South Korea

Sundubu Jjigae, made with supermarket ingredients

Name: Sundubu Jjigae
Total time: 15 min
Yield: 2
Cuisine: South Korea
Ingredients: Soft tofu 400 g; Pork belly or shoulder 110 g; Kimchi 120 ml; Green onions 2 stalks; Egg 1; Garlic 2 cloves; Gochugaru 1 tbsp; Sesame oil 1 tbsp; Chicken broth 350 ml; Soy sauce 1 tbsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Sauté minced garlic, kimchi, pork, gochugaru, and sesame oil in a small pot for 2 minutes.
2
Add chicken broth and soy sauce, bring to a boil, then scoop in soft tofu and simmer 5 minutes.
3
Crack in the egg, top with green onions, and remove from heat to serve hot.

How it's eaten in South Korea

In Korea, it is served boiling hot in an earthenware pot with a bowl of warm white rice.

Ingredients (serves 2)

Soft tofu400 g
Pork belly or shoulder110 g
Kimchi120 ml
Green onions2 stalks
Egg1
Garlic2 cloves
Gochugaru1 tbsp
Swap: Crushed red pepper flakes 1 tbsp（Everyday staple）
Sesame oil1 tbsp
Chicken broth350 ml
Soy sauce1 tbsp

Authentic ingredients in South Korea

Soft tofu400 g
Pork belly110 g
Manila clams6
Kimchi120 ml
Gochugaru1.5 tbsp
Anchovy kelp stock350 ml
Garlic2 cloves
Sesame oil1 tbsp
Fish sauce1 tsp
Green onion2 stalks
Egg1

Optional authentic touch
Making traditional broth from dried anchovies and kelp yields a deeper umami taste.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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