Spicy and Rich Pork Dubu Jjigae (Tofu Stew)
A spicy stew made by simmering seasoned pork and tofu in anchovy broth until the liquid reduces.
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 tofu stew uses pork seasoned with ginger and salt to eliminate any gamey odor, along with plenty of sliced onion for a subtle sweetness. Simmered in anchovy broth and seasoned with salted fermented shrimp until the broth reduces by half, the flavors soak deeply into the tofu while Cheongyang chili pepper cuts through any richness at the end.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu300 g
- Pork150 g
- Salt1/2 tsp
- Minced ginger1/2 tsp
- Onion1/2
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Ground black peppera little
- I used pork belly. Pork shoulder, front leg, or rear leg cuts also work well, as does beef brisket.
- Adding zucchini or mushrooms is also great.
Steps
Prepare the ingredients
Use 1 small block of tofu, 300 g.
I prepared pork belly. Pork shoulder, front leg, or rear leg cuts also work well, as does beef brisket.
The secondary ingredients are onion, large green onion, and Cheongyang chili pepper.
Adding zucchini or mushrooms is also great.
Season the meat
Season the meat
Add 1/2 tsp salt and 1/2 tsp minced ginger to the pork and season it so there is no gamey smell.
Cut the ingredients
Cut the ingredients
Cut the tofu thickly into pieces about 1.5 cm thick, and slice the onion thickly.
Thinly slice the large green onion and Cheongyang chili pepper diagonally or chop them into rounds.
Cook the stew
Cook the stew
Spread the onion and meat evenly across a wide pot.
Add the tofu, then add 1 1/2 tbsp gochugaru, 1 tbsp soup soy sauce, 1/2 tbsp salted fermented shrimp, 1 tbsp minced garlic, and 1 tbsp mirin.
Finally, pour in 2 1/2 cups anchovy broth and bring it to a boil.
Once the broth begins to boil, reduce to medium heat and simmer until the seasoning soaks into the tofu and the broth reduces by about half.
Add the large green onion, Cheongyang chili pepper, and ground black pepper, then boil for just a little longer so the aromas infuse, and it is done.
Ppunwife's tips
- If you save leftover tofu stew and reheat it next time, the seasoning completely penetrates the tofu and the flavor becomes even deeper.
FAQ
What cuts of pork can I use besides pork belly?
Instead of pork belly, you can use pork shoulder, front leg cut, or rear leg cut, and beef brisket also works very well.
Are there any ingredients that are good to add besides the basic vegetables?
You can add zucchini or mushrooms according to your preference and simmer them together.
Do I have to add ginger when seasoning the pork?
Seasoning with salt and minced ginger is a necessary step to prevent any gamey meat odor.
What should I do if I do not have anchovy broth? AI-generated
You can generally substitute plain water, or brew a commercial anchovy kelp broth bag or broth tablet.
