Kimchi Sundubu Jjigae - Kimchi Soft Tofu Stew Recipe

Ingredients

• 100g pork shoulder or front leg (sliced)
• 1/2 cup napa cabbage kimchi (aged)
• 1 pack soft tofu (sundubu)
• 1/3 green onion (scallion)
• 1/4 onion
• 1 Cheongyang chili pepper (Korean hot chili)
• 1 red chili pepper
• 1 egg
• 2 cups anchovy and kelp broth
• 1 1/2 tbsp chili oil
• 1 1/2 tbsp cooking wine (mirin or similar)
• 1 tsp sesame oil
• 1/2 tbsp minced garlic
• 1/2 tsp minced garlic (additionally)
• a pinch of ground black pepper
• 1 tbsp Korean chili powder (gochugaru)
• 1/2 tbsp soy sauce for soup (gukganjang)
• 1 tsp salted fermented shrimp (saeujeot)

Instructions

1. 김치와 채소 손질
   Remove the core from the kimchi and cut it into bite-sized pieces. Thinly slice the onion.
2. 고추와 대파 썰기
   Slice the Cheongyang chili, red chili, and green onion diagonally.
3. 양념장 만들기 단계
   In a bowl, mix chili powder, soy sauce for soup, salted fermented shrimp, and minced garlic thoroughly to make the seasoning sauce.
4. 대파와 고추기름 볶기
   In a pot, add chili oil and half of the green onion, then sauté over medium-low heat until fragrant.
5. 돼지고기와 김치 볶기
   Once the green onion is aromatic, add the pork and stir-fry. When the pork is cooked, add the kimchi and onion and stir-fry once more.
6. 육수와 순두부 넣기
   Pour in the anchovy and kelp broth and the seasoning sauce, then simmer for 5 minutes. Add large spoonfuls of soft tofu and bring to a boil.
7. 고추와 달걀 마무리
   Add the red chili, Cheongyang chili, and the remaining green onion. Crack the egg yolk on top and bring to a final boil.
8. 간 조절하기 단계
   Adjust the seasoning with salted fermented shrimp or salt to taste, then finish.

Glossary

• kimchi
• gochugaru