Kimchi Soft Tofu Stew (Kimchi Sundubu Jjigae)
Easy and Delicious Kimchi Soft Tofu Stew Recipe
Today, I’m sharing a recipe for a truly easy and delicious soft tofu stew with kimchi. This vegetarian version offers a clean and refreshing broth that’s incredibly satisfying. It’s perfect for a comforting meal!
Stew Ingredients- 1 pack (250g) soft tofu
- 1/2 cup aged kimchi (chopped)
- A small piece of zucchini (sliced)
- 2-3 dried shiitake mushrooms
- A little green onion (chopped)
- 1/2 onion (sliced)
- 0.5 Tbsp minced garlic
- 2 cups water
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce for soup
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce for soup
- 1 Tbsp fish sauce (anchovy or sand lance)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in 2 cups of water for about 30 minutes. Once softened, remove the tough stems and slice the mushrooms. If using aged kimchi (kimchi that’s been fermented for a while), chop it into bite-sized pieces. If it’s too sour, you can rinse it briefly under water and squeeze out excess moisture. If using dried zucchini, give it a quick rinse. Slice the onion and chop the green onion.
Step 2
Now, let’s build the flavor base. In a pot, add the cooking oil, gochugaru, and chopped green onions. Sauté over low heat, stirring constantly, for about 1-2 minutes. Imagine you’re making chili oil – be careful not to burn the gochugaru! This step really deepens the stew’s flavor.
Step 3
Once the chili oil is fragrant,
Step 4
add the chopped kimchi and sliced onion to the pot. Stir-fry them together over medium-low heat for about 2-3 minutes, until the kimchi becomes slightly translucent. This brings out the delicious savory notes of the kimchi.
Step 5
Pour in the mushroom soaking water (strained, to remove any grit; if you don’t have any, regular water is fine). Add the sliced dried zucchini (or fresh zucchini) and bring the stew to a boil. Once boiling, stir in the cooking wine, soy sauce for soup, and fish sauce. Taste and adjust the seasoning with a pinch of salt if needed.
Step 6
When the kimchi and zucchini are tender and the broth tastes flavorful, gently break apart the soft tofu with a spoon and add it to the pot. Stir in the minced garlic. Let the stew simmer for another 2-3 minutes, stirring gently to break up the tofu into soft curds. Be careful not to over-stir and mash the tofu completely. Add a bit more chopped green onion for garnish, bring it to a final simmer, and your delicious Kimchi Soft Tofu Stew is ready to enjoy!
