Sundubu Jjigae

Ingredients

Sauce

• ½ cup Chopped onion (50g)
• ⅓ cup Green onion (25g)
• 1 tbsp Minced garclic (15g)
• 1 tbsp Dark soy sauce (10g)
• 1½ tbsp Gochugaru, fine (15g)
• Ground pork (30g)
• 2 tbsp Cooking oil (20g)
• 1 tbsp Sesame oil (10g)
• 1 tsp Brown sugar (5g)

Soup

• 1 pack Silken tofu (350g)
• 2 eggs
• 1 cup liquid (water, stock, whatever)
• Mushrooms (optional)
• Somen noodles (optional)

Directions

Sauce

1. Add cooking oil, sesame oil, ground pork, and green onion to pan. Stir fry
2. Once pork is cooked add onions, continue to fry
3. Add minced garlic and salt, continue to fry
4. Add chili powder and sugar. Mix to form a paste/sauce. Careful not to burn the chili powder, remove from heat or drop to low heat if you’re worried.
5. Once mixed, add soy sauce and stir fry.

Stew

1. Add liquid and sauce to pot
2. Add silken tofu, break into chunks. If using mushrooms add here
3. Bring to a boil, once boiling add egg.
4. Serve, over cooked somen noodles if using, garnish however you like.

Notes

• The original recipe called for ⅔ cup of liquid. I have never found this to be enough.