Quick, easy, and delicious kimchi soft tofu stew (sundubu jjigae) 순두부 찌개

By Korean Bapsang · 25 min

Ingredients

Instructions

1. Cut the meat and kimchi into small thin strips.
2. In a small pot over medium heat, stir-fry the kimchi, meat, gochugaru, garlic and sesame oil until the meat is almost cooked, 3 to 4 minutes.
3. Add the water or broth and the kimchi juice. Bring to a boil and keep boiling for 3 to 4 minutes, skimming off any scum.
4. Add the soft tofu in big chunks.
5. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and the black pepper. Cook for 4 to 5 minutes.
6. Add the chopped scallion just before taking the pot off the heat.
7. If you like, crack an egg into the stew and serve while it is still boiling hot.

Summarized from Korean Bapsang's video. Watch it for the details.

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