Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew
A warm and spicy comforting Korean tofu stew
oil for the pan
1/2 onion sliced
2 cloves garlic minced
1/4 lb pork belly/side pork cut into 1 inch strips
1-2 tbsp gochugaru/Korean red chili pepper flakes
1 cup kimchi
4 cups dashi
1 tsp toasted sesame oil
1 tsp sugar or to taste
salt to taste
1 tube soft tofu
rice to serve
In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown.
Stir in the pork and cook, stirring occasionally, until the meat is slightly browned, 3-4 minutes.
Stir in the gochugaru and kimchi.
Add the dashi and bring to a boil, then turn down to a simmer and simmer for 10 minutes. Stir in the sesame oil and sugar. Taste and season with salt.
Stir in the tofu, in large pieces and let simmer for 5 minutes. If desired, add a raw egg to stir into the stew while it’s still boiling hot. Enjoy with rice!