Kimchi sundubu jjigae (Korean kimchi and tofu soup)
Author: 
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add kochukaru and kimchi and fry for another 2-3 min.
  3. Add stock (or water) and bring to a boil. Lower heat, cover, and simmer for 7-8 min.
  4. Add gochujang, soy sauce, and sundubu and mix.
  5. Simmer for another 4-5 min and adjust flavors.
  6. Garnish with scallions and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/kimchi-sundubu-jjigae/