Kimchi Sundubu-jjigae is Soft Tofu Stew with kimchi. This is a staple meal in Korea and one of the best ways to use aged kimchi. It is said to be eaten twice or more a week.
I remember trying Kimchi Soft Tofu Stew when I was living in Japan. I wanted to recreate the flavour at home and as I prefer to have it less spicy so I have removed some of the heat. You can always add it back in.
You can also add seafood or meat to the stew, pork belly is one of the best additions.
Kimchi Tofu Stew / Soup
- 1/2 Packet Shimeji Mushroom
- 1 cup 1 Cup Kimchi
- 2 tbsp 2 Tbsp Kimchi Juice
- 400 g 400g Soft Tofu
- 400 ml 400ml Water
- 1/4 tsp 1/4 Tsp Powdered Fish Soup Stock or Chicken Stock
- 1 tsp 1 Tsp Oil for cooking
- 1 Small Onion finely chopped
- 1 Green Onion finely chopped
- 1 Large Garlic Clove finely chopped
- 2 tbsp Red Pepper Powder
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Soy Sauce
- 1 tbsp Sesame oil for frying pan
- 1 tbsp Oil for frying pan
- 1 Green onion finely chopped
- 1 Egg
- Make the sauce first by adding the vegetable oil and the sesame oil into frying pan over a medium heat. Next add the onion fry it until soft, then add the garlic and green onion and mix them all well.
- Add the Red Pepper Powder, salt, sugar, soy sauce and mix them well, then remove them for later.
- Add 1tsp of oil into a pot over a low heat, add the Shimeji Mushrooms and fry a little, then add the kimchi mix them well.
- Add the sauce into pot and mix well. Then add the kimchi juice and water.
- Bring water boil then add the tofu, cook for a few minutes until the tofu is cooked.
- Add your toppings, I added an egg and green onions.
- I would recommend eating the stew with rice.
- Enjoy your meal 🙂