Sundubu-jjigae

Sundubu jjigae is a Korean soft-tofu stew. Maangchi’s kimchi-and-pork version fries onion, garlic and pork before adding fermented kimchi and stock made with anchovies, kelp and radish. Salt and sugar season the simmering mixture; soft tofu is gently broken into the pot.^[1]

A mixture of gochugaru and sesame oil is spread over the tofu, then an egg is cracked into the centre of the bubbling stew. Green onion finishes the dish, served with rice and other side dishes. Maangchi also describes a seafood version and cooks the kimchi version in a ttukbaegi earthenware pot or a small heavy pot.^[1]