Soondubu Kimchi Jjigae, Soft Tofu Kimchi Stew
When hubby is away I get to enjoy all my funky and spicy foods like this soondubu kimchi jjigae which is Korean soft tofu kimchi stew.
This dish does have a broth that is heavy ocean based but doesn’t taste fishy at all even though it is based on sea kelp and dried anchovies. The anchovies do have to be dissected a little bit by removing the heads and bellies but if you decide that you can’t do this or the ingredients are hard to find then feel free to use whatever broth you have on hand.
Once you get all the prep work done this dish moves along pretty quickly. Typically cooked in a stoneware bowl, I opted to cook it in a heavy bottom pot to show that it can be done in any cookware. If you like jjigae then I would suggest getting one of those bowls because they keep the soup hot for a long time which is nice if you are a slow eater like me.
As a child I used to dump my rice into the soup to alleviate the spice a little but the “proper” way is to scoop some rice and dip that spoon into the soup. I wouldn’t put too much concern into it though unless you’ve been invited to a traditional dinner. Enjoy it any way you like.
- 1 piece of sea kelp
- 6-10 dried anchovies
- dried mushrooms (optional)
- 1/2 pound pork belly or similar cut, thinly sliced
- 1/4 of onion chopped
- 1 clove of garlic
- 1-2 scallions, thinly sliced
- 1/2 cup kimchi
- 2-4 tablespoons red pepper flakes (your heat preference)
- 1 cup bean sprouts (optiona)
- 1 egg (optional)
- Remove the heads and bellies from the dried anchovies.
- Place anchovies, sea kelp, and mushrooms if using in a pot with 4-6 cups of water. Bring to a boil, cover and lower to a simmer for 30 minutes.
- Heat oil in a stoneware bowl or pot.
- Stir in pork and cook to midway. Add onions and garlic.
- Add kimchi and bean sprouts, if using.
- Ladle in broth and bring to rolling boil.
- Sprinkle scallions on top.
- Crack egg on top if using.
- Serve with rice and other side dishes.