Spicy soft tofu stew (Sundubu-jjigae) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 90) by Emily "Maangchi" Kim and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder for pork belly, and scallions for Asian chives.

  • Delys77 on April 03, 2018

    Absolutely delicious! I went a touch lighter on the gochugaru and used a touch more pork shoulder but otherwise followed as written and really really enjoyed this. Vibrant red stew with lovely soft tofu and luscious eggs swimming in a the flavourful broth. Also comes together quite quickly and easily. Timing for the eggs was just right.

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