Sundubu Jjigae, Soft Tofu Stew

Silky, spicy and still bubbling when it reaches you. Sundubu jjigae is soft tofu stew, and a Korean stone pot is exactly how it is served in Korea. The pot holds the heat so it arrives at the table still boiling.

Ingredients

  • 1 tube soft silken tofu
  • 1/2 cup kimchi, chopped
  • 1 tablespoon gochugaru chilli flakes
  • 1 teaspoon garlic paste
  • 2 cups anchovy or vegetable stock
  • 1 egg
  • 1 spring onion, sliced
  • 1 teaspoon sesame oil

Instructions

  1. Warm the sesame oil in your stone pot and soften the kimchi, garlic and gochugaru for 2 minutes.
  2. Pour in the stock and bring to a boil.
  3. Spoon in the soft tofu in large pieces and simmer gently for 5 minutes.
  4. Crack in the egg, scatter the spring onion on top, and bring the whole pot to the table still bubbling.

Tip: Serve with a bowl of hot rice and let everyone spoon the stew over the top.

Cook it in the real thing: Shop the Captain Cranberry Korean Stone Pot Set.

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