This warming and comforting sundubu jjigae is made with thinly sliced meat and kimchi. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Korean
Keyword: kimchi, Korean stew, pork, silken tofu, sundubu
1package (12 ounces) sundubu extra soft/silken tofu
⅓cupthinly sliced kimchi
3ouncespork or beef
1 to 3teaspoonsgochugaru (Korean red chili pepper flakes)
2teaspoonsminced garlic
1tablespoonsesame oiluse a little more if using more gochugaru
1cupwater or anchovy brothSee note
2 to 3tablespoonsjuice from kimchi
1/2teaspoonsaewujeot (salted shrimp) or salt to taste
pinchblack pepper
1scallion, finely chopped
1egg - optional
Instructions
Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, 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 1/4 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.
Video
Notes
Water is fine for this stew, but use anchovy broth for an extra layer of flavor.