My Sick-Day Stew: Sundubu Jjigae (Korean Soft Tofu Soup)

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Remove heads and guts from dried anchovies.

Add anchovies and sea kelp to a pot with a few cups of water.

Bring the pot to a simmer and let it cook while preparing other ingredients.

Slice kimchi into bite-sized pieces, keeping all the juice.

Cut pork jowl into large chunks and add to a Korean stone pot.

Add a dab of sesame oil to the stone pot and turn on the heat.

Mince about six small cloves of garlic and add them to the pot with the pork.

Slice scallions, keeping white parts separate from green parts; add white parts to the pot.

Prepare the spice paste by mixing gochugaru, sugar, sesame oil, and soy sauce in a bowl.

Cut daikon radish into quarters and add to the pot with the pork and garlic.

Add the kimchi and its juice to the pot.

Pour the anchovy broth into the stone pot with the other ingredients and bring to a simmer.

Let the stew simmer until the pork is cooked through, about 10-15 minutes.

Add the green parts of the scallions for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens