Step 1

Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over top. Let soak for 20 minutes while you prepare the other ingredients.

Step 2

Once the shiitake mushrooms are tender throughout, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake into half moons or quarters, depending on their size, and reserve the soaking liquid.

Step 3

Heat a small heavy-bottomed pot or clay pot (see notes) over medium-low heat and add the sesame oil. Once the oil is hot but not smoking, add the pork and brown it on all sides.

Step 4

Add the gochugaru to the pork. Cook and stir for 30 seconds.

Step 5

Add the onion and garlic to the pork. Stir to release the fragrance, cooking for 30 seconds to a minute.

Step 6

Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.

Step 7

Add the shiitakes, zucchini, and kimchi. Taste the broth and adjust the seasoning with salt to your liking. The broth should be a bit salty so that it stands up to the unsalted tofu. Once you're happy with the seasoning, cover and simmer for 10 minutes.

Step 8

Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. Add the enoki mushrooms, seafood, and green onion. Give the soup a gentle stir, being careful not to break apart the tofu too much.

Step 9

Bring the soup to a rolling boil. Crack the egg into the center and continue to boil until the egg is soft-cooked, stirring or burying the egg in broth to speed up the cooking process as needed. For a more authentic experience, top the boiling hot stew with an additional egg yolk just before serving.

Step 10

Serve hot with steamed rice as a main dish.

Farm Team Tips:

Pork loin, tenderloin, or a thin pork chop all work well for this recipe.

When chopping the kimchi, save any juices pressed out in the cutting process and add them into the measuring cup.

One of the most important ingredients in this recipe is the tofu. To make the most authentic tasting sundubu jjigae, you need to use the uncurdled tofu. It’s even softer than silken tofu. This tofu usually comes in tubes, but you will also find it in plastic boxes (just like regular tofu). It may say “soon-tofu” on the package.

To make an authentic tasting sundubu jjigae, you will need to use Korean chili powder, or gochugaru. It’s a finely ground chili powder that has the right spice level to make this dish. Even though 3 tablespoons might sound like a lot, while the finished dish is a bit spicy, it's not as spicy as you’d think. If you'd prefer to take down the spice level, you can use paprika to replace the gochugaru.

This recipe is designed for one person (or two servings, if sharing) and can be made in a clay pot for a meal that mimics the luxurious, special dining experience you would have in a Korean restaurant. However, if you don’t have a clay pot or if you want to make a bigger batch, you can scale up the recipe and use a large Dutch oven instead. Whatever you use, make sure your pot can hold at least 4 cups of water.

If topping your sundubu jjigae with an extra yolk, be sure not to throw away the egg white! Try one of these leftover egg white recipes or add it to egg drop soup.