Rich and Creamy Aged Kimchi Soft Tofu Stew (Sundubu Kimchi Jjigae)
Hearty Soft Tofu Stew Made with Aged Kimchi
This is a wonderfully soft and comforting soft tofu stew, simmered to perfection with aged kimchi that has been carefully cherished. The addition of homemade chili oil elevates the flavor profile, creating a warming and spicy dish perfect for chilly days. Get ready to enjoy a meal that will make you want to finish every last drop of rice!
Stew Ingredients- 1/4 head of aged kimchi (approx. 300g)
- 2 blocks of soft tofu (300g each)
- 1/2 medium onion, thinly sliced
- 1/2 green onion, cut diagonally
- 1.5 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking oil
- 2 Tbsp perilla oil (deulgireum)
- 1 liter anchovy-kelp broth (or water)
- 1 Tbsp salted shrimp (saeujeot, adjust to taste)
- 1 egg (added at the end)
Cooking Instructions
Step 1
First, rinse the 1/4 head of aged kimchi under running water to slightly reduce its sourness, then cut it into bite-sized pieces (about 2-3 cm). If it’s too sour, skip the rinsing or rinse very lightly.
Step 2
Peel the 1/2 onion and slice it thinly into about 0.5 cm strips. Wash the 1/2 green onion and cut it diagonally into about 0.5 cm thick pieces. The green onion will be added at the end to impart a fresh aroma.
Step 3
Heat a pot or ttukbaegi (earthenware pot) over medium heat. Add 1 Tbsp cooking oil and 2 Tbsp perilla oil. Add 1.5 Tbsp gochugaru and 1.5 Tbsp minced garlic. Reduce the heat to low and stir-fry for 1 minute until fragrant and a chili oil forms. Be careful not to burn the chili flakes, as this can result in a bitter taste.
Step 4
Add the sliced onion and aged kimchi to the chili oil and stir-fry together over medium heat for 3-4 minutes. Cook until the kimchi softens and the chili oil is well incorporated. If the kimchi is too sour, you can add 1/2 tsp of sugar to balance the acidity.
Step 5
Once the kimchi is slightly cooked, pour in 1 liter of anchovy-kelp broth (or water) and bring to a boil over high heat. Cover the pot and let it simmer vigorously for 5-7 minutes to allow the deep flavor of the kimchi to infuse into the broth.
Step 6
When the broth starts to boil, reduce the heat to medium. Carefully add the 2 blocks of soft tofu, scooping them in whole. Handle the tofu gently to prevent it from breaking apart. Let it simmer for about 3-5 minutes until the tofu is heated through.
Step 7
Add 1 Tbsp of salted shrimp (saeujeot) to season the stew. Salted shrimp adds a wonderful umami depth to the broth, so be sure to include it. Taste the stew and adjust the seasoning with more salted shrimp or a dash of soy sauce if needed.
Step 8
Finally, add the diagonally sliced green onion and simmer for another 1-2 minutes to infuse the broth with its fresh, clean flavor. The vibrant green onion will also add a visually appealing touch to the stew.
Step 9
Just before turning off the heat, carefully crack 1 egg into the stew. Do not stir the egg; let it poach gently in the hot broth. Turn off the heat immediately and cover the pot to allow the residual heat to cook the egg to your desired consistency. Enjoy the rich, creamy texture!
