Refreshing Baek Kimchi Sundubu Jjigae with Ginger
A Delightful Baek Kimchi and Soft Tofu Stew Recipe with a Hint of Ginger
This Baek Kimchi Soft Tofu Stew is infused with the warming aroma of ginger. It offers a clean, refreshing taste with the delightful tang of fermented kimchi and the silky smoothness of soft tofu.
Stew Ingredients
- 500ml Anchovy Broth (homemade or store-bought)
- 250g Soft Tofu (Sundubu)
- 250g Well-Fermented White Kimchi (Baek Kimchi), plus some juice
- 1 Green Onion (Scallion)
- 10g Fresh Ginger
Seasoning Ingredients
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (adjust to taste)
- 1 Pinch of Salt (for final seasoning)
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (adjust to taste)
- 1 Pinch of Salt (for final seasoning)
Cooking Instructions
Step 1
First, prepare the anchovy broth. You can make it by boiling dried anchovies and kelp, or use a pre-made anchovy broth bag for convenience. You’ll need about 500ml.
Step 2
Get your soft tofu ready, about 250g per package. Carefully remove it from its container, ready to be added to the stew. If there’s a plastic wrap on top, peel it off.
Step 3
Prepare 250g of well-fermented white kimchi. Rinse it lightly under running water to remove excess sourness, then thinly slice it into strips about 0.5cm wide. Including 2-3 tablespoons of the kimchi juice will add a wonderful refreshing flavor to the broth.
Step 4
Wash and prepare 1 green onion. Slice it diagonally into bite-sized pieces (about 0.5cm thick). Both the white and green parts can be used to add color and freshness to the stew.
Step 5
Peel and thinly slice 10g of fresh ginger. The ginger’s unique spicy aroma will help eliminate any unwanted odors from the stew and deepen its overall flavor profile.
Step 6
Now, let’s stir-fry. Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the sliced ginger, 1 tablespoon of minced garlic, and the white parts of the sliced green onion. Sauté until fragrant, being careful not to burn them. Gently stir-fry to release their aromas.
Step 7
Once the ginger and green onion are nicely fragrant, add the thinly sliced white kimchi to the pot. Stir-fry together for about 2-3 minutes until the kimchi becomes slightly translucent and softened. This step enhances the umami flavor.
Step 8
After stir-frying the kimchi, pour in the 500ml of prepared anchovy broth. Turn the heat up to high and bring it to a boil.
Step 9
Once the broth is vigorously boiling, add the soft tofu. You can break it into large chunks with a spoon as you add it. Stir in 2 tablespoons of soy sauce and 1 pinch of salt. Gently simmer for about 5 minutes, stirring carefully to avoid breaking up the tofu too much. Taste and adjust the seasoning with more salt if needed. Your delicious stew is ready!
