Soondubu-jigae (Kimchi Tofu Soup)




15 min


40 min


  • 8 ‏dried anchovies (large; heads and guts removed)
  • 5 oz (sliced thinly) ‏korean radish
  • roughly the size of your hand ‏dried kelp
  • 2 tablespoons ‏hot pepper flakes
  • 1 teaspoon ‏sesame oil
  • 1 teaspoon ‏vegetable oil
  • 1/2 cup or 2.5 oz ‏pork belly (thick slices)
  • 1/4 cup ‏onion (chopped)
  • 1 clove ‏garlic (minced)
  • 1 ‏green onion (chopped)
  • 1/2 cup or 4 oz ‏kimchi (well-fermented)
  • 1 teaspoon ‏salt
  • 1/2 teaspoon ‏sugar
  • 11 oz ‏tofu (soft of silken)

When I was younger, there was no way I was getting anywhere close to the fermented…. did you just say that was fermented cabbage?? And why is it orange?! Now the spicier, the better! I got this recipe from Maangchi one of my favorite food bloggers, who happens to be an older asian “mom-type”. One of the best things about Korean food is that it’s not high dining, it’s comfort food, and what’s more comforting than a hot bowl of soup.

Items you’ll need: Strainer, ddukbaegi pot (optional)

  1. Start by prepping your broth. Take your anchovies and remove the heads and guts. You can just pull the heads off and then pitching the bodies of the fish between your fingers. It should split the fish enough to be able to pull it in half and clear out the insides. You don’t want to eat this as it’s the fish’s waste.Soondubu-jigae
  2. For the stock: Boil 4 cups of water on high and add in the anchovies, kelp and radish, boil for 10 minutes then let simmer for 20 minutes.Soondubu-jigae
  3. While your stock is being made, place your ddukbaegi pots on the stove and add a little oil into each. Prep your onions, garlic and pork belly by chopping them all before adding anything to the heat. On medium-high heat, brown your garlic and onions until soft and light brown. Be careful not to overcook the garlic as it burns fast. Add the pork and cook to a seer. Don’t cook the pork belly all the way, you’ll finish cooking it off in the soup.Soondubu-jigae
  4. Mix together the pepper flakes and the sesame oil in a small cup until fully mixed.
  5. Add kimchi and continue to stir until the bowl isn’t crackling anymore. Add in 1/2 cup of stock into each bowl. Cook for 7 minutes and then add the salt & sugar and mix well.
  6. Cut the tofu in half, and squeeze it in the palm of your hand, then add it to the soup. Add a teaspoon of the chili powder mixture and continue adding to your heat preference. Add another 1/2 cup of stock or until your bowl is almost full.
  7. Optional: You can add an egg by dropping it into the soup and allowing it to cook on the stove for 1 minute. Do not mix it around, it’ll incorporate with the soup. 
  8. Chop up your green onion into thin slices and garnish on top.

* Remember the bowl is made to retain heat so it will be VERY hot, probably up until the last bite.



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