Ingredients with Measurements:
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 4 cups chicken or pork broth
- 1 package (14 ounces) soft tofu (sundubu), cut into cubes
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground pork and cook until browned, breaking it up with a wooden spoon or spatula.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the gochugaru, gochujang, soy sauce, fish sauce, sesame oil, and sugar to the pot and stir to combine.
4. Pour in the chicken or pork broth and bring to a boil.
5. Reduce the heat to medium-low and add the cubed tofu to the pot. Simmer for 10-15 minutes, until the tofu is heated through and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Ladle the pork sundubu jjigae into bowls and sprinkle with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the pork, medium-low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 22g
Carbohydrates per serving: 9g
Protein per serving: 28g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork
- Chicken broth or vegetable broth can be used instead of pork broth
- Firm tofu can be used instead of soft tofu
Variations:
- Add vegetables such as sliced mushrooms, zucchini, or spinach to the stew
- Use seafood such as shrimp or clams instead of pork
- Make it vegetarian by omitting the meat and using vegetable broth
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent the pork from sticking to the bottom
- Be careful not to break up the tofu too much when stirring the stew
- Adjust the spiciness by adding more or less gochugaru and gochujang
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the pork sundubu jjigae in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Banchan (Korean side dishes) such as pickled vegetables, stir-fried spinach, or bean sprout salad
Troubleshooting advice:
- If the stew is too spicy, add more broth or water to dilute the heat.
- If the stew is too salty, add more water or broth to balance the flavors.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sundubu jjigae is a popular Korean stew made with soft tofu and a variety of meats or seafood. It is believed to have originated in the city of Busan in the 1960s.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean