Sundubu Jjigae

Name: Sundubu Jjigae
Cuisine: korean
Ingredients: 300 g soft tofu (sundubu); 100 g pork belly, thinly sliced; 100 g well-fermented kimchi, chopped; 2 tbsp kimchi juice; 1.5 tbsp Korean chili flakes (gochugaru); 1 tbsp Korean chili paste (gochujang); 1 tbsp soy sauce; 1 tsp fish sauce; 3 garlic cloves, minced; 2 cups anchovy-kelp stock (or water); 1/2 medium zucchini, half-moon sliced; 1/4 onion, thinly sliced; 2 green onions, chopped; 1 large egg

Ingredients

300 g soft tofu (sundubu)
100 g pork belly, thinly sliced
100 g well-fermented kimchi, chopped
2 tbsp kimchi juice
1.5 tbsp Korean chili flakes (gochugaru)
1 tbsp Korean chili paste (gochujang)
1 tbsp soy sauce
1 tsp fish sauce
3 garlic cloves, minced
2 cups anchovy-kelp stock (or water)
1/2 medium zucchini, half-moon sliced
1/4 onion, thinly sliced
2 green onions, chopped
1 large egg

Instructions

1Heat 1 tsp sesame oil in a ttukbaegi (earthenware pot) over medium-high heat; sauté pork belly until fat renders, 2 minutes.
2Add kimchi, garlic, gochugaru, and gochujang; stir-fry until fragrant and oil turns red, 1 minute.
3Pour in anchovy-kelp stock and kimchi juice; bring to a rolling boil.
4Add zucchini and onion; boil 2 minutes until slightly softened.
5Gently slide soft tofu into broth in large chunks; simmer 3 minutes.
6Crack egg directly into center of stew; cover and cook 1 minute until white sets but yolk remains runny.
7Scatter green onions over top; drizzle with 1 tsp sesame oil.
8Serve immediately bubbling hot with steamed rice and banchan.

Source: llm-generated