Today, I’m posting another soondubu jjigae (순두부 찌개) recipe. It’s a stew made with uncurdled tofu, soondubu (also spelled sundubu). Previously, I showed you how to make haemul (seasfood) soondubu jjigae. This recipe is made with kimchi and meat.
You can use any meat you want, and mushrooms are a good substitute if you don’t like meat. For the best results, always use fully fermented kimchi to cook with.
I like to use anchovy broth as a stew base, which is typical, but you can use other broth or water.
Also, if you have some salted shrimp (saewujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It adds a nice layer to the flavor of the stew.
Keep a package or two of soondubu in the fridge, and whip up this bubbling pot of flavorful stew when you want something warm and comforting on a cold winter night.
- 1 package 11 ounces soondubu, 순두부 (extra soft/silken tofu)
- 2 ounces beef or pork rib eye, sirloin, pork loin, or pork belly
- 1/3 cup thinly sliced kimchi
- 1 scallion finely chopped
- 1 teaspoon red chili pepper flakes gochugaru- add more for a spicier stew
- 1 teaspoon sesame oil use a little more if using more gochugaru
- 1 teaspoon minced garlic
- 1/2 teaspoon saewujeot 새우젓 (salted shrimp) or salt
- pinch black pepper
- 1 cup anchovy broth* or other broth or water
- 2 to 3 tablespoons juice from kimchi
- 1 egg optional
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Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
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Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes.
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Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
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Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.
For anchovy broth, boil about 5 or 6 medium dry anchovies and 1 3-inch square dried kelp in 2 cups of water for 10 minutes.
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