Kimchi Stew with Soft Tofu, Kimchi Soondubu Jjigae
Any Kimchi stew lovers?? How about tofu?? This stew brings the best of two worlds together into one spicy and delicious dish!!
Servings: 3 people
Calories:
Ingredients
- 6 oz pork belly diced
- 1 small onion chopped
- 1½ cup fermented napa cabbage kimchi finely chopped
- ½ Tbsp salted shrimp/Saeu-jeot
- 4-5 Tbsp kimchi brine
- 3 cup water divided
- 2 packs soft tofu
- 2 large eggs
Stew Sauce
- 1 Tbsp Garlic, minced
- ½ Tbsp Gochugaru, Red Chili Pepper Flakes coarse
- ½ Tbsp Gochugaru, Red Chili Pepper Powder fine
- ¼~½ tsp sugar
- 1 pinch black pepper
- ½ tsp shiitake mushroom powder
- 2 Tbsp Soup Soy Sauce, Gukganjang
- 1~1½ tsp sea salt, or as needed
Garnish
- 1 stalk scallion chopped
- 1 Tbsp sesame oil
- sesame seeds
Instructions
- Chop onion, scallion, and mince garlic. Set aside. Chop pork into bite size pieces, set aside.
- Separate fillings from cabbage leaves, use only cabbages for the stew. Chop kimchi into bite size pieces. set aside.
- Make stew sauce and set aside.
- In a large stockpot add pork and heat on high. Stir fry until pork is halfway done, rendering the fat. Add kimchi, and onion. Stir fry until onion is transparent. Add salted shrimp and stir fry for 30seconds. Add 2cups water and kimchi brine and close lid. Bring to boil, then medium heat simmer for 15min.
- Add stew sauce and 1 cup of water, continue to cook in medium heat for 5-8min until kimchi is soft with lid.
- Season to taste, add salt as needed. Add tofu carefully into the pot and boil on high for 3-4min. Add egg and boil for 1-2min.
- Garnish with sesame oil, scallions, and sesame seeds. Serve hot, enjoy with sticky rice!
Notes
Due to variation in kimchi flavors, please adjust the salt level to your liking.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!