Kimchi Sundubu Jjigae
Silky soft tofu stew simmered with tangy kimchi, vegetables, and a runny egg in a savory broth. Ready in under 30 minutes with bold, comforting Korean flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 14g
Ingredients
- 2 cups vegetable broth
- 1 cup kimchi, chopped
- 3 tablespoons kimchi juice (from jar)
- 1 block (14 oz) silken tofu, soft
- 4 oz shiitake mushrooms, sliced
- 3 stalks scallions, cut into 1-inch pieces
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 2 whole large eggs
Instructions
- 1
Chop kimchi into bite-sized pieces, keeping juice from jar.
- 2
Slice shiitake mushrooms into 0.25-inch thick pieces.
- 3
Cut scallions into 1-inch pieces, separating whites from greens.
- 4
Gently cut silken tofu block into 1-inch cubes.
- 5
Heat medium clay pot or heavy-bottomed pot over medium-high heat.
- 6
Add chopped kimchi and stir constantly for 1 minute.
- 7
Pour in vegetable broth and kimchi juice, bring to a boil.
- 8
Add mushrooms and scallion whites, stir gently.
- 9
Reduce heat to medium and simmer for 3 minutes.
- 10
Stir in gochugaru and soy sauce until fully combined.
- 11
Gently slide tofu cubes into the simmering broth.
- 12
Simmer for 2 minutes without stirring to keep tofu intact.
- 13
Create two small wells in the broth surface.
- 14
Crack one egg into each well, keeping yolks intact.
- 15
Cover pot with lid and cook until eggs reach desired doneness.
- 16
Sprinkle scallion greens and drizzle sesame oil on top.
- 17
Serve immediately in the same pot for maximum warmth.
Tools you’ll need
- Medium clay pot or heavy-bottomed pot (4-quart)
- Cutting board
- Chef's knife
- Wooden spoon
- Lid for pot
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