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RECIPE
26 INGREDIENTS17 STEPS46MIN

Spicy Kimchi Tofu Stew (Kimchi Jjigae)

4.5
6 Ratings
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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!
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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.

46MIN

Total Time
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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6 cups
Water
to taste
Korean Radish
one thick 3-inch piece
2 slices
1/2
Onion
8
Dried Anchovies
2 cloves
4
Shiitake Mushrooms
to taste
Kombu
about a 4-inch piece
1/4 cup
or Soy Sauce
3 cloves
Garlic , minced
1/4 cup
Korean Chili Flakes
1/4 cup
Sesame Oil
2 Tbsp
Sake
or Chinese Cooking Rice Wine
1 Tbsp
Sambal
(optional)
1/2
Onion , chopped
8 oz
Pork Shoulder , sliced
1 cup
Kimchi , chopped
2
Silken Tofu
to taste
Toasted White Sesame Seeds
1
Zucchini , sliced
3 stalks
Scallions , finely chopped
1 pckg
Enoki Mushrooms
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Nutrition Per Serving
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CALORIES
1076
FAT
58.8 g
PROTEIN
81.8 g
CARBS
42.3 g

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

Directions

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Step 1
In a pot, combine the Water (6 cups) , 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 (1/4 cup) , garlic, Korean Chili Flakes (1/4 cup) , 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 (8 oz) into small bite sized pieces or bite sized chunks and set aside.
Step 6
Chop the Onion (1/2) .
Step 7
Chop the Kimchi (1 cup) .
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 Mushrooms (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!

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Nutrition Per Serving
Calories
1076
% Daily Value*
Fat
58.8 g
75%
Saturated Fat
11.4 g
57%
Trans Fat
0.2 g
--
Cholesterol
437.7 mg
146%
Carbohydrates
42.3 g
15%
Fiber
6.3 g
22%
Sugars
19.8 g
--
Protein
81.8 g
164%
Sodium
3244.0 mg
141%
Vitamin D
1.9 µg
10%
Calcium
986.0 mg
76%
Iron
16.2 mg
90%
Potassium
1561.9 mg
33%
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