Truth be told: I can't remember where I first saw a photo of a Korean tofu-kimchi stew, but I remember being intrigued. I filed it away in my head as a must-try and last week I bought everything I thought I would need.
So, full disclosure, this is my interpretation and it's an amalgam of different recipes I had found. One poached eggs in the fiery broth; one included marinated pork belly; one used a homemade anchovy broth; one added sliced shiitake mushrooms. I took lots of ideas and put them all together for my version of Kimchi Soondubu Jjigae. And some things are completely my own addition - I added in some ginger and lemongrass for added flavor!
- 1 ounce anchovy fillets (I used canned anchovies in oil)
- 2 to 3 pieces of dried seaweed
- 1 whole organic onion, peeled and quartered
- 1 whole organic black radish, peeled and quartered
- 6 C water
- 1/2 C skinless pork belly, cubed
- 1 T mirin (rice cooking wine)
- 1/2 t ground black pepper
- 1 T sesame oil
- 2 C kimchi with juice
- 1 organic white onion, peeled and thinly sliced
- 1 t freshly grated ginger
- 1 t finely minced lemongrass
- 1 t hot sauce (I used a version of Sriracha)
- 1/2 t red pepper chile flakes
- 1 T garlic, peeled and pressed
- 1 C thinly sliced shiitake mushrooms
- 1 block firm tofu, drained and thickly sliced
- 1 C broth or water (I used a pork stock)
- 1 T fish sauce
- 4 eggs
- 2 green onions, thinly sliced for garnish
- cooked rice for serving
Place all of the ingredient in a medium pot. Bring to a boil. Keep at a boil for 20 minutes. Strain out the onions, seaweed, and black radish. The anchovies might have dissolved completely. Set broth aside.
Place cubes of pork belly in a glass bowl. Pour mirin over the top and sprinkle with black pepper. Stir to combine. Let stand for at least 15 minutes.
In a large soup pot or Dutch oven, heat 1 T sesame oil. Once hot, add the pork belly and marinade. Cook until the meat is cooked and some of the fat rendered, approximately 7 to 8 minutes.
Stir in the onions, ginger, lemongrass, garlic, red pepper chile flakes. Cook until the onions are softened and beginning to turn translucent. Stir in the kimchi and the hot sauce. Pour in the anchovy broth, additional broth, and fish sauce. Bring to a boil.
Reduce heat to a simmer and cook for 15 to 20 minutes. Add in the mushrooms and continue to cook until they are softened, approximately 3 to 5 minutes.
Gently lower the tofu into the broth and simmer for another few minutes.
Just before serving, carefully break the eggs into the simmering broth. Cover and let the eggs steam and poach for at least 4 minutes.
To serve, ladle stew into individual serving bowls. Sprinkle with green onions. Serve with rice on the side.