Dinner · 25 min · korean

Sundubu Jjigae

A Korean dinner built around silken tofu and pork belly — on the table in 25 minutes. The macros do the talking: 20g protein, 16g carbs, and 20g fat in every 330-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 14-oz tubes Silken tofu
• 1/4 lb Pork belly
• 1 cup Kimchi
• 3 cups Anchovy-kelp broth
• 1 tbsp Gochugaru
• 3 cloves Garlic
• 2 Eggs
• 2 Scallions
• 1 tsp Sesame oil

Steps

1. Brown the pork in the sesame oil in a clay pot or heavy saucepan over medium-high heat until the edges crisp, about 3 minutes — the rendered fat becomes the flavor base of the broth.
2. Stir in the gochugaru and garlic and cook 30 seconds, just until the oil turns red and fragrant; gochugaru burns fast, so keep it moving.
3. Pour in the anchovy-kelp broth and add the kimchi, then simmer 10 minutes so the kimchi softens and the broth picks up its tang.
4. Slide in the silken tofu in large spoonfuls — don't stir hard; the tofu should stay in soft, cloud-like chunks.
5. Simmer 5 more minutes, then crack an egg into each serving bowl and ladle the bubbling stew over it; the residual heat poaches the yolk to silk.
6. Finish with sliced scallions and serve with rice and something cold to drink — this stew runs hot in every sense.

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