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Spicy Pork Belly Sundubu jjigae

Spicy Pork Belly Sundubu Jjigae

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 2

Equipment

  • Dolsot or ttukbaegi (Korean earthenware pot) Traditionally used for jjigae, these stone bowls retain heat beautifully, keeping your soup bubbling hot at the table. If you don’t have one, a small Dutch oven or heavy saucepan will work.
  • Ladle and chopsticks To serve and stir gently, especially when handling soft tofu.
  • Sharp knife and cutting board For prepping pork belly and veggies.
  • Soup bowl and spoon Serve it in deep bowls with a Korean-style soup spoon for authenticity.

Ingredients
  

For the broth

  • 2 tablespoons sesame oil
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochugaru Korean red pepper flakes; adjust to taste
  • 1 tablespoon gochujang Korean red chili paste
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce optional but adds depth
  • 3 cups anchovy or beef stock can substitute with a rich asian broth soup base

For the stew

  • ½ pound pork belly sliced into bite-sized pieces
  • 1 package 14 oz silken or soft tofu (sundubu-style), gently broken into large chunks
  • 1 egg optional, cracked into the stew at the end
  • 1 stalk green onion chopped
  • ½ cup napa cabbage or baby bok choy roughly chopped
  • 1 small zucchini sliced
  • 2-3 mushrooms shiitake or oyster mushrooms preferred, sliced
  • Salt and pepper to taste

Instructions
 

Step 1: Prepare the broth base

  1. In your pot over medium heat, warm the sesame oil until it shimmers. Add diced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and ginger, stirring constantly for about 30 seconds to prevent burning. Now stir in the gochugaru and gochujang. Cook this mixture for another minute to bloom the spices—it should smell incredible at this point.

Step 2: Sear the pork belly

  1. Add the pork belly slices directly into the pot. Let them sear until they start to brown and render some fat. You want them to be crisp around the edges but still tender inside. Sprinkle with a pinch of salt and pepper.

Step 3: Add liquids and vegetables

  1. Pour in your anchovy or beef broth, scraping up any bits stuck to the bottom. Add soy sauce and fish sauce, then toss in the napa cabbage, zucchini, and mushrooms. Bring everything to a boil, then reduce to a simmer and cook for about 10 minutes, allowing the vegetables to soften and the flavors to meld.

Step 4: Add tofu and finish

  1. Gently spoon in your silken tofu in large chunks. You don’t want to stir too aggressively—just nudge the tofu around the pot. Let it simmer for another 5 minutes. If you want an egg, crack it right into the pot just before turning off the heat. The residual heat will gently poach it to a soft, custardy texture.

Step 5: Garnish and serve

  1. Sprinkle chopped green onions on top and serve immediately while bubbling hot. A small side of kimchi or a bowl of white rice makes it a complete meal.