Main ingredients 🥩
scallionpork bellychili powdergarlicdried anchovy saucechicken stocktofuonionegggreen chili pepper
Solo Cooking God's Pork Belly Soybean Curd Stew
A super simple soybean curd stew made by simmering whole blocks of tofu in a broth enriched with pork belly sautéed in chili oil, resulting in a rich and smooth flavor.
🙋 Recommended for
- ⭐ Those who want a rich, savory soybean curd stew with restaurant-quality depth and oiliness
- ⭐ Anyone looking to finish a bowl of rice with just a few bites of tofu and pork belly
Ingredients needed 🛒2 servings
- vegetable oil 2~3 tablespoons
- scallion one handful
- pork belly 150g
- chili powder 2 tablespoons
- water 2 cups
- minced garlic 1 tablespoon
- dried anchovy sauce 3 tablespoons
- chicken stock 1/4 teaspoon
- tofu 1 pack
- onion one handful
- egg 1 piece
- green chili pepper 1 piece
- pepper to taste
Recipe 🍳
- Heat 2~3 tablespoons of vegetable oil in a pan or pot, then add one handful of chopped scallion and 150g of pork belly, and sauté together.
- Once the pork belly is partially cooked, cut it into bite-sized pieces using scissors.
- Add 2 tablespoons of chili powder and quickly stir-fry for about 10 seconds over medium heat, ensuring it doesn’t burn—this creates the chili oil.
- Pour in 2 cups of water, then add 1 tablespoon of minced garlic, 3 tablespoons of dried anchovy sauce, and 1/4 teaspoon of chicken stock to make the stew broth.
- Cut the 1 pack of tofu into large chunks and add it along with one handful of sliced onion. Simmer for 5 minutes until bubbling.
- Finally, crack one egg into the pot, sprinkle with green chili pepper and pepper, and cook briefly to finish.
- Sauté scallion and pork belly in vegetable oil, then chop the meat finely.
- Add chili powder to create chili oil, then pour in water, minced garlic, dried anchovy sauce, and chicken stock.
- Add tofu and onion, simmer for 5 minutes, then finish with egg, green chili pepper, and pepper.
Cooking tips 💡
- After adding chili powder, avoid high heat as it can easily burn and turn bitter—quickly stir-fry for just 10 seconds over medium-low heat.
- You can substitute dried anchovy sauce with regular soy sauce or squid sauce; adjust seasoning at the end with salt if needed.
Shop ingredients on Coupang(Ad)
You might also like
Ttukdak Hyung's Samgyeopsal Sundubu Jjigae
A hearty and spicy soft tofu stew made by rendering the oil from pork belly to create a rich scallion and chili oil base, then adding beef bone broth for depth and a robust flavor.
pork bellygreen oniongochugarusoy saucegarlic
spicysoup dishrice thief
Solo Cooking God's Braised Pork Belly with Tofu
A moist and spicy braised pork belly with tofu dish that’s simpler than sundae jjigae, finished in a single pot.
onionpork belly cutlettofugochujangoyster sauce
ultra-simplerice companionspicy
Solo Cooking God's Gochu Chamchi Sundubu Jjigae
A super simple sundubu jjigae that makes a deep and rich flavor by using the spicy oil from a can of gochu chamchi as is, without needing to separately infuse chili oil.
gochu chamchisundubuminced garlicgochugaruking oyster mushroom
spicy and heartyrice thiefsoup dish
Baek Jong-won's Sundubu Jjigae
A foolproof sundubu jjigae made by stir-frying meat and vegetables directly in the pot without making a separate seasoning paste, creating chili oil on the spot.
soft tofuminced porkred pepper powderclamsgreen onion
super easybrothy dishspicy broth
Ttukdak Hyung's Brisket Sundubu Jjigae
A spicy stew made with brisket oil to create a savory chili oil, with squeezed and mashed tofu added for a crumbly, bibim-jjigae-like texture.
BrisketGreen onionGochugaru (Korean chili flakes)Coin brothDoenjang (fermented soybean paste)
Soup dishSpicy flavorKorean BBQ restaurant style
School Chef's Sundubu Jjigae
A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.
soft tofuolive oilsesame oilgarlicred pepper powder
super easyspicy brothhome meal