This “umami” savory pork and seafood soup is delicious over rice or noodles.
- Dried Kelp strips [two 6 inch strips]
- Dried whole anchovies [about 10 — pinch off and discard the heads]
- One turnip, sliced thinly
- Red Korean pepper paste (Gochujang) or pepper flakes (gochugaru)
- 6 ounces salt pork
- 6 ounces pork loin or rump.
- Several ounces Shiitake mushrooms (dried is ok, but hydrate them an hour first)
- Chopped white onions
- chopped green onions
- Water chestnuts
- sesame oil
- Kimchi, sliced
- Extra soft tofu, 1 package
Boil the kelp, anchovies, and turnip together in about 3-4 cups of water very slowly for about 20 minutes, covered. While you do this, take the finely diced pork loin and salt pork and mix it with minced garlic and white onions, and fry it in butter and sesame oil until the onions are slightly discolored. Now strain the broth and discard the kelp, turnips, and anchovies. Mix the onion and pork mixture into the broth, plus the pepper flakes, tofu and kimchi. Continue heating slowly to a slight boil. Stir just enough to break up the tofu a little. After a few minutes, the mixture will turn red. Add the water chestnuts, chopped green onions, 1 Tbsp vinegar, and break a single egg carefully and let sit on top of the broth until it becomes translucent. Let cool and enjoy! Serve over rice. The amount of red pepper, and whether the Kimchi is spicy, will determine how spicy the result is. If you make a mistake and the stew ends up too spicy, add more vinegar and let sit for an hour, and the vinegar will neutralize some of the hotness. Enjoy! Nothing warms you up on a cold day like Sundubu Jjigae.