Ingredients

  • Serves 2 people
  • kelp & anchovy stock:

    8 pcs dried korean anchovies for soup (bellies split and entrails removed)

  • 1 pc dried kelp (6 x 4 cm)

  • 2 cups water

     

  • tofu stew:

    2 tbsp sesame oil

  • 80 g pork belly (diced)

  • 1 tsp garlic paste

  • 30 g kimchi (thinly sliced)

  • 2 tbsp kimchi juice

  • 2 tbsp gochugaru

  • 1 tbsp gochujang

  • 20 g enoki mushrooms (trimmed and separated)

     

  • 20 g shimeji mushrooms (trimmed and separated)

  • 20 g oyster mushrooms (sliced)

  • 2 packets soft tofu (cut into large cubes, or sliced)

  • 2 tbsp spring onion (sliced)

  • 2 eggs (optional)

Sundubu Jjigae (Korean Soft Tofu Stew)
Recipe Courtesy of
Asian Food Network

Sundubu Jjigae (Korean Soft Tofu Stew)

In Itaewon Class, Sundubu Jjigae makes its appearance time and time again, finally signifying the rise of the underdog in the series finale. And let’s be real, as much as we would love to have Park Seo Joon serve us a bowl of this deliciously soft tofu stew himself, we can’t all have the pleasure of his company. This recipe comes close, though. With silky tofu and rich pork belly bathed in a spicy savory soup, this Korean dish is comfort food at its best and will guarantee you an endlessly “sweet night”.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 2 steps
  • 16 Ingredients
  • Easy
  • 2 steps
  • 16 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Make the stock

    • Mix the anchovies, kelp and water together and allow to soak for 10-20 minutes.
    • Bring to simmer for 10 minutes, then strain and reserve the stock.
    Make the stock


  2. Make the stew

    • In a medium, heavy-based pot heat the sesame oil over medium heat, then add the pork belly, garlic paste, kimchi, gochujang and gochugaru. 
    • Stir for 2 minutes, then add the mushrooms and kimchi juice.
    • Add cup of anchovy stock, allow to simmer for 3 minutes, then add the soft tofu.
    • Bring the stew to a gentle simmer (1-2 minutes) before turning heat off, do not overcook or over boil as the tofu will break.
    • If you’re using eggs, crack the eggs in the still bubbly pot.

    | Put the soft beancurd in gently and do not stir too hard so it does not break up into tiny pieces.

    You may omit the kimchi for a cleaner flavour.

    Add fresh vegetables such as cabbage or bok choy with the mushrooms.

    Change the pork to chicken or beef if preferred.

    Make the stew


Plate and Serve!

Top the stew with the sliced spring onions and serve from the pot alongside steamed rice. 

Plate and Serve!

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Ingredients
  • Serves 2 people
  • kelp & anchovy stock:

    8 pcs dried korean anchovies for soup (bellies split and entrails removed)

  • 1 pc dried kelp (6 x 4 cm)

  • 2 cups water

     

  • tofu stew:

    2 tbsp sesame oil

  • 80 g pork belly (diced)

  • 1 tsp garlic paste

  • 30 g kimchi (thinly sliced)

  • 2 tbsp kimchi juice

  • 2 tbsp gochugaru

  • 1 tbsp gochujang

  • 20 g enoki mushrooms (trimmed and separated)

     

  • 20 g shimeji mushrooms (trimmed and separated)

  • 20 g oyster mushrooms (sliced)

  • 2 packets soft tofu (cut into large cubes, or sliced)

  • 2 tbsp spring onion (sliced)

  • 2 eggs (optional)

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