Kimchi Sundubu Jjigae
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Kimchi Sundubu Jjigae
Description
This recipe begins by cutting the meat and kimchi into thin strips, then stir-frying them with minced garlic and Korean chili flakes in sesame oil. This process infuses the base flavors before adding liquid. Water or anchovy broth is added along with kimchi juice, and the mixture is brought to a boil and simmered, skimming off impurities.
The soft silken tofu is added in large chunks and seasoned with salted shrimp (saewujeot) or salt and black pepper. The stew cooks until the tofu is heated through and the flavors meld. Finely chopped scallions are stirred in right before removing from heat. Cracking an egg in the hot stew before serving adds richness but is optional.
Kimchi Sundubu Jjigae pairs well with steamed white rice and is a classic Korean comfort food. Using anchovy broth contributes a deeper umami flavor but water works as a simpler substitute.
Ingredients
- 1 sundubu extra soft/silken tofu, package (12 ounces
- ⅓ cup kimchi thinly sliced
- 3 ounces pork or beef
- 1 to 3 teaspoons Korean red chili pepper flakes gochugaru
- 2 teaspoons garlic minced
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 cup water See note, or anchovy broth
- 2 to 3 tablespoons kimchi juice
- 1/2 teaspoon saewujeot salted shrimp; or salt to taste
- pinch black pepper
- 1 scallion finely chopped
- 1 egg optional
Instructions
- Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
- Stir-fry until the meat is almost cooked, 3 - 4 minutes.
- Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
- Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.
Notes
- For additional depth, use anchovy broth instead of water when preparing the stew.
User Reviews
Overall Rating
4.7
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