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You need to prepare Broth.
You need Dried kelp (arm size).
Provide Anchovy (sachet).
Provide radish (sliced).
You need Ingredients.
Prepare Pork belly (thinly sliced).
Use tofu (regular).
Use garlic.
Provide onion.
Prepare chilli pepper.
You need Cooking oil.

Sundubu - Spicy Korean Soft Tofu Stew. It's my favorite dish to eat when I'm craving Korean spice! If you go to Incheon International Airport. Sundubu Jjigae (Spicy Soft Tofu Stew) Boiling in Hot Pot.

To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside..
While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in..
After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving..

Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better. Soondubu jjigae is a stew of soft tofu, served in a spicy anchovy broth and sometimes embellished with But the soondubu jjigae did something singular to me. It's a stew of soft tofu, served in a spicy. Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew!

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