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)

(こんにゃく)

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:

Shimeji Mushroom

(しめじ)

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!

Print

Sundubu Jjigae (Korean Spicy Soup with Tofu)

Sundubu Jjigae is a Korean spicy soup with tofu. Dubu means tofu, but you can put pretty much anything in this (chicken, pork, shrimp, scallops, cheese, etc.). You can also easily make it a vegetarian dish!

It's also commonly served with rice on the side. You can either place the rice into your soup bowl or it can be eaten separately. If you like spicy and healthy, this dish is for you!

Course Main Course, Side Dish, Soup

Cuisine Korean

Keyword Korean, Soup, Spicy, Tofu

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Equipment

• Korean Stone Bowl (Dolsot)

Ingredients

Ingredients for Soup Base

• 1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
• 2 tbsp Gochujang
• 1 tbsp Miso
• 1 tsp Chicken Bouillon Paste
• 1 tbsp Dashi Powder Kayanoya-no-Dashi
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil Roasted/Toasted
• 1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you really like spicy.
• 300 cc/ml Water

Main Ingredients

• 150 g Pork Belly Thinly Sliced
• 100 g Kimchi
• 1 Spring Onion
• 1/2 pack Tofu Soft
• 1 Eggs

Optional Ingredients

• 1/4 Shimeji Mushrooms
• 1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

• 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).
  

Instructions :

• 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!")
  

Shopping List

I have created a shopping list which includes the ingredients used in this recipe. Click the link below to view the shopping list.

View Shopping List

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The post Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu appeared first on EATwithOHASHI.

During winter, or really anytime the weather gets cold, I’m always thinking to make Shio Koji hot pot. I love the mix of the vibrant colors in this dish, don’t you? When using high-quality and rich-tasting organic vegetables, there is really no better dish. From an appearance, taste, and health benefit. I can even get my kids to eat the vegetables sometimes.

If you are interested in making this dish at home, please check out my Japanese Shio Koji Hot Pot recipe with step-by-step cooking instructions. Enjoy with your family or friends on a cold winter day!

Here is a photo of my most recent creation…please comment below to tell me what you think of this dish!

If you like to read about other hot pots, I recommend you these posts:

-Shio Koji Hot Pot Recipe – A Healthy Japanese Dish
-Hot & Spicy Soups / Hot Pots – Too Perfect For Those Cold Days
-Sukiyaki (すき焼き): My Favorite Dish to Eat When I’m Missing Japan
-Make Shabu Shabu at Home is Actually a Great Idea! – Japanese Shabu Shabu Hot Pot

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The post Shio Koji Hot Pot Could be the Next Big Hit in the US, Move Aside Tonkotsu Ramen! appeared first on EATwithOHASHI.