Simple and Delicious Sundubu Jjigae (Soft Tofu Stew) Recipe for Two
Warm Up with Homemade Sundubu Jjigae on a Chilly Day
We’ve prepared a comforting and delicious Sundubu Jjigae, perfect for those cooler days. This recipe yields a mild yet clean-flavored broth, served in a portion for two. Enjoy the delightful combination of spicy broth and silky smooth soft tofu!
Main Ingredients
- 1 pack Soft Tofu (approx. 300-350g)
- 100g Pork (shoulder or belly recommended)
- 150g Well-fermented Kimchi
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sesame Oil
- 1 Korean Green Chili (Cheongyang chili)
- 1/2 stalk Scallion
- 2 cloves Garlic, minced
- 1 tsp Saeujeot (fermented salted shrimp) with brine
- 1.5 cups Water (using a paper cup, approx. 300ml)
Cooking Instructions
Step 1
The key to a flavorful kimchi stew is well-fermented kimchi! Prepare your kimchi. Using slightly sour kimchi will add even more depth to the flavor.
Step 2
Pork adds richness to the broth, making it an essential ingredient. Prepare fresh pork. (Pork shoulder or belly cuts are recommended for this dish.)
Step 3
Gather all the ingredients needed for the stew. Having your ingredients prepped and ready makes the cooking process much smoother.
Step 4
Chop the kimchi and pork into bite-sized pieces (about 2-3 cm). Mince the garlic. Slice the scallions diagonally, and slice the Cheongyang chili diagonally after removing the seeds. (If you prefer it spicier, you can leave the seeds in.)
Step 5
To build a flavorful base, heat 1 Tbsp of sesame oil in a ttukbaegi (earthenware pot) or a regular pot over medium-low heat. Sauté the minced garlic until fragrant. Once you can smell the garlic, move on to the next step.
Step 6
Add the chopped pork to the pot and stir-fry until the surface turns opaque and is cooked through. The juices released from the pork will add significant flavor to the stew.
Step 7
Now, add the chopped kimchi to the pot with the sautéed pork. Stir-fry them together for about 2-3 minutes until the kimchi becomes tender and softens. The kimchi will deepen in color as it cooks, making it more delicious.
Step 8
Pour 1.5 cups of water (approx. 300ml) into the pot with the sautéed kimchi and pork. Bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for about 5-7 minutes to allow the flavors of the kimchi and pork to meld.
Step 9
Once the kimchi is well-cooked and tender, stir in 1 Tbsp of gochugaru (Korean chili powder) and mix well. Let it simmer until the chili powder is fully incorporated and gives the broth a beautiful red hue.
Step 10
Add the soft tofu directly from the package. Gently break it apart into large, irregular chunks using a spoon. Avoid breaking it down too finely, as this can make the broth cloudy. Aim for substantial pieces.
Step 11
Finally, season the stew with 1 tsp of saeujeot (fermented salted shrimp) and its brine. Saeujeot adds a wonderful umami depth, so don’t skip it! Taste the broth and adjust the seasoning with more saeujeot if needed, according to your preference.
Step 12
Add the sliced Cheongyang chili and scallions to the stew and let it simmer together. The aromatic vegetables will enhance the overall flavor of the jjigae.
Step 13
Let the stew simmer for about 2 more minutes, allowing all the flavors to harmonize. Your delicious Sundubu Jjigae is now ready!
Step 14
Serve the hot Sundubu Jjigae in a bowl alongside a steaming bowl of rice. It’s the perfect meal to warm you up on a chilly day. Enjoy your meal!
