Sundubu-jjigae (Korean Spicy Tofu Stew)

Name: Sundubu-jjigae (Korean Spicy Tofu Stew)
Yield: 2 people
Cuisine: American
Ingredients: 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes); 1 tbsp sesame oil; 2 cups pork belly sliced; 1/2 cup napa kimchi; 2 cups chicken stock; 1 tsp salt; 3 tbsp brown sugar; 1 cup firm tofu cubes; 2 stalks onion leaves (chopped in 1 in length)

Bashed Cooking @bashedcooking

I saw this on a mukbang show and wanted to try it. 😂 That's all.

Bashed Cooking @bashedcooking

I saw this on a mukbang show and wanted to try it. 😂 That's all.

Saved

Ingredients

2 people

2 tbspTae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
1 tbspsesame oil
2 cupspork belly sliced
1/2 cupnapa kimchi
2 cupschicken stock
1 tspsalt
3 tbspbrown sugar
1 cupfirm tofu cubes
2 stalksonion leaves (chopped in 1 in length)

Saved

Steps

1

Sauté pork belly until fat is rendered.
2

Mix gochugaru and sesame oil and make a paste. Set aside.
3

Add kimchi to the pork belly and sauté for 30 seconds to a minute.
4

Pour chicken stock and bring to a boil. Add salt and brown sugar.
5

Add gochugaru paste and mix well.
6

Add tofu and onion leaves. And cook for 3 more minutes. Serve hot and enjoy. 😊