini and cook for 3 more minutes until just tender.
Gently slide the soft tofu into the pot, breaking it into large, rustic chunks with a spoon — do not crumble it too finely. Simmer for 5 minutes, letting the tofu absorb the flavors.
Make two small wells in the stew and crack an egg into each. Cover the pot and cook for 2 minutes until the egg whites are just set but the yolks remain runny.
Scatter sliced green onions over the top and bring the pot directly to the table while still bubbling. Serve with a bowl of steamed rice on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI