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Spicy Kimchi Tofu Stew (Kimchi Jjigae)

26 INGREDIENTS • 17 STEPS • 46MINS

Spicy Kimchi Tofu Stew (Kimchi Jjigae)

Recipe

4.6

7 ratings
A hot, bubbling and spicy kimchi tofu stew (Kimchi Jjigae) made with a seafood broth chocked full of pork and shrimp. Comfort food, right there.
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A hot, bubbling and spicy kimchi tofu stew (Kimchi Jjigae) made with a seafood broth chocked full of pork and shrimp. Comfort food, right there.
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

46MINS

Total Time

$17.65

Cost Per Serving

Ingredients

Servings
2
us / metric
Water
1.4 L
Water
Korean Radish
to taste
Korean Radish
one thick 3-inch piece
Fresh Ginger
2 slices
Fresh Ginger
Onion
1/2
Onion
Dried Anchovy
8
Dried Anchovies
Garlic
2 cloves
Garlic
Shiitake Mushroom
4
Shiitake Mushrooms
Kombu
to taste
Kombu
about a 4-inch piece
Fish Sauce
4 Tbsp
Fish Sauce
or Soy Sauce
Garlic
3 cloves
Garlic, minced
Korean Chili Flakes
4 Tbsp
Korean Chili Flakes
Sesame Oil
4 Tbsp
Sesame Oil
Granulated Sugar
2 Tbsp
Granulated Sugar
Sesame Seeds
1 Tbsp
Sesame Seeds
Sake
2 Tbsp
Sake
or Chinese Cooking Rice Wine
Sambal
1 Tbsp
Sambal
optional
Onion
1/2
Onion, chopped
Pork Shoulder
225 g
Pork Shoulder, sliced
Shrimp
10
Shrimp
Kimchi
160 g
Kimchi, chopped
Silken Tofu
2
Silken Tofu
Egg
2
Eggs
Toasted White Sesame Seeds
to taste
Toasted White Sesame Seeds
Zucchini
1
Zucchini, sliced
Scallion
3 stalks
Scallions, finely chopped
Enoki Mushroom
1 pckg
Enoki Mushroom

Nutrition Per Serving

VIEW ALL
Calories
1061
Fat
58.7 g
Protein
81.2 g
Carbs
38.6 g
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

Author's Notes

If you are not a fan of the raw egg, you can fry the egg on the side and add that on top when it’s done! Just as tasty!

For a quicker and simpler recipe, skip making the broth and use pre-made broth. This will cut the recipe time by 20-30 minutes, but if you have the time to invest in the broth I’d highly recommend it!

If you can’t find Korean radish for the broth, you can substitute it with daikon radish but the flavors will be stronger.

If you are using the tube soft tofu, don’t use the spout to remove the tofu from the packaging. Cut the tube in half down the middle and gently squeeze the tofu out that way.

Cooking Instructions

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step 1
In a pot, combine the Water (1.4 L), Korean Radish (to taste), Fresh Ginger (2 slices), Onion (1/2), Dried Anchovies (8), Garlic (2 cloves), Shiitake Mushrooms (4), and Kombu (to taste) into a pot and boil for approximately 30 mins on medium heat.
step 1 In a pot, combine the Water (1.4 L), Korean Radish (to taste), Fresh Ginger (2 slices), Onion (1/2), Dried Anchovies (8), Garlic (2 cloves), Shiitake Mushrooms (4), and Kombu (to taste) into a pot and boil for approximately 30 mins on medium heat.
step 2
When the broth is done, strain out the ingredients but keep the shiitake mushrooms and chop them for the stew. Set the broth aside for the stew.
step 3
Mince the Garlic (3 cloves).
step 4
Combine the Fish Sauce (4 Tbsp), garlic, Korean Chili Flakes (4 Tbsp), Sesame Oil (2 Tbsp), Granulated Sugar (2 Tbsp), Sesame Seeds (1 Tbsp), Sake (2 Tbsp), Sambal (1 Tbsp) and set aside.
step 4 Combine the Fish Sauce (4 Tbsp), garlic, Korean Chili Flakes (4 Tbsp), Sesame Oil (2 Tbsp), Granulated Sugar (2 Tbsp), Sesame Seeds (1 Tbsp), Sake (2 Tbsp), Sambal (1 Tbsp) and set aside.
step 5
Slice the Pork Shoulder (225 g) into small bite sized pieces or bite sized chunks and set aside.
step 6
Chop the Onion (1/2).
step 7
Chop the Kimchi (160 g).
step 8
Add in the Sesame Oil (2 Tbsp), the sauce, onions and kimchi and cook for 5 minutes or until the onions are soft.
step 9
Add in the pork and shiitake and cook it until the meat is cooked, approximately 5 minutes depending on how thick you cut the pork.
step 10
Add in the broth and bring it to a low boil, approximately 3-5 minutes.
step 11
Once the broth is at a low rolling boil, add in the Silken Tofu (2) and Shrimp (10). Gently break the tofu into large chunks and cook for 2 minutes.
step 12
Turn off the heat and add the raw Eggs (2) and let it sit for 1 minute.
step 13
Cut the Zucchini (1) into slivers.
step 14
Finely chop the Scallions (3 stalks).
step 15
Remove the root bottoms of the Enoki Mushroom (1 pckg).
step 16
Remove the bowl from the stove and add the enoki mushrooms, zucchini, scallion and Toasted White Sesame Seeds (to taste).
step 17
Serve immediately and enjoy with some rice!
step 17 Serve immediately and enjoy with some rice!
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