Best Kimchi Soondubu Jjigae Recipes

Kimchi Soondubu Jjigae image

Provided by Hyosun

Time 25m

Number Of Ingredients 12

1 package (12 ounces sundubu (extra soft/silken tofu))
⅓ cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes (gochugaru- add more for a spicier stew)
1 teaspoon minced garlic
1 tablespoon sesame oil (use a little more if using more gochugaru)
1 cup water or anchovy broth (See note)
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

Steps:

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 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.
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.

Kimchi Soondubu Jjigae image

Provided by Kay Chun

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 (6-inch) square dried kelp (also called dashima or kombu)
3 tablespoons neutral oil, such as safflower or canola oil
4 ounces white button or cremini mushrooms, thinly sliced (2 cups)
Kosher salt and black pepper
2 scallions, finely sliced, plus more for garnish
1 tablespoon minced garlic
2 tablespoons gochugaru (Korean red-pepper flakes)
2 cups chopped kimchi plus 1/4 cup kimchi juice
1 tablespoon low-sodium soy sauce
1 medium zucchini (6 ounces), quartered lengthwise and sliced 1/4-inch thick
1 1/2 pounds silken tofu, broken into large pieces
4 large eggs (optional)
Steamed short grain rice, for serving

Steps:

In a large Dutch oven, combine kelp and 6 cups of water, and bring to a simmer over high. Cover, reduce heat to medium and simmer for 5 minutes. Discard or reserve kelp for another use. Transfer broth to a large bowl and reserve.
In the empty Dutch oven, heat 2 tablespoons of oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 3 minutes. Add scallions, garlic, gochugaru and remaining 1 tablespoon oil, and cook, stirring, until well combined and very fragrant, 1 minute. Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes. Season to taste with salt and pepper.
If using eggs, crack them into the pot, leaving some space in between each egg. Cover and poach over medium-low until whites are set but yolks are still runny, about 3 minutes.
Divide jjigae between 4 bowls and garnish each with scallions. Serve hot with rice on the side.