Kimchi Soondubu Jjigae (Soft Tofu Stew)

This warming and comforting jjigae (Korean stew) is formed with further soft curd (soondubu), thinly sliced meat, kimchi and anchovy broth. It very takes but half-hour to organize this flavor packed Korean curd stew!

For the most effective results, continuously use absolutely hard kimchi to cook with. If you have got some salt-cured shrimp leftover from creating kimchi, use a touch to season the stew rather than victimization salt. It adds a pleasant layer to the flavour of the soft curd stew.

Kimchi Soondubu Jjigae (Soft Tofu Stew)

This direction combines kimchi and pork, a classic match. be happy to use beef, chicken, or food and switch out the pork. Mushrooms area unit an honest substitute if you don’t like meat. If you begin with vegetarian kimchi, you'll be able to even build the stew vegetarian. 

Soondubu jjigae is commonly served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, however you don’t have to be compelled to add Associate in Nursing egg if you don’t wish to. It’s a matter of preference.

Kimchi Soondubu Jjigae (Soft Tofu Stew)


  • 1 teaspoon red chili pepper flakes gochugaru- add more for a spicier stew
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil use a little more if using more gochugaru
  • 1 cup water or anchovy broth
  • 1 package 12 ounces sundubu (extra soft/silken tofu)
  • 1/3 cup thinly sliced kimchi
  • 3 ounces pork or beef
  • 2 to 3 tablespoons juice from kimchi
  • 1/2 teaspoon saewujeot salted shrimp or salt
  • pinch black pepper
  • 1 scallion finely chopped
  • 1 egg optional


  1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
  2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
  3. 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.
  4. 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.

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