Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

Updated April 17, 2020

Jessica Leibowitz (mycameraeatsfood.com)

Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here).

Recipe Details

Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

Cook 15 mins

Active 15 mins

Infusing Time 5 mins

Total 20 mins

Serves 4 servings

Ingredients

One 4-inch square piece kombu (sea kelp, see note)
1/2 cup small dried anchovies (optional, see note)
2 cups very fermented kimchi with juice (see note)
1 tablespoon vegetable oil
1/2 pound thinly sliced pork belly or bacon (optional)
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, grated on a microplane grater
2 tablespoons gochujang (see note)
1 tablespoon light soy sauce
2 to 4 tablespoons gochugaru, to taste (Korean dried chile flakes, see note)
24 ounces soft silken tofu, roughly broken
4 eggs

Directions

Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.
Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and tofu. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.

Special equipment

2 quart stone bowl (optional)

Nutrition Facts (per serving)
261	Calories
15g	Fat
14g	Carbs
21g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	261
% Daily Value*
Total Fat 15g	19%
Saturated Fat 3g	14%
Cholesterol 186mg	62%
Sodium 1188mg	52%
Total Carbohydrate 14g	5%
Dietary Fiber 2g	9%
Total Sugars 8g
Protein 21g
Vitamin C 14mg	69%
Calcium 271mg	21%
Iron 5mg	29%
Potassium 503mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.