Soondubu Jjigae (Korean Soft Tofu Stew)

• sundubu (soft tofu) – extra soft tofu is usually sold in tubes (some brands come in a box, which works too). I get mine at H Mart, but a lot of grocery stores carry it. You can also use silken tofu.
• kimchi – use well-fermented, sour kimchi! The older it is, the more tangy flavor it adds.
• gochugaru – Korean red chili pepper flakes that give the stew its smoky heat and red color. You can use gochujang instead, but it makes the broth sweeter and thicker – start with 1 tbsp and skip the sugar. PRO TIP: I toast the gochugaru with the kimchi right in the rendered pork belly fat. The fat pulls out all of the chili’s color and flavor, and the quick toast gives the broth that deep, smoky flavor you get at a Korean tofu house! Just keep stirring and pull it once it darkens slightly – if it burns, it’ll turn bitter.
• Korean soy sauce – also called soup soy sauce. It’s lighter and saltier than regular soy sauce – if you use all-purpose soy sauce, start with half or 2/3.
• beef bone broth – soondubu is traditionally made with anchovy and kelp stock, but I love beef bone broth because it gives you a rich base with zero extra work! You can use anchovy stock, or even chicken or vegetable broth.

Which Tofu Should You Use?

When you go to the Asian grocery store, the tofu section will have many different brands and firmness levels. Tofu all starts out the same way – the process starts by curdling soy milk, but the difference is how much water is pressed out to determine firmness. So which one should you buy?

• soft tofu (soondubu/sundubu) – this is the traditional choice! Almost no water is pressed out, creating silky, custard-like pieces that soak up that spicy broth. You can also buy tofu labeled “silken tofu”.
• medium firm tofu – this is still tender but holds the shape a bit better in the hot broth. I prefer this type for my Kimchi Jjigae, or Korean Kimchi Stew!
• firm/extra firm tofu – this will hold its shape in the stew, despite boiling and has a heartier, meaty bite. I use this in Chinese recipes like my Mapo Tofu or Crispy Salt and Pepper Tofu because I want the tofu to hold its shape.

How to Make Soondubu Jjigae (Korean Soft Tofu Stew)

Render the Pork and Sauté the Aromatics – Heat the oil in a 3.5-4 quart pot or Korean earthenware pot (ttukbaegi) over medium heat. Add the pork belly, season with salt and pepper, and cook for 3-4 minutes until some of the fat has rendered. Add the onion, green onion whites, and garlic and sauté for 1-2 minutes.

Toast the Kimchi and Gochugaru – Add the kimchi and gochugaru and stir over medium high heat for 30 seconds to 1 minute, until the gochugaru darkens slightly and smells toasted. Stir in the soy sauce, fish sauce, and sugar, scraping up the browned bits.

Simmer the Broth and Add Tofu – Add the broth, bring to a boil, and simmer over medium heat for 10 minutes. Squeeze the tofu into the pot, break it into large chunks with a spoon, and simmer for 2-3 minutes. Taste and adjust the seasoning.

Add the Eggs and Serve! – Crack in the eggs, top with the green onion greens, and boil for 1 minute to lightly poach. Serve with steamed rice and enjoy!

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