Dive into the fiery depths of Korean cuisine with Kimchi Sundubu Jjigae, a spicy and intensely flavorful tofu stew that's both comforting and invigorating. This bubbling cauldron of silken tofu, fermented kimchi, and a medley of savory ingredients is a culinary adventure waiting to unfold. The rich, complex flavors dance on your palate, a harmonious blend of spicy, sour, and umami notes that will leave you craving more. It's the perfect dish for a chilly evening or a spicy midday pick-me-up, easily adaptable to your spice preference.
Beyond its deliciousness, Kimchi Sundubu Jjigae is surprisingly easy to make at home, requiring readily available ingredients and a straightforward cooking process. Ready to experience the magic of this iconic Korean stew? Let's get started with our step-by-step guide that will walk you through each stage of creating this delectable dish.
Tools Needed
- Earthenware pot (or heavy pot)
- Strainer
Ingredients
- Dried anchovies: 8
- Korean radish: 3 oz (5 slices)
- Dried kelp (dashima): palm-size piece
- Water: 4 cups
- Pork: 1/2 cup, any cut
- Onion
- Garlic: 1 large clove
- Green onion: 1/2 cup, chopped
- Hot pepper flakes: 2 tbsp
- Sesame oil: 1 tsp
- Kimchi: 1/2 cup
- Soybean paste (Doenjang)
- Hot pepper paste (Gochujang)
- Egg: 1
- Cooking oil: a little
- Rice: 2 cups
- Green peas
- Salt: 1 tsp
- Sugar: 1/2 tsp
- Sesame seeds
- Soybean sprouts (Kongnamul)
- Bok choy
- Chicken broth (optional): 1 can
Step-by-Step Instructions
Step 1. Prepare the Broth and Aromatics
- Remove heads from anchovies, cut them, and add to a pot with radish slices, kelp, and water. Boil for 10 minutes, then simmer for 20 more minutes (total 30 minutes). Strain the stock.
- Mix hot pepper flakes and sesame oil.
- Sauté pork, onion, and garlic until cooked.
- Add spicy paste and mix well.
Step 2. Simmer the Kimchi Stew
- Add kimchi and anchovy stock to the pork mixture. Simmer for 3-4 minutes.
- In the pot with the kimchi and pork mixture, add soybean paste, hot pepper paste, sesame oil, garlic, green onions, and sesame seeds. Mix well.
Step 3. Finish and Serve
- Cook rice with green peas separately.
- Add the cooked rice to the stew. Season with salt and sugar.
- Add the egg and more green onion to the stew. Let it simmer until the egg is cooked.
- Serve hot with side dishes.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Use dried anchovies for the best flavor. Fresh anchovies won't work as well.
- A good stock is essential for a delicious stew. If you don't have time to make anchovy stock, you can substitute with chicken broth.
- Adjust the amount of hot pepper flakes to your spice preference.
- Don't stir the egg yolk until you are ready to eat it; let it cook and remain slightly runny.
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 30-40g
FAQs
1. Can I adjust the spiciness of the Kimchi Sundubu Jjigae?
Absolutely! Control the heat by using less gochujang (Korean chili paste) or adding less kimchi. You can also add more or less gochugaru (Korean chili flakes) to your preference.
2. What kind of tofu should I use?
Soft or silken tofu is best for this recipe. It creates a wonderfully creamy texture in the stew. Avoid using firm tofu as it won't break down as nicely.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, as the tofu can become waterlogged if made too far in advance. However, you can prepare the ingredients beforehand to speed up the cooking process.
So there you have it – a steaming bowl of delicious Kimchi Sundubu Jjigae ready to be enjoyed! This vibrant and flavorful stew is a testament to the magic of Korean cuisine, easily made and endlessly satisfying. Now go forth and create your own spicy and sizzling masterpiece!