Here's the recipe for a staple Korean dish, soondubu (or soft tofu stew)! Many restaurants actually specialize in this dish alone, and they offer many different varieties of the dish, allowing you to choose between seafood, meat, kimchi, clear broth, etc. My favorite kind is with kimchi and pork so that's what I used here, but feel free to substitute with seafood, beef, or other protein (or just keep it vegetarian by omitting the pork!). Again, like most dishes that require cooking with kimchi, this dish will taste better the more fermented/sour the kimchi is!
currently listening to:
K.will - Day 1
- 6-10 dried anchovies
- 2 cups fermented kimchi (+1/4 cup kimchi juice from the bottom of the jar)
- 1-2 Tablespoons sesame oil
- 1/2 lb pork tenderloin, boneless pork chop, or pork belly
- rice wine
- 4 scallions, whites and green parts divided
- 1 Tablespoon minced garlic
- 2 Tablespoons gochugaru (korean dried red chili flakes, more or less, to taste)
- 1 package silken tofu (~300-400g) usually comes in a package like the one to the right:
- 2 eggs
prep time: 10 min
cook time: 20-30min
1. Pour 4 cups of water into a small/medium pot, along with the anchovies.
2. Bring to a boil, then lower to a medium simmer for about 10 minutes.
3. While the stock is going, cut your pork into bite size pieces. Transfer to a bowl, and add a couple tablespoons of rice wine, and season with salt and pepper. Set aside.
4. Cut the kimchi into bite size pieces as well, and chop the scallions.
5. Strain out the anchovies, and reserve the stock.
6. In the same pot, add 1-2 Tablespoons of sesame oil and pork, and cook on medium-high heat for about 5 minutes. You're not cooking the pork all the way through, as the actual stew will be cooked for quite a bit later.
7. Add the kimchi, the minced garlic, and the scallion whites. Cook, stirring, for about 5 minutes.
8. Add the kimchi juice, stock, and gochugaru to the pot. There should be enough liquid to just cover all of the ingredients. If not, add more water.
9. Bring to a boil, then cook for about 10-15 minutes until you reach the desired consistency (At this point, you could add shrimp, squid, clams, or other seafood of your choice, if you wish!). Season if needed with gochugaru, salt, and black pepper. If the soup starts to get too thick, then you can add more water as you go. The consistency should be a little thicker than a typical soup.
10. Add 1 pack of silken tofu. Cook for 5 more minutes on high heat. Try not to stir too much, as the tofu is very delicate.
11. Crack 2 eggs into the pot, stir gently around the yolk so that the white are cooked, and remove immediately from heat.
12. Transfer to a bowl, then sprinkle the green parts of the scallions and sesame seeds, and add a drizzle of sesame oil.