Kimchi Soondubu Jjigae (Soft Tofu Stew)
Warming and comforting Korean stew made with extra soft tofu (soondubu), thinly sliced meat, and kimchi. It takes less than 30 minutes to prepare this hearty, flavorful stew!
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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.
1
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
2
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
3
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 to serve while it’s still boiling hot.
