Kimchi Soondubu Jjigae
Kimchi Soondubu Jjigae features soft tofu, fermented kimchi, and pork belly in a spicy and comforting broth. This easy and delicious stew is ready in minutes for weeknight dinners or hangover cures.
Servings: 1 serving
Equipment
- Ttukbaegi Optional
Ingredients
- 75 grams Thinly Sliced Pork Belly or Shoulder
- 100 grams Fermented Kimchi Cut to bitesize
- 100 grams Vegetables White Onion, chopped; Zucchini, sliced to quarters or moon shapes; Mushrooms, sliced
- 250 grams Soft Tofu
Soondubu Soup Base
- 2 tbsp Vegetable or Canola Oil
- 2 tbsp Scallions Chopped
- 1 tbsp Onion Chopped
- 1/2 tbsp Garlic Minced
- 1/2 tbsp Pepper Powder
- 1/2 tbsp Pepper Flakes
- 1 cup Water
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- Hondashi
- Salt and Pepper To taste
Garnish
- Scallions For garnish
- Egg For garnish
Instructions
- Chop the scallions, onion, and garlic, and slice the zucchini into moon or quarter shapes, and the mushrooms thinly.
- Cut the kimchi to bitesize using scissors and a bowl, and roughly chop the pork to bitesize as well.
- In high heat, add oil to the ttukbaegi and saute a tablespoon of scallions, 2 tablespoons of onion, and garlic. Soute this until fragrant.
- Add pepper powder and pepper flakes, then mix it thoroughly until it forms a paste.
- Add water and let the water boil.
- Season the soup with soy sauce, fish sauce, and hondashi, then taste and adjust with salt and pepper.
- Add pork and chopped kimchi, and let it boil until cooked and the flavors are infused.
- Add the vegetables, and let boil until slightly cooked.
- Add tofu, break into 4 big chunks, and let boil until the soup is a bit absorbed.
- Garnish with scallions and egg.
- Serve boiling hot and enjoy!