Researching Soondubu Jjigae (Korean spicy soft tofu stew)

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Ingredients needed:

  • Anchovy kelp stock
  • 2 tablespoons hot pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon vegetable oil
  • ½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
  • ¼ cup chopped onion
  • 1 clove minced garlic
  • 1 green onion, chopped
  • ½ cup well-fermented kimchi (4 ounces), chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 1 tube of soft tofu (sundubu)
  • 1 egg


  1. Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.
  1. Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes.
  • Gripping spoon + scooping with it
  • Gripping spoon + stirring with it
  • Pouring ingredients in spoon to pot
  • Gripping knife + cutting food with it
  • Carrying pot, pot lid or bowl
  • Gripping bottles of sauce or oil + tilting it to pour it out
  • Turning knob of stove
  • Tipping of bowl over (to pour ingredients out)
  • Sweeping ingredients from chopping board into pot
  • Pressing buttons of timer
  • Squeeze tofu
  • Spread hot pepper mixture with spoon
  • Crack egg




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