Quick, easy, and delicious kimchi soft tofu stew (sundubu jjigae) 순두부 찌개

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.

Mince the garlic and cut one scallion into small pieces for the end of the stew.

Cut the kimchi into small pieces, about 1/3 cup.

Cut the pork shoulder into small pieces, using 3-4 ounces.

Heat a Ttukbaegi or any small pot over medium heat and add 1 tablespoon of sesame oil.

Add gochugaru to the pot and cook until it becomes pasty, then add the kimchi and pork.

Cook until the pork is no longer pink, keeping the heat at medium to avoid burning the gochugaru.

Add minced garlic to the pot once the kimchi and pork are cooked.

Pour in water (or anchovy broth) to the pot, then add 2-3 tablespoons of kimchi juice for extra flavor.

Increase heat to medium-high and add the soft tofu (Soondubu) by cutting it through the middle to keep it in big chunks.

Taste the stew and adjust seasoning with salt and about half a teaspoon of Saeujeot (salted shrimp) if desired.

Add a pinch of black pepper and turn off the heat, being careful not to overcook the Soondubu.

Add the chopped scallion on top of the stew and optionally crack an egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens