Sundubu Jjigae

Ingredients

• 150 g Pork Belly
• 350 g Soft Tofu
• 150 g Kimchi
• 2 pcs Scallion
• 4 pcs Garlic
• 1 tsp Ginger
• 1 tbsp Gochugaru
• 1 tsp Gochujang
• 2 tsp Korean Soy Sauce
• 500 ml Anchovy Stock
• 1 tbsp Sesame Oil
• 2 pcs Egg
• 1 tsp Toasted Sesame Seeds

Method

1. Slice {scallion}, keeping the green tops separate from the whites, then mince {garlic} and {ginger} so they melt quickly into the stew.
2. Heat a small heavy pot over medium heat with {sesame_oil}. Add {pork_belly}, season lightly, and cook until the fat starts to render and the edges brown. Stir in the scallion whites, {garlic}, and {ginger}; cook until fragrant. Add {kimchi}, season again, and sauté until glossy and slightly reduced. Lower the heat, stir in {gochugaru} and {gochujang}, and bloom briefly so they darken and smell rich without scorching.
3. Deglaze the pot with {korean_soy_sauce}, then pour in {anchovy_stock} and bring to a rolling boil over medium-high heat. Reduce to a lively simmer and cook until the broth tastes deep and the pork is tender.
4. Gently spoon in {soft_tofu} in large curds and return the stew to a bubbling simmer so the tofu warms through without breaking apart. Crack {egg} over the top and cook until the white is just set and the yolk stays a little runny.
5. Top with the scallion greens and {toasted_sesame_seeds}, then serve immediately while the stew is still bubbling for the best texture and aroma.