Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi...
Ingredients
- ½ cup well-fermented kimchi
chopped, 4 ounces
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 1 tube of soft tofu
sundubu
- 1 egg
- 1 teaspoon vegetable oil
- ½ cup pork belly
cut into small pieces, or any cut of pork: 2.5 ounces
- ¼ cup chopped onion
- 1 clove minced garlic
- 1 green onion
chopped
Directions
- 1
Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling. Reduce the heat to low and boil another 20 minutes Remove from the heat and strain. It will make about 2 cups of stock.
- 2
Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.
- 3
Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less. Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute. Add the pork. Stir for 3 minutes until the pork is no longer pink. Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat. Add the salt and the sugar and mix well. Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock. Put the hot pepper mixture on top and spread it with the spoon.
- 4
Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute. Sprinkle with the chopped green onion and serve with rice and a few more side dishes.
Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi...
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About this Recipe
When you're craving a dish that truly comforts and ignites your palate, nothing quite hits the spot like a sizzling bowl of Kimchi sundubu-jjigae. This traditional Korean spicy soft tofu stew is a beloved restaurant favorite for its deeply satisfying flavors and incredibly tender texture, perfect for warming you from the inside out.
Why This Recipe Works
This recipe for Kimchi sundubu-jjigae embodies everything that makes this stew so popular: it’s hot, spicy, filling, comforting, and utterly delicious. The foundation of well-fermented kimchi provides a rich, tangy depth that beautifully complements the savory pork belly, creating a complex flavor profile that feels both familiar and exciting. The addition of soft tofu (sundubu) ensures every spoonful is silky smooth and incredibly satisfying.
What to Expect
Prepare for a truly comforting experience. Each spoonful delivers a harmonious blend of spicy, savory, and subtly tangy notes from the kimchi, balanced by the richness of pork and the sweetness of onion. The star of the show, the soft tofu, maintains a delicate, almost custardy texture that melts in your mouth, absorbing all the wonderful flavors of the broth. The egg, stirred in at the end, adds a luxurious creaminess, creating a hearty and deeply satisfying stew perfect for any chilly evening.
Customization & Variations
While pork belly lends incredible richness, this recipe is adaptable; you can use any cut of pork you prefer, such as shoulder or loin, cut into small pieces. To enhance the umami, consider adding sliced mushrooms. For a richer, more complex broth, you might increase the amount of well-fermented kimchi.
Serving & Context
Serve this bubbling hot Kimchi sundubu-jjigae immediately, straight from a dolsot (stone pot) if you have one, or a sturdy bowl. It makes a fantastic standalone meal but is traditionally enjoyed with a bowl of steamed white rice and various banchan (side dishes) to complete an authentic Korean dining experience.