Sundubu Jjigae
Ingredients
- 1 tube (12 oz) silken tofu (sundubu)
- 4 oz pork belly or shrimp, sliced
- 1/4 cup kimchi, chopped (optional)
- 1 egg
- 1/4 onion, sliced
- 1 green onion, chopped
- 2 cloves garlic, minced
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce
- 2 cups anchovy broth or water
- 1/2 zucchini, sliced
- 1/4 cup mushrooms, sliced (e.g., enoki)
Contains: eggs, fish, gluten, shellfish, soy
How it starts
- 1
Prepare the ingredients by slicing the onion, zucchini, mushrooms, and pork, and mincing the garlic and chopping the green onion and kimchi.
- 2
Sauté the pork belly in a pot over medium-high heat, then add the onion, garlic, kimchi, and gochugaru, stir-frying until fragrant.
+ 4 more steps in the app
Cook Sundubu Jjigae hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
