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4.67 from 3 votes

Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew

A warm and spicy comforting Korean tofu stew
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: korean
Keyword: soup, stew, tofu
Servings: 2 generously


  • oil for the pan
  • 1/2 onion sliced
  • 2 cloves garlic minced
  • 1/4 lb pork belly/side pork cut into 1 inch strips
  • 1-2 tbsp gochugaru/Korean red chili pepper flakes
  • 1 cup kimchi
  • 4 cups dashi
  • 1 tsp toasted sesame oil
  • 1 tsp sugar or to taste
  • salt to taste
  • 1 tube soft tofu
  • egg yolk if desired
  • rice to serve if desired


  • In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown.
  • Stir in the pork and cook, stirring occasionally, until the meat is slightly browned, 3-4 minutes.
  • Stir in the gochugaru and kimchi.
  • Add the dashi and bring to a boil, then turn down to a simmer and simmer for 10 minutes. Stir in the sesame oil and sugar. Taste and season with salt.
  • Stir in the tofu, in large pieces and let simmer for 5 minutes. If desired, add a raw egg to stir into the stew while it’s still boiling hot. Enjoy with rice!