Sundubu-jjigae

Sundubu-jjigae is one of Korea's great comfort foods, a bubbling-hot stew built on silky uncurdled tofu. It arrived at its modern form in the 1960s but draws on centuries of Korean jjigae tradition. The stew must arrive at the table still boiling — the sizzle is part of the experience.

Serves: 2

Ingredients

• 1 package (350g / 12 oz) extra-soft (sundubu) tofu
• 150g (5 oz) pork belly or clams (or both), thinly sliced
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 3 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 350ml (1½ cups) anchovy-kelp stock
• 1 egg
• Salt to taste

Instructions

1. Heat sesame oil in a stone pot (ttukbaegi) or small heavy saucepan over medium heat. Sauté the pork belly for 3-4 minutes until the fat renders.
2. Add garlic and gochugaru, stirring for 30 seconds until fragrant.
3. Pour in the anchovy-kelp stock. Add soy sauce and fish sauce. Bring to a boil.
4. Add zucchini and cook for 3 minutes until slightly softened.
5. Gently spoon in the soft tofu in large, loose curds — do not stir vigorously.
6. Simmer for 8-10 minutes on medium heat until the flavors meld.
7. Crack the egg directly into the bubbling stew. Add green onions and remove from heat immediately.
8. Serve in the hot pot with steamed rice on the side.

Cook's Notes: The stew should still be bubbling when it reaches the table — a stone pot retains heat perfectly for this. The egg cooks from residual heat; leave the yolk runny for richness. For a vegetarian version, skip the pork and fish sauce, use mushroom stock, and add shiitake mushrooms.