Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew
A warm and spicy comforting Korean tofu stew
Foto: I Am a Food Blog — Stephanie
Ingredients
2 servings
- 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
- egg yolk (if desired)
- rice (to serve if desired)
Steps
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In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown.
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Stir in the pork and cook, stirring occasionally, until the meat is slightly browned, 3-4 minutes.
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Stir in the gochugaru and kimchi.
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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.
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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!
Source: I Am a Food Blog
by Stephanie
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