Sundubu-jjigae

Name: Sundubu-jjigae
Total time: 3600 s
Yield: 4 pax
Cuisine: American
Ingredients: Dried kelp (arm size); Anchovy (sachet); 1/2 radish (sliced); Pork belly (thinly sliced); 1 pack tofu (regular); 2 garlic; 1/4 onion; 1 tbsp chilli pepper; Cooking oil

Cindy C.R. @cindycarissa86

Australia

I used Maangchi recipe for this dish but I changed some ingredients due to the availability nearby my place.

Cindy C.R. @cindycarissa86

Australia

I used Maangchi recipe for this dish but I changed some ingredients due to the availability nearby my place.

Saved

Ingredients

1 hours

4 pax

Broth
Dried kelp (arm size)
Anchovy (sachet)
1/2radish (sliced)
Ingredients
Pork belly (thinly sliced)
1 packtofu (regular)
2garlic
1/4onion
1 tbspchilli pepper
Cooking oil

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Steps

1 hours

1

To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside.
2

While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in.
3

After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving.