Kimchi Sundubu Jjigae (Korean Tofu Stew) Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
2 Servings
Ingredients
  • ½ ounce dried kelp (approximately 8x3 inches)
  • 10 large dried anchovies (about 3-inches long)
  • 4 ½ cups water
  • ¼ large onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ teaspoon neutral oil
  • 1 ½ tablespoon coarse gochugaru
  • ½ cup kimchi, chopped
  • 4 tablespoons kimchi juice
  • ½ tablespoon soy sauce
  • 1 ½ tablespoon gochujang
  • 1 tablespoon miso
  • 11 ounces soon tofu
  • 3 ounces enoki mushrooms
  • 3 ounces shimeji mushrooms
  • 1 teaspoon sesame oil
  • 2 scallions
Directions
  1. Wipe the kelp with a damp cloth or paper towel.
  2. Remove the heads from each anchovy and split the bodies lengthwise to remove the dark innards.
  3. Soak the kelp and anchovies in the water for at least 30 minutes or up to overnight.
  4. Boil the kelp, anchovies, and soaking water on medium-high heat for 15 minutes in an uncovered pot.
  5. Remove the kelp and anchovies with a strainer and boil the water for another 15 minutes.
  6. Fry the onion and garlic in the neutral oil over medium heat until fragrant.
  7. Sprinkle the gochugaru into the pan and cook it for a minute, then add the kimchi and stir-fry it for a minute.
  8. Add the soup stock, kimchi juice, and soy sauce to the pot and bring the mixture to a boil.
  9. Stir the gochujang and miso paste into the broth.
  10. Add the tofu and simmer the stew on medium-low until it's heated through.
  11. Add the mushrooms to the broth (along with the optional eggs, if using), then cover the pot and cook everything for several minutes.
  12. Drizzle the tofu stew with sesame oil and sprinkle it with scallions (plus optional sesame seeds, if using) before eating.