Kimchi Soondubu Jjigae
Korean spicy tofu soup
Ingredients
- 1 tbsp sesame oil
- 1 green onion/scallion stalk, white part chopped finely
- 1/2 onion, minced
- 3 garlic cloves, minced
- 1-2 tbsp gochugaru (Korean red pepper flakes), adjust to desired spiciness
- 1 tbsp soy sauce
- 1 tsp sugar
- 100 g pork belly, sliced (can substitute with clams)
- 1/3 cup kimchi, chopped
- 1 + 1/2 cup dashima stock (or dashi stock/water)
- 1 zucchini, diced
- 1 packet silken tofu, sliced
- 1 egg
- Scallion/greenonion (for garnish)
Instructions
- In a small pot with sesame oil, add in the onion, scallion/green onion and garlic. Saute for 1-2 minutes or until soft. Add the Korean red pepper flakes, soy sauces and sugar - stir well until it becomes a paste.
- Add the kimchi and pork belly, and stir fry until the pork is cooked. Add in the dashima stock and zucchini and let it boil for 5 minutes or until the zucchini is cooked. Season to taste.
- Add the tofu, egg and green onion garnish. Let boil further to partially cook the egg. Serve hot with rice.