Making the authentic Korean spicy tofu stew (soondubu jjigae) with soon tofu, pork shoulder, kimchi, and flavorful seasonings. A comforting and quick meal that serves 2, perfect for cold days.
1: In a small pot, start to bring 3 cups of water to boil. Once boiling, add your anchovy stock pouch and let simmer for 5 mins.
2: While waiting, in your clay pot, heat 2 tbsp of sesame oil over high heat.
3: Add your garlic and onion and stir until fragrant - 1 to 2 mins.
4: Add your sliced pork shoulder and cook until no longer pink - 2 mins.
5: Add your sliced kimchi. Then add your anchovy stock from the small pot (discard the anchovy soup pouch).
6: Add the gochujang and fish sauce. Lower the heat to simmer and cook for 30 mins uncovered.
7: After 30 mins, add your gochugaru. Stir. Then add your soon tofu gently. Avoid breaking the tofu too much.
8: Add your egg into the soup and allow it to cook for a few minutes. Top with green onions.
9: Serve with rice!
