Easy Soondubu Kimchi Jjigae - Korean Soft Tofu Kimchi Stew (韩式泡菜豆腐煲)
Here's the version of Soondubi Kimchi Jjigae that I make at home. It always brings backs memories of K-town in NYC!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tube of soft Korean tofu (aka. soondubu or sundubu)
- 1 cup napa kimchi 3 (cut into smaller pieces)
- 1 tablespoon of Korean hot pepper flakes (aka. gochugaroo)
- 3 - 5 dried anchovies (aka. myul chi)
- 1 medium piece dried kelp (aka. dashima)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 to 2 large eggs
- previously thawed or fresh seafood (optional)
Instructions
- 1
Peel and mince the garlic. Wash the dried kelp to remove any visible dust.
- 2
Heat a stone pot or a small sauce pan under medium heat. When the pot is warm, add the one teaspoon of vegetable oil and the minced garlic, stirring a bit until the garlic releases some aroma. Add the napa kimchi and the 1 tablespoon of Korean hot pepper flakes, stirring together for a bit. Then add ~2 cups water or until the water level is about 1 inch above the kimchi.
- 3
Add the dried anchovies and dried kelp. Then set the heat to medium high. Cover the lid. After the liquid starts boiling, lower the heat to medium-low and let simmer for 15 minutes.
- 4
After 15 minutes, remove the dried anchovies and kelp. Add the 1 teaspoon of fish sauce and 1 teaspoon of soy sauce, mixing well. Add the seafood (if using). Then add a tube of soondubu to the pot. Use a chopstick or spoon to gently cut the tofu into pieces. Turn the heat to medium or medium-high. Cover the lid and let boil again.
- 5
When liquid boils again, crack and add 1 or 2 raw eggs and sprinkle some green onions on top. Best enjoyed when hot!