Making Soft Tofu Stew Better Than A Restaurant l Kimchi Sundubu Jjigae

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.

Cut 200 g of pork into bite-sized pieces.

Cut 1 cup (200 g) of kimchi into bite-sized pieces.

Thinly slice some green onions.

Smash 3 cloves of garlic and chop them.

In a wok or pot, add 2 1/2 tbsp of oil and pork belly over medium-high heat, cooking for about 5 minutes to render the fat.

Once the pork is browned, add the green onions and garlic, stirring for 1-2 minutes until fragrant.

Add 2 tbsp of soju and stir for about 1 minute.

Reduce the heat to medium and add the chopped kimchi and seasoning paste, sautéing for 4-5 minutes while stirring to prevent burning.

Add 3 cups of rice water and bring to a boil.

Once boiling, reduce heat to medium-high and simmer for 5 minutes.

Taste the stew and adjust seasoning with salt or sugar if necessary.

Add 700 g of soft tofu, breaking it into chunks, and boil for about 3 minutes.

Transfer to a Korean stone pot (Ddukbaegi) if desired, and top with sliced chilies and an egg.

Bring to a boil and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens