“Jjigae” means stew in Korean and sundubu jjigae is a very popular Korean stew. This recipe combines kimchi and pork and includes mushrooms because I will not pass up an opportunity to include mushrooms in a hearty stew. Once you have all your ingredients laid out and the right equipment, this recipe is very easy to make. I recommend using a clay pot to make this recipe so the stew may be served hot and bubbling as it traditionally is. If you do not have a clay pot or cannot find one, a thick-bottomed pot should suffice to make this stew. In case you are curious about anchovy broth, it is usually made by boiling dried anchovies, radish and dried kelp. You may be able to find ingredients to make your own broth at your local Asian or Korean grocery store. If you cannot get your hands on or make your own anchovy broth, other meat or veggie broths will work in this recipe. Try this recipe out the next time you are in the mood for this delicious spicy Korean stew. It is perfect for the winter months.
Kimchi Soondubu Jiggae
Equipment
- Wooden Spoon
- Heavy Bottom Pot Traditionally, soondubu jiggle is made in a clay pot.
Ingredients
- 1 cup pork belly or beef, diced
- 1/2 cup white onion diced
- 3 teaspoons garlic minced
- 1 cup kimchi thinly sliced
- 2-3 teaspoons gochugaru depending on preferred spice level
- 2 teaspoons gochujang or more to taste
- 2 cups water or anchovy, beef or veggie broth, plus extra if needed
- 2 to 3 tablespoons juice from kimchi
- 1 package 12 ounces sundubu (extra soft/silken tofu)
- 2-3 egg optional
- 1 cup shiitake mushrooms sliced
- 1/2 teaspoon salt to taste, or as needed
- Bunch of enoki mushrooms with roots cut off
- 1 tablespoon sesame oil to finish
- Diced green onions to garnish
Instructions
- In a medium to large sized pan, add diced pork belly (that has been seasoned with a pinch of salt) and let render for a minute. If using beef, you will need to add a tablespoon or two to the pan to help sautee. Add diced onion and sautee for another minute. Add minced garlic and sautee until everything is well mixed and onions are translucent.
- Add kimchi gochugaru, gochujang, and sauté on medium heat for at least 5 minutes until meat is fully cooked.
- Pour in water (or anchovy broth) and the juice from the kimchi. You may need more or less broth, you want to almost cover all contents of the pot without spilling over (you need to leave room for tofu and mushrooms). Add salt to taste.
- Add your shiitake mushrooms and continue to boil for 3-4 minutes.
- Add the soft tofu in big chunks and enoki mushrooms.
- Cook for for 4-5 more minutes until content of your pan and bubbling and cooked.
- You can crack or eggs in now, let simmer for 2 minutes to poach then add chopped scallions, and sesame oil to finish and serve.
- You can also crack your eggs in after you pull your stew off the heat, and let the residual heat cook the eggs in the pan (this is how is it traditionally done when this kimchi jjigae is made in a clay pot).
