Dubu Jjigae (Tofu Stew) in Rich, Spicy Broth
A spicy stew made with thick slices of handmade tofu and salted fermented shrimp, simmered in a deep, rich broth created by stir-frying pork belly.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew starts by stir-frying seasoned pork belly to bring out its rich, savory flavor, then simmers it with anchovy broth and thick slices of tofu. A spicy seasoning paste and a finishing touch of salted fermented shrimp add plenty of savory umami. It comes together quickly with simple, accessible ingredients.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Handmade tofu1/2 block (300 g)
- Pork belly (or pork shoulder, pork shoulder, etc.)100 g
- Onion1/3
- Squash1/4
- Large green onion (daepa)1/4 stalks
- Red Cheongyang chili pepper (hot red chili)1
- Anchovy broth2.5 cups (2 1/2 cups)
Meat marinade
- Salt1/3 tsp
- Ginger juice1 tsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Ground black peppera little
- You can use pork shoulder or pork front leg depending on what you have in the fridge. Using meat with a little fat gives the broth a richer, more savory flavor.
Steps
1. I had a large block of freshly made handmade tofu, but since it was too big for two people, I used half of it (300g) and cut it into thick, large slices.
You can use whatever meat you have in the fridge, but I used pork belly because cooking with meat that has a little fat makes the broth richer and more savory.
Prep the onion, squash, large green onion, and hot red chili, then slice them diagonally.
2. Cut the pork belly into bite-sized pieces and season with salt and ginger juice to remove any gamey odor and let the seasoning soak in.
3. Add all the seasoning ingredients except the salted fermented shrimp and mix them together.
It will be quite thick, so adding about 2 tbsp of water helps loosen it up nicely.
4. Add the pork belly to a pot first and stir-fry it well.
Pork belly fries up nicely and stays moist without adding any extra oil.
Once the meat begins to turn pale and cook...
5. Add the tofu, onion, and squash, then pour in the broth.
Turn the heat up to high and bring it to a boil.
6. Add all the seasoning paste and stir so it dissolves evenly.
7. Since these ingredients do not take long to cook, once the onion and squash are tender and the broth comes together nicely...
8. Season to taste with salted fermented shrimp.
If you do not like salted fermented shrimp, use salt instead.
10
9. Add the large green onion and chili, let it simmer briefly until cooked through...
10. Then take it off the heat to finish.
If you add kimchi to this, it would become kimchi jjigae.
I made it this way because I wanted to enjoy the pure flavor of dubu jjigae, and biting into the thick tofu with the spicy seasoned broth is absolutely delicious.
Ppunwife's tips
- If the seasoning paste is too thick, adding about 2 tbsp of water helps loosen it up nicely.
- If you do not like salted fermented shrimp, season to taste with salt instead.
FAQ
Can I use a different cut of meat instead of pork belly?
Yes, you can use other cuts you have in the fridge, such as pork shoulder or front leg meat.
How can I season it if I do not have or do not want to use salted fermented shrimp?
You can adjust the seasoning with salt instead of salted fermented shrimp.
Do I need to add cooking oil when stir-frying the meat?
The pork belly releases its own fat, so you can stir-fry it as is without adding extra oil.
What should I do if the seasoning paste is too thick?
Adding about 2 tbsp of water when mixing the seasoning will help loosen it into a smooth paste.
