Kimchi Sundabu Jiigae - Kimchi Soft Tofu Stew. 🇰🇷

Sa Wad Dee Ka 🙏 Hive Community ^^

A couple of days ago I did show you guys how to make Baechu Kimchi or Napa Cabbage Kimchi so today I want to share a popular Korean stew by making Kimchi Sundabu Jiigae or Kimchi Soft Tofu Stew.

I love to cooked it with my Ttuk Bae Gi or Korean Earthenware Pot because it's very good to keep the heat. Even take it off from the fire which the Jiigae still boiling. 🥘
 

🇰🇷 Sundabu means Soft Tofu while Kimchi is to Korean Fermented Vegetables and Jiigae refers to Stew in Korean word.😀

This is so delicious and perfect full flavor for warm and healthy meals with a bowl of kimchi and soft tofu stew.
Sundabu is the tofu that not press then it contained high water and fluffy smooth and softy silk which always served with warm steam rice.
 

This recipe combines my homemade kimchi, soft tofu, pork belly and vegetables which it should be a bit spicy by seasoning with Gochugaru or Korean Chili Flake.
 

For best recipe which always use fully fermented 1 week kimchi.

I bought all the utensils kitchenware from Korea since long time ago.😚It did not cost much and well worth to buy it because I use it quite frequently to produce the varieties of menu. 😆 So let's start cooking with me.

What we need for Sundabu Kimchi Jiigae!

• 1 Tube Soft Tofu (220 Gram)
• 1/2 Cup Kmchi
• 1/2 Cup Rice Water ( any pork broth or dashi broth is an optional)
• 1/3 Cup Pork Belly
• 2 Tablespoon Gochuguru (Korean Chili Flake)
• 1/2 Onion
• 2 Cloves Garlic
• 1 Tablespoon Sesame Oil
• 1 Teaspoon Vegetable Oil
• 1 Spring Onion
• 2 Tablespoon Bean Sprouts
• 1 Tablespoon ฺBrown Beech mushroom
• 1 Chili Pepper
   

How to make Sundubu Kimchi Jiigae!

• Start heating the pot on the stove over medium heat for 5 minutes.
   

• Add the vegetable oil and garlic and onions to earthenware pot.
   

• Add the pork belly and whisk it together then add the kimchi and stirred them well.
   

• Pour the rice water into the earthenware pot.
   

• Lid on the earthenware pot.
   

• Boil it for about 4-5 minutes.
   

• Add half of the kimchi liquid into the earthenware pot.
   

• Add the guchuguru and salt.
   

• Cover and cook for 5 minutes over medium heat.
   

• Add soft tofu, bean sprouts, brown beech mushroom, chili pepper and spring onions.
   

• Dash a bit sesame oil and boil it for another couple minutes.
   

• Turn off the heat and move the earthenware pot over to the bottom plate.
   

Serve immediately with warm steam rice and corn silk tea.

This is easy and quick to make which You can adapt to vegan recipe by skip the meat and cooked it with vegan kimchi.

Enjoy my wonderful recipe and super tasty.

It’s hot, spicy, and comforting our hungriness.

This recipe serves 1 person and I’ve made this hundred of times at my home and it’s a family beloved dish.

It’s loaded with delicious favor and the soup is very refreshing and comforting which perfectly with warm rice!

Hopefully you love my recipe and got inspired to cooked this refreshing bubble stew at your hoe and such a perfect match with the winter time right now.

Wishing you guys have a great week ahead. 🙏💚🌸🌈