After make this pork kimchi sundubu jjigae, it’s quickly become one of my go-to Korean dishes. Due to the fermentation process, kimchi is high in … What fascinates me the most about Korean stew is the amazing capability of the stone bowl to retain heat. Hey everyone, it’s Kevin here! But it was OK. If you like our recipes, subscribe to our newsletter and follow us on Facebook, Instagram, Pinterest, Yummly, and Twitter to stay in touch for the latest updates! Add water, clam stock powder, soy sauce and fish sauce into the pot. 1 - In a heavy-bottomed Dutch oven, sauté the kimchi for 3–4 minutes, until some of the liquid starts to cook off. Cut the pork into small pieces (about 1/2 inch cubes), Heat up a small pot over medium-low heat. Try to avoid stirring too much at this point so you don’t break the tofu. In Korean restaurants, you also get a side of fluffy steamed rice, along with the various other Korean pickled side dishes known as Banchan. This recipe only takes about 30 minutes to make but tastes incredible because of the layering of the flavors. Should you have any inquires, please email us at jin.kimchi@inmarch.co or text us at +65 9712 3526. Right before you turn the heat off, crack an egg into the pot. Add the kimchi and fry for 1 min until fragrant. Pour in the chicken stock and kimchi brine and raise the heat to medium. Adjust level of spiciness as needed. Like this recipe? Soft Tofu Stew or Sundubu Jjigae is a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. Note: If you intend to freeze leftovers of this stew, omit the tofu altogether or simply remove it before freezing, as it won't reheat well. They sure know how to make it look super yummy! 11 ounces extra soft tofu (you can find it in any Korean supermarket; it comes in a tube), 4 ounces pork (any cut of pork will do; Korean supermarkets usually have “pork for stew”), 2 teaspoons gochugaru (Korean red pepper flakes; adjust to your preferred spice level), 1 cup chicken stock (can use water instead), Pin this image and follow us on Pinterest. This kimchi tofu stew calls for cabbage kimchi, but any kind can be used. To freeze, transfer to airtight containers or freezer bags and freeze for 2 to 3 months. In the end, you couldn't even tell the difference *high five*. Add tofu, prawns, clams, mushrooms and crack 2 eggs on top. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Kimchi stew keeps well in the fridge, covered, for at least a week. 4 Crack the eggs, if using, into the simmering mixture. Yes, please! To further highlight the hint of sweetness added by the kimchi, I used lightly caramelized onions. Soft Tofu Stew or Sundubu Jjigae is a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. I powered through it. Saute until fragrant. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Soondubu Jjigae (Spicy Soft Tofu Stew) with Kimchi Soondubu Jjigae with Kimchi (김치 순두부찌게) Soondubu Jjigae with Kimchi is one of the variations of the spicy soft tofu stew (순두부 찌게 Soondubu Jjigae) that I wrote about some time ago. We are Sierra and Kevin, and we love to cook and bake! With that in mind, we wanted to create Kimchi that is made and shipped daily. Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Notify me of follow-up comments by email. It may look slightly intimidating with a long list of ingredients, but this soondubu jjigae recipe is deceivingly quick to make in just under 10 steps! I don't know. and simmer for a bit to let those flavors meld into the stock! Do not add too much meat into your soondubu jjigae - the focus should be on the soft silken tofu and the kimchi. It’s quick and easy to make and has such an incredible flavor. The stew is cooked and served in an earthenware stone bowl and usually topped with mushrooms, green onions and a raw egg to cook in the bubbling hot liquid. Serve hot with a side of rice. When kimchi gets old, it becomes an excellent ingredient for various other dishes! Step 3 This helps to preserve the savoury and sweet taste that people love. Sundubu jjigae is one of the most popular stews in Korea and for good reason. The second component of layering the flavors is adding the ingredients in stages instead of all at once. extra soft tofu (you can find it in any Korean supermarket; it comes in a tube), pork (any cut of pork will do; Korean supermarkets usually have “pork for stew”), gochugaru (Korean red pepper flakes; adjust to your preferred spice level), Pork Kimchi Sundubu Jjigae (Soft Tofu Stew) Recipe, Galbijjim (Korean Braised Beef Short Ribs), The Original Blueberry Ganache Tart Recipe, Dangerously Delicious Earl Grey Pound Cake Recipe, Authentic Chinese Scallion Pancake (CongYouBing) Recipe, Fluffy Comforting Earl Grey Soufflé Recipe, Prepare the ingredients. Add sugar, salt, seafood, enoki mushrooms and the Korean silken tofu into the stew.