Soondubu Jigae is a soft tofu stew. It is one of the most popular and recognizable spicy Korean stews.
– 10 large dried anchovies
– 150g daikon radish, thinly sliced
– 1 6 x 4 inch piece of dried kelp
– 3 dried shiitake mushrooms
– 5 cups water
– 1 tbsp vegetable oil
– 2 cloves minced garlic
– 1 small onion, thinly sliced
– 200g pork belly, cut into small pieces
– 1 cup kimchi, roughly chopped
– 2 tsp salt
– 1 tsp sugar
– 4 tbsp Korean chili flakes
– 2 teaspoons sesame oil
– 1 package of silken tofu
– 2 eggs
– 1 scallion, diced into small rounds
Place the trimmed dried anchovies, radish slices, kelp, and shiitake mushrooms in a medium pot with 5 cups of water. Bring the water to a boil and simmer for 25 minutes.
Strain the stock. Save the mushrooms and slice thinly.
Add the oil, garlic and onions to the pot. Stir fry until the onions are translucent.
Add the pork belly. Let brown and caramelize.
Add the kimchi and stir to combine.
Add about 1 1/3 cups of the anchovy stock.
Then add salt, sugar, Korean chili flakes, and sesame oil. Stir to combine.
Add tofu. Break up the tofu lightly into large chunks. Bring the soondubu to a boil.
Crack eggs over the top of a pot, and cook for 1 minute.
Top with the scallions and serve with white rice and some additional kimchi on the side.