Kimchi Pork Sundubu Jjigae
A warming spicy stew built by sautéing kimchi and pork first, then gently simmering soft tofu and egg.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Soft tofu1 pouch (350 g)
- Pork shoulder, thinly sliced120 g
- Well-fermented kimchi150 g
- Korean zucchini1/3 (80 g)
- Onion1/4
- Egg1
🥣 Sauce & Seasoning
- Anchovy-kelp stock or water450 ml
- Gochugaru1 tbsp
- Minced garlic1 tsp
- Soup soy sauce1 tsp
- Neutral cooking oil1 tbsp
🌿 Toppings & Garnish
- Scallion1/2 stalk
👨🍳 Cooking Steps
Cut kimchi into bite-size pieces, thinly slice onion and zucchini, and pat the pork dry.
Heat oil in an earthenware pot over medium heat. Sauté pork for 2 minutes, then add kimchi and garlic and cook 2 minutes more.
Lower the heat, stir in gochugaru for just 15 seconds, then immediately add 450 ml stock.
Once boiling, add onion and zucchini. Simmer 4 minutes, then season with soup soy sauce.
Spoon in the soft tofu in large pieces and simmer only 2 minutes. Do not stir hard; gently shake the pot to mix the broth.
Crack in the egg, scatter scallion, cover, and cook 1 minute. Turn off the heat and serve immediately.
🌟 Pro Chef Tips
- • Bloom gochugaru for only 15 seconds over low heat, then add stock before it burns.
- • Add soft tofu last and avoid vigorous stirring to preserve its delicate curds.
⚠️ Avoid Common Pitfalls
- ❌ If the broth is overly sour, do not add more kimchi juice; balance it with 2–3 tablespoons stock and a pinch of sugar.
- ❌ If the tofu breaks apart, add it in large pieces next time and shake the pot instead of stirring.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I add seafood or clams?
A. Yes. Omit pork, add 150 g clams once the stock boils, cook 3–4 minutes until opened, then add the tofu.