Korean soft tofu soup, Sundubu Jjigae
Directions
- 1Heat one tablespoon of oil and one tablespoon of sesame oil.
- 2Add 150g of pork and 4 units of spring onion.
- 3Let the pork and spring onion brown well.
- 4When the meat is golden brown, add half a zucchini, half an onion and a few porcini.
- 5Then add one spoonful of cucciugarù, one tablespoon of sauce, one tablespoon of soy sauce and a pinch of salt.
- 6Pour in 200mL of water.
- 7When the water starts to boil, add soft tofu and enochus mushrooms.
- 8Let it cook for 3 minutes.
- 9Serve with white rice.
Ingredients
- 1 tablespoon oil
- 1 tablespoon sesame oil
- 150 g pork
- 4 units spring onion
- 0.5 units zucchini
- 0.5 units onion
- few porcini
- 1 spoonful cucciugarù
- 1 tablespoon sauce
- 1 tablespoon soy sauce
- pinch salt
- 200 mL water
- soft tofu
- enochus mushrooms
- white rice
- egg
Tips
- If you want, you can also add an egg towards the end of cooking.
- To make the recipe vegetarian, omit the meat and increase the amount of mushrooms.
- Oyster sauce can be replaced with its vegan version, also mushroom-based and available online, or it can be omitted without altering the recipe.
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