TasteToronto | Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

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Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Moderate

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Nadia Boachie

Nadia Boachie

Instagram
Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Method

Sundubu Jjigae (Korean Spicy Soft Tofu Stew) 4 Steps

  • Step 1

    Cut the pork belly and kimchi. Add the kimchi, pork, gochugaru, garlic, half of scallion and sesame oil to a clay pot, and place it over medium heat.

  • Step 2

    Stir-fry until the meat is almost cooked, 3-4 minutes.

  • Step 3

    Pour in water (or broth) and the juice from the kimchi. You may need more or less broth, you want to almost cover all contents of the pot without spilling over (you need to leave room for tofu and mushrooms). Bring to a boil, and continue to boil for 3-4 minutes. Taste and add soy sauce.

  • Step 4

    Add the soft tofu in big chunks. Season with salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4-5 minutes. Add mushrooms and cook for about a minute. Add the remaining chopped scallion just before removing the pot from the heat. If you would like, crack an egg into the stew to serve while it’s still boiling hot.

Tags:

Cooking At Home

Toronto Recipes

Korean Spicy Soft Tofu Stew

Sundubu Jjigae

Moderate

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Nadia Boachie

Nadia Boachie

Instagram
Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Yields:

Serves 2

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 20 mins

5.0

Rate This Recipe

Korean

Main Dishes

Ingredients

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

  • 1 package (12 ounces) sundubu (extra soft/silken tofu)

  • 1/2 cup kimchi, thinly sliced

  • 1/2 cup pork belly, diced

  • 1 to 3 teaspoons gochugaru (depending on preferred spice level)

  • 1 teaspoon garlic, minced

  • 1 tablespoon sesame oil 

  • 1/2 tablespoon soy sauce

  • 1 cup water (or anchovy, beef or veggie broth), plus extra 

  • 2 to 3 tablespoons juice from kimchi

  • 1/2 teaspoon salt, to taste

  • Pinch of black pepper

  • 1 scallion, finely chopped (divided)

  • 1 egg (optional)

  • 1/4 cup shiitake mushrooms, sliced

  • Small bunch of enoki mushrooms, with roots cut off

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Method

Sundubu Jjigae (Korean Spicy Soft Tofu Stew) 4 Steps

  • Step 1

    Cut the pork belly and kimchi. Add the kimchi, pork, gochugaru, garlic, half of scallion and sesame oil to a clay pot, and place it over medium heat.

  • Step 2

    Stir-fry until the meat is almost cooked, 3-4 minutes.

  • Step 3

    Pour in water (or broth) and the juice from the kimchi. You may need more or less broth, you want to almost cover all contents of the pot without spilling over (you need to leave room for tofu and mushrooms). Bring to a boil, and continue to boil for 3-4 minutes. Taste and add soy sauce.

  • Step 4

    Add the soft tofu in big chunks. Season with salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4-5 minutes. Add mushrooms and cook for about a minute. Add the remaining chopped scallion just before removing the pot from the heat. If you would like, crack an egg into the stew to serve while it’s still boiling hot.

Tags:

Cooking At Home

Toronto Recipes

Korean Spicy Soft Tofu Stew

Sundubu Jjigae