Kimchi sundubu jjigae (Korean kimchi and tofu soup)
Author: Oishii Rasoi
Cuisine: Korean
Prep time:
Cook time:
Total time:
Serves: 2
- 4 cups stock made of instant ago-dashi powder (see previous post) or water
- 1 tbsp sesame oil
- 5 cloves garlic, coarsely minced
- ½ lb ground pork
- 4-5 tbsp kochukaru
- ¾ cup cabbage kimchi, coarsely chopped
- 2-3 tbsp gochujang
- 2-3 tbsp soy sauce
- 2 11-oz packs sundubu (soft tofu)
- 5-6 scallions, diced
- Heat the oil over medium heat and fry garlic for 30 sec. Then add pork and fry for 3-4 min, using a wooden spatula to break up the meat, until cooked.
- Add kochukaru and kimchi and fry for another 2-3 min.
- Add stock (or water) and bring to a boil. Lower heat, cover, and simmer for 7-8 min.
- Add gochujang, soy sauce, and sundubu and mix.
- Simmer for another 4-5 min and adjust flavors.
- Garnish with scallions and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/kimchi-sundubu-jjigae/
3.1.09