Sundubu jjigae is a stew made with uncurdled tofu. Here, the tofu is paired with kimchi and meat. You can use any meat you want. Mushrooms are a good substitute if you don’t like meat. For the best results, always use fully 
fermented kimchi to cook with. Also, if you have some salted shrimp (saewujeot) leftover from making kimchi, use a little to season the stew instead of salt. It adds a wonderful layer to the flavor. Keep a package or two of sundubu in the fridge and whip up this bubbling pot of flavorful jjigae when you want something warm and comforting.
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| Kimchi sundubu jjigae (Korean Bapsang) |
Ingredients:
● 1 package (350 grams) sundubu (extra soft/silken tofu)
● 1/3 cup thinly sliced kimchi
● 60 grams beef or pork
● 1 teaspoon red chili pepper flakes (gochugaru) ― add more for a spicier stew
● 1 teaspoon minced garlic
● 1 teaspoon sesame oil (use a little more if using more gochugaru)
● 1 cup water (or anchovy broth)
● 2 to 3 tablespoons juice from kimchi
● 1/2 teaspoon saewujeot (salted shrimp) or salt
● pinch black pepper
● 1 scallion, finely chopped
● 1 egg (optional)
Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot and place it over medium heat.
Stir-fry until the meat is almost cooked, 3-4 minutes.
Pour in the water (or broth) and juice from the kimchi. Bring it to a boil, and continue to boil for 3-4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4-5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew while it’s still boiling hot.
For more recipes visit www.koreanbapsang.com.
By Ro Hyo-sun
