Spicy Dwaejigogi Dubu Jjigae (Pork and Tofu Stew)
A spicy stew made by simmering seasoned pork and thickly sliced tofu in anchovy broth in just 10 minutes.
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 is a simple stew made by pouring anchovy broth over seasoned pork and thickly sliced tofu, then boiling it in just 10 minutes. The rich savory juices from the meat blend with the salted fermented shrimp seasoning to create a spicy, deep broth. It is great as a side dish for rice or as an accompaniment to drinks.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu1 block, 450 g
- Pork130 g
- Onion1/4
- Shiitake mushrooms1
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Anchovy broth2 1/2 cups
Meat marinade
- Salt1/2 tsp
- Minced ginger1/2 tsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Perilla oil1 tbsp
- Ground black peppera little
- Pork shoulder, pork belly, front leg, or hind leg all work fine.
- If you have other mushrooms or zucchini, just prepare a little and slice them.
Steps
Slice the tofu thickly, around 1.5 cm, so it is not too thin.
Pork shoulder, pork belly, front leg, or hind leg all work fine.
Add the salt and ginger to season the pork.
Slice the vegetables a bit thickly as well.
If you have other mushrooms or zucchini, just prepare a little and slice them.
Place the seasoned meat, mushrooms, onion, and tofu in the bottom of the pot,
then pour in the anchovy broth...
Add all of the seasonings except for the perilla oil and ground black pepper.
Once it begins to bubble vigorously, simmer over medium to low heat so the meat cooks through, its juices seep out, and the seasonings blend evenly.
Add the large green onion and chili peppers, swirl in the ground black pepper and perilla oil,
and boil for just a brief moment to finish.
Ppunwife's tips
- Slicing the tofu thickly makes it taste delicious when scooped up generously with the broth.
- If you make a generous amount and have leftovers, it is also delicious reheated.
FAQ
Which cut of pork should I use?
Pork shoulder, pork belly, picnic shoulder (front leg), or hind leg can all be used.
Is there a recommended thickness for slicing the tofu?
It is best to slice it thickly to around 1.5 cm so it is easy to scoop up and enjoy with the broth.
Can I add other vegetables besides shiitake mushrooms?
If you have other mushrooms or zucchini, you can slice them thickly and add them.
When do I add the perilla oil and ground black pepper?
Instead of adding them at the beginning, drizzle them in at the very end when you add the large green onion and chili peppers after the meat and tofu have simmered thoroughly.
