Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi...
Total Time
43 minutes
Prep Time
8 minutes
Cook Time
35 minutes
Rating
4.9 out of 5 stars
(444)
Ingredients
1 serving
- 8 large dried anchovies, heads and guts removed
- 5 ounces of radish, peeled, washed, and sliced thinly
- dried kelp (6 x 4 inch piece)
- 2 tablespoons Korean hot pepper flakes (gochugaru)
- 1 teaspoon toasted sesame oil
- 1 teaspoon vegetable oil
- ½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
- ¼ cup chopped onion
- 1 clove minced garlic
- 1 green onion, chopped
- ½ cup well-fermented kimchi (4 ounces), chopped
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 1 tube of soft tofu (sundubu)
- 1 egg
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Preparation
Step 1
Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling.
Step 2
Reduce the heat to low and boil another 20 minutes
Step 3
Remove from the heat and strain. It will make about 2 cups of stock.
Step 4
Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.
Step 5
Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less.
Step 6
Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute.
Step 7
Add the pork. Stir for 3 minutes until the pork is no longer pink.
Step 8
Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat.
Step 9
Add the salt and the sugar and mix well.
Step 10
Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock.
Step 11
Put the hot pepper mixture on top and spread it with the spoon.
Step 12
Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.
Step 13
Sprinkle with the chopped green onion and serve with rice and a few more side dishes.
Step 14
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