Kimchi Soondubu Jjigae (Kimchi Soft Tofu Stew) Recipe: Season 4, Ep. 4

Kimchi Soondubu Jjigae, or Kimchi Soft Tofu Stew is spicy, satisfying, and gaining popularity by the minute. Nothing soothes you more in cold weather! Although there are entire restaurants dedicated to this comforting stew, its easy enough to make at home.

Ingredients

Extra soft tofu 11 Ounce
Sesame oil 2 Teaspoon
Pork belly 3 Ounce , thinly sliced (cut into bite size pieces)
Kimchi 1/2 Cup (8 tbs) (fully fermented sour kind)
Onion 1/4 , chop
Minced garlic 1 Teaspoon
Korean red pepper flakes 1 Tablespoon (or more)
Kimchi juice 3 Tablespoon
Anchovy broth 1 Cup (16 tbs)
Fish sauce 1 Tablespoon (depending on preference)
Salt and pepper To Taste
Enoki mushrooms 1/2 Bunch (50 gm) (ends trimmed)
Eggs 1
Scallions 2 , chop
For anchovy broth
Dried anchovies 6 Large
Water 2 Cup (32 tbs) (heads and guts removed)
Kelp 4 Inch (1 square piece)
Korean radish 1/2 , peeled (about 2 inches thick)
Onion 1/4 , peeled (left intact)

Directions

Making

Make the broth by boiling all the ingredients for it in a small pot over medium high heat for 10 minutes. Strain the broth. You should end up with about 1 cup of broth. Do not season at this point.

In a medium sized pot, add the sesame oil and saute the pork, onion, kimchi, garlic, and red pepper flakes, stirring occasionally, until the kimchi and onions are softened, and the meat is cooked, about 3 minutes. Pour in the kimchi juice and broth. Bring to a boil and cook for a couple minutes. Add the fish sauce and season with salt and pepper as needed.

Slice through the package of tofu with your knife. Gently add the tofu and break it up with your spoon, making sure not to make the chunks too small. Since the tofu is delicate, there’s a possibility of it breaking up too much and disappearing if the pieces are too small.

Bring to a boil again and cook for 5 minutes, stirring the bottom of the pot gently with a spoon occasionally, to make sure the tofu doesn’t burn.

Taste one more time and adjust the seasoning if needed. Add the enoki mushrooms, scallions, and egg on top.

Serving

Turn off the heat and serve with bowls of rice. The heat of the bubbling broth should be hot enough to cook the egg as you eat it.

TIP: I wouldn’t recommend making this recipe if you don’t have fully fermented sour kimchi, because it won’t taste the same. Don’t skimp on making the broth either because that’s where all the flavor comes from, and that’s the whole point of this stew.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 796Calories from Fat 340

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 3462 mg144.25%

Total Carbohydrates 43 g14.3%

Dietary Fiber 12 g48%

Sugars 10 g

Protein 74 g148%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet