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We hope you got insight from reading it, now let’s go back to sundubu-jjigae recipe. You can have sundubu-jjigae using 11 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Sundubu-jjigae:

1. Get Broth
2. Take Dried kelp (arm size)
3. You need Anchovy (sachet)
4. Use 1/2 radish (sliced)
5. Get Ingredients
6. Use Pork belly (thinly sliced)
7. Get 1 pack tofu (regular)
8. You need 2 garlic
9. Provide 1/4 onion
10. Use 1 tbsp chilli pepper
11. Prepare Cooking oil

Steps to make Sundubu-jjigae:

1. To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside.
2. While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in.
3. After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving.

This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning.

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