When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
Andy Dark, Content Creator (Food and cooking), Hong Kong
The first time I had Sundubu Jjigae (soft tofu stew) was in Busan two years ago. I remember I didn’t have much expectation for this dish when my local friend took me out for a drink. How special can a tofu dish be, right? But when the dish arrived at my table and I had a sip of it, I just couldn’t stop eating. The spiciness and the heat of the stew was just so perfect. Sundubu Jjigae is still one of my favorite Korean dishes. Recently, this dish has regained its popularity because of a Korean drama, and I am so happy that more people will get to know this delicious flavour.
- 3 tablespoons of vegetable oil
- 3 stalks of spring onions (chopped)
- ¼ pc of onion (chopped)
- 4-6 pieces of garlic (minced)
- 50g of minced pork
- ½ tablespoons of Korean chilli flakes
- ½ tablespoons of Korean chilli powder
- ½ teaspoons of salt
- ½ teaspoons of sugar
- 3 tablespoons of soy sauce
- 2 tablespoons of zucchini (diced)
- 2 tablespoons of onion (chopped)
- 500ml of broth
- 3-4 pieces of clams
- Prawns, 1-2 pieces
- 175 grams of soft tofu
- 1 egg
- 1 tablespoon of sesame oil
- Heat up oil in the wok, sauté spring onions over low flame for 7 minutes. Add ground pork , garlic and onion and sauté until pork is cooked. Add Korean chilli flakes and powder and soy sauce and cook for another 3-5 minutes.
- Add in broth, onion, zucchini, clams, prawns and tofu. Cook over medium flame for around 10 minutes.
- Season to taste and add some sesame oil. Add an egg to the pot. Garnish with spring onion and chilli powder. Enjoy!
For more savoury dishes, check out Andy Dark’s social media pages.