Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

Serves: 4 Save

Ingredients (12)

  • 1 four-inch-square piece kombu (sea kelp, see note)
  • 1/2 cup small dried anchovies (optional, see note)
  • 2 cups very fermented kimchi with juice (see note)
  • 1 tablespoon vegetable oil
  • 1/2 pound thinly sliced pork belly or bacon (optional)
  • 6 scallions, finely sliced, greens and whites reserved separately
  • 4 cloves garlic, grated on a microplane grater
  • 2 to tablespoons gochujang (see note)
  • 1 tablespoon light soy sauce
  • 2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note)
  • 24 ounces soft silken tofu, roughly broken
  • 4 eggs

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