Kimchi soft tofu stew (kimchi sundubu-jjigae: 김치순두부찌개)

pork belly

🥗Healthier: chicken thigh

💰Cheaper: tofu

Chicken thigh provides lean protein while tofu keeps it vegetarian.

soft tofu

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Firm tofu has a lower water content, making it easier to handle.

gochugaru

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color and mild heat, while cayenne can provide a sharper spice.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat alternative.

Chop the dried anchovies by removing the heads and guts.

Slice the Korean radish into thin slices, about 3 ounces or 5 slices.

Add the palm-sized piece of dried kelp to the pot.

Pour in 4 cups of water and cover the pot.

Bring to a boil, then lower the heat and simmer for 30 minutes.

Strain the stock to get the golden liquid.

Prepare an earthenware pot (ttuk-bae-gi) or a heavy pot for cooking.

Mix 2 tablespoons of hot pepper flakes with 1 teaspoon of sesame oil to make a spicy paste.

Chop the pork, onion, and garlic.

Heat a little cooking oil in the pot.

Add the pork and stir-fry for 3 to 4 minutes.

Add the kimchi and 1/2 cup of the prepared stock to the pot and cover it.

Prepare side dishes: mix bok choy with sesame oil and sesame seeds.

Wash hands and prepare soybean paste and hot pepper paste mixture with garlic and green onion, adding sesame seeds.

Boil the mixture for about 7 minutes, adding 1 teaspoon of salt and 1/2 teaspoon of sugar.

Add the spicy pepper mixture to the pot.

Crack in 1 egg and add green onion on top before serving.

Serve the sundubu-jjigae with side dishes and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens