Pairs well with Kimchi Sundubu-jjigae (Kimchi Soft Tofu Stew)
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Kimchi Sundubu-jjigae (Kimchi Soft Tofu Stew)
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A comforting and spicy Korean soft tofu stew with kimchi, perfect for any meal.
00:45:00 total
Serves 4
medium
Soup
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- dried anchovies - 8 (heads and guts removed)
- Korean radish - 3 ounces (thinly sliced)
- dried kelp (dasima) - 1 (palm-sized piece)
- water - 4 cups
- hot pepper flakes - 2 tablespoons
- sesame oil - 1 teaspoon
- pork - 1/2 cup (any cuts, chopped)
- onion - watch the video to see (chopped)
- garlic - 1 large clove (minced)
- green onion - 1/2 cup (chopped)
- kimchi - watch the video to see
- chicken or anchovy stock - 2 cups
- egg - 1
- salt - 1 teaspoon
- sugar - 1/2 teaspoon
Instructions
- Prepare the Stock: Combine dried anchovies, Korean radish, dried kelp, and water in a pot. Bring to a boil, then lower the heat and simmer for 30 minutes. Strain to get the stock.
- Make Spicy Paste: Mix hot pepper flakes with sesame oil.
- Cook Pork: In a pot, stir fry pork with a little cooking oil. Add onions and garlic.
- Add Kimchi and Stock: Add kimchi to the pot with pork, then add half a cup of stock. Cover and let it simmer.
- Combine Ingredients: Add the remaining stock, spicy paste, and bring to a boil. Season with salt and sugar.
- Final Touches: Add an egg and green onion. Serve sizzling hot.
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