Homemade Korean Soondubu jjigae

Soondubu jjigae, or spicy tofu soup, is a Korean dish made with soft silken tofu. There a lot of variations of soondubu jjigae, from seafood to meat, but my favorite is made with kimchi.

Kimchi soondubu jjigae is traditionally paired with pork, but what you add to the stew is completely up to you! It's a flavorful dish that's perfect for the winter months.

Recipe modified from Maangchi's Kimchi sundubu jjigae.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup (2.5 ounces) pork belly, cut into small pieces
• 1/4 cup chopped onion
• 1 clove minced garlic
• 1 green onion, chopped
• 1/2 cup (4 ounces) well-fermented kimchi, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 tube of soft tofy (soondubu)
• 1 egg

For soup base

• 8 large driec anchovies
• 5 ounces of radish, peeled, washed, and thinly sliced
• dried kelp, 6x4-inch pience
• 4 cups water

For spice base

• 2 tablespoons hot pepper flakes
• 1 teaspoon toasted seasame oil

Directions

Making the soup base (makes 2 cups)

1. Put dried anchovies, radish, dried kelp, and water in a pot.Cover and boil over medium high heat for 10 minutes until it starts boiling.
2. Reduce the heat to low and boil another 20 minutes.
3. Remove from the heat and strain.

Making the spice base

1. Combine hot pepper flakes and sesame oil in a small bowl.
2. Mix well and set aside.

Putting it all together

1. Heat up a heavy pot or pan over medium high heat for about 2-3 minutes. (For authenticity, use a 3 cup earthenware pot!)
2. Add the vegetable oil, onion, and garlic. Stir with a wooden spoon for 1 minute.
3. Add the pork. Stir for 3 minutes until the pork is no longer pink.




4. Add kimchi and keep stirring for a minute. Add 1/2 cup of soup base. Cover and cook for 7 minutes over medium heat.
5. Add the salt and sugar and mix well.




6. Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up tofu with a wooden spoon.
7. Put the spice base mix on top and spread with spoon.
8. Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.

And your homemade soodubue jjigae is ready! Sprinkle some chopped green onion on top as a garnish, serve with rice, and enjoy!