Cooking Lucid
Sundubu Jjigae
Silken tofu stew in a fiery gochugaru broth with seafood or pork and a raw egg cracked on top. Soft, silky, and soul-warming — served bubbling in a stone pot.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Build the broth
- 2 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 4 garlic cloves (minced)
- 4 cups anchovy or seafood broth
- 4 oz pork (thinly sliced) or 4 oz shrimp
Step 2 — Finish the stew
- 2 packages (14 oz each) soft silken tofu
- ½ medium onion (sliced)
- 2 green onions (sliced)
- 4 eggs
- Steamed white rice
Instructions
- 1
Make the broth
Heat sesame oil in a pot. Sauté garlic, gochugaru, and gochujang 1 minute. Add broth and soy sauce. Bring to a boil and add pork or shrimp. Simmer 5 minutes.
- 2
Add tofu
Gently add silken tofu in large spoonfuls. Add onion. Simmer 5 minutes without stirring too much.
- 3
Finish with egg
Crack an egg into each serving bowl or directly into the pot. Ladle stew over and let egg poach 1–2 minutes. Garnish with green onions. Serve with rice.
Nutrition per serving: 280 cal · 24g protein · 10g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
