Kimchi Soondubu Jjigae (Soft Tofu Stew)


Kimchi is something I eat very often. I love having it with my rice or even on its own. Kimchi noodle soup, pork kimchi, kimchi with beef etc. I can just about have everything with kimchi.

I love soup and I love kimchi. So today, we are going to whip up a kimchi toufu stew. Yummy!

It’s really easy. I use anchovy as the broth. You can boil this easily with kelp and some anchovies. Or to makes things easier, you can get a packet of already dried and powdered anchovy and boil it with water.

I like it spicy hence, I added more red chilli pepper powder than what I had indicated below. You can see from my pictures how red the soup is from the amount of red chilli pepper I had added. You can adjust it accordingly.

One of the most important thing in cooking is to taste your food. So taste along as you cook.

Ingredients Serves 2
1 package (11 ounces) soondubu, (extra soft/silken tofu)
2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
1/3 cup thinly sliced kimchi
1 scallion, finely chopped
1 tsp red chili pepper flakes (gochugaru)- add more for a spicier stew
1 tsp sesame oil (use a little more if using more gochugaru)
1 tsp minced garlic
1/2 tsp salt
pinch black pepper
1 cup anchovy broth (or other broth or water)
2 to 3 tablespoons juice from kimchi
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 and the kimchi is soft, 3 – 4 minutes.

3. Pour in the broth (or water) and 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 salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes

5. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.



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