Kimchi Soondubu Jjigae
Ingredients
- 1 packet soondubu silken tofu
- 4 oz pork shoulder cut into 1-inch cubes, substitute with pork belly
- 3 scallions chopped chopped, white and green part separated
- 1/4 cup onion diced
- 2 garlic cloves minced
- 1/4 cup kimchi
- 2 1/2 tbsp gochugaru adjust according to your desired spice level
- 1 tbsp fish sauce adjust to taste
- 3 tbsp neutral oil
- 1 cup anchovy broth
- 1 egg optional
Anchovy Broth
- 4 1/2 cups water
- 1/4 onion
- 7 dried anchovies innards removed
- 3 dried kelp about 2x2 inches each
Instructions
Anchovy Broth
- In a medium-sized pot, combine water, onion, dried anchovies, and kelp. Boil over medium heat for 20 minutes or until reduced by half.
- Strain then set aside until it's ready to be used.
Kimchi Soondubu Jjigae
- Heat a ddukbaegi or pot over medium-low heat. Add oil and the white part of the scallions. Cook for 2 to 3 minutes, taking care not to burn the scallions.
- Toss in the cubed pork shoulder and cook until the pork is no longer visibly pink.
- Reduce the heat to the lowest setting then add gochugaru. Stir continuously for about 1 minute, making sure they don't burn.
- Pour in the anchovy broth then bring to a boil over medium heat. Add onions, garlic, kimchi, and fish sauce. Simmer for 5 to 10 minutes or until the kimchi and vegetables soften to your liking.
- Carefully add the tofu. Then, cover and simmer for 2 to 3 minutes.
- Crack an egg into the jjigae and garnish with the green part of the scallions.
- Serve with a fresh bowl of rice & enjoy!