Kimchi Soft Tofu Stew (Kimchi Sundubu-jjigae)
A spicy and comforting Korean stew made with soft tofu, kimchi, and pork.
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- •1 block Soft tofualso known as silken tofu
- •1 can Chicken broth(optional)or anchovy stock
- •8 Dried anchovies(optional)for stock
- •3 oz Korean radish(optional)sliced, for stock
- •1 piece Dried kelp(optional)palm-sized, for stock
- •4 cups Waterfor stock
- •2 tbsp Hot pepper flakesfor spicy paste
- •1 tsp Sesame oilfor spicy paste
- •0.5 cup Porkany cut
- •0.5 cup Onionchopped
- •1 clove Garliclarge, minced
- •0.5 cup Green onionchopped
- •1 tbsp Cooking oil
- •0.5 cup Kimchi
- •1 tsp Salt
- •0.5 tsp Sugar
- •1 Eggadded at the end
- 1
Prepare the stock by boiling dried anchovies, Korean radish, and dried kelp in 4 cups of water for 30 minutes. Strain the stock.
30 min
- 2
Make the spicy paste by mixing hot pepper flakes with sesame oil.
1 min
- 3
In an earthenware pot, heat cooking oil and stir-fry pork for 3-4 minutes.
4 min
- 4
Add kimchi and half a cup of the prepared stock to the pot. Cover and simmer.
7 min
- 5
Add the spicy paste, salt, and sugar to the stew. Stir well.
2 min
- 6
Add soft tofu and let it simmer for a few minutes.
5 min
- 7
Crack an egg into the stew and garnish with chopped green onion. Serve hot.
2 min
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