Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew
A warm and spicy comforting Korean tofu stew
Servings: 2 generously
Ingredients
- 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
Instructions
- 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!