Soondubu Jjigae (Korean Soft Tofu Stew) Recipe Recipe

Name: Soondubu Jjigae (Korean Soft Tofu Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 four-inch-square piece kombu (sea kelp, see note); 1/2 cup small dried anchovies (optional, see note); 2 cups very fermented kimchi with juice (see note); 1 tablespoon vegetable oil; 1/2 pound thinly sliced pork belly or bacon (optional); 6 scallions, finely sliced, greens and whites reserved separately; 4 cloves garlic, grated on a microplane grater; 2 to tablespoons; (see note); 1 tablespoon light soy sauce; 2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note); 24 ounces soft silken tofu, roughly broken; 4 eggs

Servings: persons

1 four-inch-square piece kombu (sea kelp, see note)
1/2 cup small dried anchovies (optional, see note)
2 cups very fermented kimchi with juice (see note)
1 tablespoon vegetable oil
1/2 pound thinly sliced pork belly or bacon (optional)
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, grated on a microplane grater
2 to tablespoons
(see note)
1 tablespoon light soy sauce
2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note)
24 ounces soft silken tofu, roughly broken
4 eggs

1
Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.
2
Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
3
Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and soft. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 four-inch-square piece kombu (sea kelp, see note), 1/2 cup small dried anchovies (optional, see note), 2 cups very fermented kimchi with juice (see note), 1 tablespoon vegetable oil, and more.

Yes, Soondubu Jjigae (Korean Soft Tofu Stew) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

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