Sundubu Jjigae 

INGREDIENTS 

• 1.5 cup anchovy stock or sub with chicken stock or dashi stock
• 11 oz silken tofu aka soft tofu or soon tofu
• ½ cup pork belly strips sliced into 1 cm wide pieces
• ½ cup kimchi well-fermented kind
• ½ cup enoki mushrooms ends trimmed, washed and strained
• ¼ cup onion finely diced
• 2 garlic cloves minced
• 1 egg
• 2 tablespoon kimchi juice omit if you prefer less spicy
• 2 teaspoon regular soy sauce
• 2 teaspoon fish sauce
• 2 teaspoon sesame oil
• 1 teaspoon white granulated sugar
• ½ teaspoon gochugaru omit if you prefer less spicy
• 1 green onion finely chopped for garnish

Serve with

• cooked white rice such as short-grain rice

INSTRUCTIONS 

1. Heat a small pot or Korean earthenware clay pot on medium heat. Once hot, add sliced pork belly and fry for 2 minutes until cooked through and some of the fat renders out.
2. Sauté garlic, onions with the pork. Add regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Mix together and cook until onions become translucent, a couple minutes.
3. Add kimchi and cook until kimchi juices release, about 1-2 minutes.
4. Mix in stock and kimchi juice. Cover and bring to a boil on medium-high heat. Once it reaches a boil, reduce to medium heat and simmer for 15 minutes, uncovered. Stir occasionally.
5. Add in soft tofu into the center of the pot. Break it up with a spoon into big chunks.
6. Add in enoki mushrooms in two bunches beside the tofu. Let this simmer for 1 minute.
7. Crack a raw egg into the centre of the stew on top of the tofu and let the egg cook until your desired preference. Remove off heat. Use oven mitts if you’re using a earthenware pot. Garnish with green onions and enjoy with a side of rice!