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4.7 from 1,203 votes

Kimchi Sundubu Jjigae

This warming and comforting sundubu jjigae is made with thinly sliced meat and kimchi. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Korean

Ingredients

  • 1 package (12 ounces) sundubu extra soft/silken tofu
  • ⅓ cup thinly sliced kimchi
  • 3 ounces pork or beef
  • 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
  • 2 teaspoons minced garlic 
  • 1 tablespoon sesame oil use a little more if using more gochugaru
  • 1 cup water or anchovy broth See note
  • 2 to 3 tablespoons juice from kimchi
  • 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
  • pinch black pepper
  • 1 scallion, finely chopped
  • 1 egg - OPTIONAL

Instructions

    Cup of Yum
  1. 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.
  2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
  3. 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.
  4. 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

  • Water is fine for this stew, but use anchovy broth for an extra layer of flavor. 
  • anchovy broth