Soondubu Jjigae

Piping hot, spicy and comforting. The only way soup should be eaten! Perfect dish for a gloomy day like today, and a lot simpler than you’d expect. You can replace the pork belly with other proteins like thinly sliced beef, pork or enoki mushrooms.

INGREDIENTS

(FOR 1 SERVING)

• 1/2 cup kimchi

• 1 egg

• 1/2 package of silken tofu

• 1 tsp sugar

• Salt

• 1/2 cup sliced pork belly

• 1/2-3/4 cup fish stock or other stock

• 1/8 cup onion, diced

• 1 large garlic clove, minced 

• 1 scallion, finely chopped

HOT PEPPER PASTE

1. 2 tbsp Korean red pepper

2. 2 tbsp sesame oil/absorbed

DIRECTIONS

1. Mix ingredients for hot pepper paste until pastey

2. Heat dol sot pot or small heavy bottom pot with 1 tbsp oil

3. Add onions and garlic. Before they brown, add pork. Stir fry for 4 minutes

4. Add kimchi and stir fry for 1 minute

5. Add stock

6. Cover and lower heat to low/medium for 6-7 minutes

7. Uncover. Add 1 tsp sugar and salt to taste. Stir

8. Add in tofu, using a spoon to stir and gently break up tofu into the soup

9. Add pepper paste to your liking. Starting with 1/2 tbsp

10. Stir

11. Crack an egg on top. Cover and simmer 1 minute

12. Uncover and top with scallions

13. Serve piping hot and enjoy immediately