# Sundubu Jjigae (Korean Soft Tofu Stew)

Cuisine: chinese · Time: 40 minutes · Servings: 1

## Ingredients

- 6  dried shiitake mushrooms
- 2 tablespoons toasted sesame oil
- 3 oz  pork (, cut into 1” (2.5 cm) strips (loin, tenderloin, or thin pork chop will work))
- 3 tablespoons gochugaru ((Korean chili powder))
- 1/4  large yellow onion (, diced)
- 3 cloves garlic (, minced)
- 1 tablespoon fish sauce
- 1/2  zucchini (, cut into 1/2” (1.3 cm) thick half moon shapes)
- 1/2 cup kimchi (, chopped (add any juices pressed out in the cutting process into the measuring cup))
- 1/2 teaspoon salt ((or to taste))
- 1 tube  unpressed soft tofu (12 oz/350 g)  (, or 3/4 block silken tofu, broken into large pieces)
- 1/4 pack (1.8 oz/50 g) enoki mushrooms
- 1/3 cup mixed frozen seafood
- 2  green onions (, chopped, for garnish)
- 1 large egg

## Steps

1. Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over them. Let soak for 20 minutes while preparing the other ingredients. After the mushrooms turn tender throughout, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake into half moons or quarters, depending on their size, and reserve the soaking liquid.
2. Heat a small, heavy-bottomed pot or clay pot (*Footnote 1) over medium-low heat and add the sesame oil. Once the oil is hot but not smoking, add the pork and brown it on all sides.
3. Add the gochugaru. Cook and stir for 30 seconds.
4. Add the onion and garlic. Stir to release the fragrance, another 30 seconds to a minute.
5. Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.
6. Add the shiitakes, zucchini, and kimchi. Taste the broth. Add salt to taste and stir to mix well. The broth should be a bit salty so that it stands up to the unsalted tofu. Cover and simmer for 10 minutes.
7. Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. Add the enoki mushrooms, seafood, and green onion. Give the soup a gentle stir, being careful not to break apart the tofu too much.
8. Bring the soup to a rolling boil. Crack the egg into the center and continue to boil until the egg is softly cooked, you can bury the egg in broth to cook it faster and more thoroughly if desired. For a more authentic experience, add just the egg yolk to the hot soup and stir it in before eating (*Footnote 2). Serve hot with steamed rice as a main dish.

---

Source: omnivorescookbook — https://omnivorescookbook.com/sundubu-jjigae/
Page: https://findfood.fun/vi/recipes/6835
Language: en (requested translation unavailable)