Korean soft tofu with kimchi stew (Soondubu Jjigae)

Korean soft tofu with kimchi stew (Soondubu Jjigae) 4 servings

Author: Marvellina
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  • 1 four-inch-square piece kombu Japanese sea kelp
  • 1 tablespoon cooking oil
  • 1/2 pound bacon slices diced
  • 1 medium onion peeled and diced
  • 4 cloves garlic grated
  • 2 cups kimchi with juice roughly chopped
  • 4 Tbsp of gochujang Korean soybean paste
  • 1 tablespoon soy sauce
  • 2 to 4 tablespoons Korean dried chili flakes
  • 24 ounces soft silken tofu cut into 4-6 equal large pieces or leave it whole
  • 4 eggs


  • 3 stalks spring onion finely chopped


  • Bring 4 cups of water to a boil in a . Add in the kombu and turn off the heat. Cover with lid and let stand for 5 minutes. Discard the kombu
  • In another medium to large pot, add in 1 Tbsp of cooking oil. Add in the bacon and stir for about 1 minute. Add in the garlic and stir fry for another 30 seconds. Add in the chopped kimchi, gochujang, and soy sauce. Continue to stir to mix well. Add in the kombu broth you prepared earlier. Bring to a boil. Add in the tofu and the chili flakes. Bring it back to a boil. Have a taste and season with more soy sauce or chili flakes to your liking. Crack in the eggs while the broth is boiling. Turn off the heat and you can gently stir the eggs
  • This dish is served pipping hot and the eggs are basically medium rare. If you prefer them cooked, leave them cooking a bit longer. Garnish with chopped spring onion and serve immediately