My spicy and healthy soup recipe for Korean Sundubu Jjigae. A delicious dish that can be enjoyed any time of the year and is perfect for either lunch or dinner.
It does require a lot of ingredients, but don’t let that scare you. Most of the effort is in preparation of the ingredients and then it’s just a matter of tossing them into your pot one by one. You can also customize this with pretty much any vegetable or meat that you’d like. Have fun picking your own ingredients while you try out my special mix of base ingredients for that perfect taste!
If you like spicy food and want something healthy, then you must try this spicy Sundubu Jjigae recipe! We probably eat this once a week in our home as it’s just an easy go to dish. It’s that good and it never gets old.
I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:
Thinly Sliced Pork Belly
The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:
Kimchi – Wildbrine
Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:
Konjac (Yam Cake)
I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:
For a complete list of ingredients, please check the shopping list below.
If you like to check out other spicy dishes, I recommend you these posts:
-Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce
-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
Eat well, be happy!
Sundubu Jjigae (Korean Spicy Soup with Tofu)
- Korean Stone Bowl (Dolsot)
Ingredients for Soup Base
- Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
- Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
- Cut the Konjac into small pieces (refer to picture).
- Add garlic powder, Gochujang, Miso, chicken bouillon paste, Kayanoya-no-Dashi, oyster sauce, sesame oil, and Japanese Ichimi red peppers in the stone bowl.
- Add water to the stone bowl.
- Mix water and ingredients well.
- Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
- When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
- Add Konjac
- Add Shimeji mushrooms
- Add Kimchi
- Add spring onions
- Add Tofu
- Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
- Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
- Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")
I have created a shopping list which includes the ingredients used in this recipe. Click the link below to view the shopping list.
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