Kimchi Sundubu Jjigae (Soft Tofu Stew with Kimchi)

There are so many great food combos. Bacon and egg, burger and fries, spaghetti and meatball…. Today, let me show you one of the best combinations in Korean cuisine, Kimchi and Soft Tofu Stew (Sundubu Jjigae).

KIMCHI SUNDUBU JJIGAE (3-4 servings)

Ingredients:

• 7 oz (200g) pork belly (or pork leg, shoulder, etc.)
• 1 cup (200g) well-fermented kimchi
• 4 green onions
• 3 cloves garlic
• 1 spicy green chili (optional)
• 1 mild red chili (optional), to garnish
• 2.5 tbsp neutral-tasting oil
• 2 tbsp soju (or sake, water)
• 3 cups (720ml) rice water (or water)
• 1/4 tsp kosher salt, to season
• 2 tubes (700g) soft tofu (or silken tofu)
• 1-2 eggs, to serve

Seasoning Paste:

• 3 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1 tbsp Korean beef stock powder (dasida)
• 1/2 tsp black pepper

Instructions:

PREP INGREDIENTS

1. Cut the pork into bite-sized pieces.

2. Cut kimchi into bite-sized pieces. (Well-fermented kimchi is the key to this recipe, so if your kimchi is freshly made, please wait until it tastes a little bit sour.)

3. Thinly slice the green onions. Finely chop the garlic cloves. Thinly slice the chilies (if using).

MAKE SEASONING PASTE

In a small container, mix together the Korean chili pepper flakes, soy sauce, fish sauce, sugar, Korean beef stock powder and black pepper. 

MAKE SUNDUBU JJIGAE

1. In a wok or pot, add 2.5 tablespoons of oil and pork belly. Turn on the heat to medium-high heat. Cook for 5 minutes or until most of the fat has rendered out and the pork is nicely browned on both sides.

2. Add the green onions and garlic. Saute for 1 to 2 minutes or until the garlic and green onions start to pick up some color. Add 2 tablespoons of soju and stir around for 1 minute. (If you don’t have soju, substitute with sake or water.)

3. Reduce the heat to medium. Add the chopped kimchi and the seasoning paste. Saute for 4 to 5 minutes or until kimchi is wilted down. Be careful not to burn it!

4. Add 3 cups (720ml) of rice water. Bring it to a boil. Once you can see some bubbles in the middle, reduce the heat to medium-high and simmer for 5 more minutes.

5. Give it a quick taste and make it a little bit salty. FYI, I added 1/4 tsp of salt. (If it’s too sour, add a pinch of sugar.) Add the soft tofu. Using a spoon, break into nice, big chunks. Boil for 3 minutes.

6. Optionally, transfer to a ttukbaegi (Korean clay pot). Top with sliced chilies, green onions, and some eggs. Bring it to a boil and wait until it’s piping hot. Turn off the heat. Enjoy with hot rice.

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• Doenjang Jjigae (Soybean Paste Stew)
• Dakkalguksu (Korean Chicken Noodle Soup)