Spicy and Refreshing Kimchi Soft Tofu Stew (Sundubu Jjigae)
Super Simple Spicy Kimchi Soft Tofu Stew Recipe
Whip up a comforting and deliciously spicy Kimchi Soft Tofu Stew at home with this easy recipe. It’s the perfect side dish that will make you want more rice! Enjoy a fantastic meal with freshly cooked rice.
Stew Ingredients- 100g Kimchi (including its juice)
- 150g Pork (neck or belly)
- 50g Clam meat (frozen or fresh)
- 1/4 stalk Green onion
- 1 pack Soft tofu (for stew)
- 1 cup (200ml) Anchovy and kelp broth
- 1 Egg
Seasoning Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp Minced garlic
- Pinch of salt (for final seasoning)
- 2 tsp Guk-ganjang (Korean soup soy sauce, for umami)
- Pinch of black pepper
- 1 Tbsp Gochugaru oil (for rich flavor)
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp Minced garlic
- Pinch of salt (for final seasoning)
- 2 tsp Guk-ganjang (Korean soup soy sauce, for umami)
- Pinch of black pepper
- 1 Tbsp Gochugaru oil (for rich flavor)
Cooking Instructions
Step 1
First, chop the kimchi into bite-sized pieces (about 1-2 cm). Slice the pork to a similar size as the kimchi. Rinse the clam meat lightly under running water if frozen, or wash fresh clams to remove any grit, then drain well. Slice the green onion diagonally about 0.5 cm thick. Prepare a rich broth by simmering anchovies and kelp beforehand, and keep it warm.
Step 2
Heat a deep pot over medium heat. Add 2 tablespoons of cooking oil and 1.5 tablespoons of gochugaru. Stir-fry for about 30 seconds, being careful not to burn the chili flakes. This step helps to mellow out any raw bitterness and brings out a rich, spicy aroma.
Step 3
Add the pork to the fragrant chili oil and stir-fry until the surface is cooked. Next, add the clam meat and the chopped kimchi. Continue to stir-fry for another 2-3 minutes until the kimchi softens and all ingredients are well combined.
Step 4
Once the ingredients are well sautéed, gently add the soft tofu. You can break it into large chunks with a spoon as you add it. Pour in the 1 cup of warm anchovy and kelp broth. Increase the heat to high and bring the stew to a boil.
Step 5
When the stew starts boiling, reduce the heat to medium-low. Add the minced garlic and the diagonally sliced green onions. Let it simmer for a little while longer to allow the flavors to meld together. Be gentle when stirring to avoid breaking the tofu too much.
Step 6
It’s time to season! Add a pinch of salt to adjust the taste as needed. Stir in 2 teaspoons of guk-ganjang for a deeper umami flavor. Sprinkle in a pinch of black pepper and drizzle in 1 tablespoon of gochugaru oil for extra richness. Just before serving, crack a fresh egg into the boiling stew. Serve immediately, before the egg fully cooks, for a delicious Kimchi Soft Tofu Stew with its wonderfully soft tofu, rich broth, and perfectly cooked egg!
