Kimchi Soondubu Jjigae

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Course: Main Course Cuisine: Korean Keyword: kimchi, Korean stew, pork, silken tofu, sundubu  Servings: 2 Author: Hyosun

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Ingredients

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

⅓ cup thinly sliced kimchi

3 ounces pork or beef

1 to 3 teaspoons red chili pepper flakesgochugaru- add more for a spicier stew

1 teaspoon 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

½ teaspoon saewujeot (salted shrimp) or sarlt to taste

pinch black pepper

1 scallion, finely chopped

1 egg - optional

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Instructions

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, 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 ¼ 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.

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