Kimchi Soondubu Jjigae (Spicy Soft Tofu Stew with Kimchi)

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Water

  Plain, clean water

  ½ cup or 118g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Pork belly

  Fresh, raw

  200g

• Cabbage, kimchi

  113g

• Egg

  Whole, fresh eggs

  1 medium or 44g

Directions

1. Once you have the gochu yangnyum (chili sauce) already made, it really is very simple and quick to make. Get the recipe here.
2. Measure about 1/2 cup of well-fermented kimchi (a handful) and chop it roughly into small pieces or slice into thin strips.
3. Cut up beef or pork into small cubes. The amount of meat doesn't have to be exact. Use either a similar amount or less meat when compared to the amount of kimchi. In my opinion, pork goes better with kimchi.
4. Add the kimchi and the meat to your hot pot and cook over medium high heat for 2-3 minutes until meat is slightly cooked.
5. Add 1/2 cup water and tofu. Break up the tofu into smaller pieces so the tofu gets seasoned evenly. Add 1 Tbs gochu yangnyum and bring to a boil. Let it simmer for 10 minutes. Taste and add salt if necessary. When kimchi is added, you will most likely not need any additional soy sauce or salt or saewoojeot because kimchi is already quite salty.
6. If you like eggs, crack an egg and add it to the pot when you are ready to eat. You can break up the egg if you like or leave it whole. If you like it fully cooked, let it cook fully on the stove. If you like your eggs to be soft in the middle, take the jjigae off the heat as soon as you add the egg and let it cook slowly in the residual heat.
7. Serve with rice, some less spicy, savory jeons or meat dishes like bulgogi. Add a refreshing salad or fresh vegetable dish and it should be a very healthy and tummy warming meal.

Similar Foods

• Chili Tofu Salad with Kimchi Chips and Seaweed
• Eggplant Mushroom Tacos with Cucumber Slaw and Kimchi Cream
• Kimchi Tofu Scramble Tacos