Spicy Kimchi & Rice Cake Sundubu Stew Recipe
Spicy Kimchi & Rice Cake Sundubu Stew Recipe
Flavorful and Spicy Kimchi Rice Cake Soft Tofu Stew
Experience the ultimate comfort food with this Korean Kimchi Rice Cake Soft Tofu Stew. This recipe combines the rich, spicy flavor of kimchi stew with chewy rice cakes and silky soft tofu for a truly satisfying meal. Perfect for a hearty lunch or dinner!
Stew Ingredients- 1 package soft tofu (for stew, approx. 300g)
- 10-15 pieces Korean rice cake slices (tteokguk tteok, approx. 50-70g)
- 4 strips well-fermented kimchi (aged kimchi, approx. 200g)
- 1/2 medium onion
- 1 handful green onion (approx. 50g)
- 1 egg
Spicy Seasoning & Flavor Base- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Cheongyang chili pepper (optional, for extra heat)
- 0.5 Tbsp doenjang (Korean soybean paste, for umami)
- 1.5 Tbsp soup soy sauce (for seasoning)
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 Tbsp salt (for seasoning)
- 1 tsp Dasida (or MSG, for enhanced flavor)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Cheongyang chili pepper (optional, for extra heat)
- 0.5 Tbsp doenjang (Korean soybean paste, for umami)
- 1.5 Tbsp soup soy sauce (for seasoning)
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 Tbsp salt (for seasoning)
- 1 tsp Dasida (or MSG, for enhanced flavor)
Cooking Instructions
Step 1
First, soak the tteokguk tteok (rice cake slices) in cold water for about 5 minutes until they soften slightly. Be careful not to soak them for too long, as they can become too mushy. Drain the softened rice cakes and set aside.
Step 2
Prepare the vegetables for the stew. Slice the onion thinly and cut the green onion into diagonal pieces. If you like it spicy, finely mince the Cheongyang chili pepper.
Step 3
In a pot, combine 1 Tbsp of cooking oil and 2 Tbsp of gochugaru over low heat. Stir-fry gently for about 30 seconds to 1 minute until fragrant, creating a chili oil base. Add the well-fermented kimchi (cut into bite-sized pieces) and the sliced onion. Increase the heat to medium and sauté together for 2-3 minutes. Stir-frying the kimchi until it softens and absorbs the seasoning is key for deep flavor.
Step 4
Pour enough water into the pot to cover the sautéed ingredients (about 3-4 cups or 600-800ml). Bring to a boil over high heat, then cover and let it simmer. This step allows the kimchi to soften further and the broth to develop a rich flavor.
Step 5
Once the broth is boiling vigorously, add the soaked tteokguk tteok. Cook until the rice cakes are tender. Taste the broth and adjust seasoning with soup soy sauce or salt as needed. I added 0.5 Tbsp of doenjang for an extra layer of savory flavor. The rice cakes are almost cooked when they float to the surface.
Step 6
Finally, carefully add the soft tofu, breaking it into large chunks with a spoon as you add it. Gently break up the tofu so it doesn’t disintegrate completely. Once the tofu is heated through, just before turning off the heat, stir in 1 Tbsp of sesame oil, the green onions, and the minced Cheongyang chili pepper (if using). Let it simmer briefly. Your delicious Kimchi Rice Cake Soft Tofu Stew is ready! You can crack the egg into the stew right at the end, or serve it alongside as you prefer.
