Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew

Ingredients

• oil (for the pan)
• 1/2 onion (sliced)
• 2 cloves garlic (minced)
• 1/4 lb pork belly/side pork (cut into 1 inch strips)
• 1-2 tbsp gochugaru/Korean red chili pepper flakes
• 1 cup kimchi
• 4 cups dashi
• 1 tsp toasted sesame oil
• 1 tsp sugar (or to taste)
• salt (to taste)
• 1 tube soft tofu
• egg yolk (if desired)
• rice (to serve if desired)

Instructions

1. 1

   In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown.

2. 2

   Stir in the pork and cook, stirring occasionally, until the meat is slightly browned, 3-4 minutes.

3. 3

   Stir in the gochugaru and kimchi.

4. 4

   Add the dashi and bring to a boil, then turn down to a simmer and simmer for 10 minutes. Stir in the sesame oil and sugar. Taste and season with salt.

5. 5

   Stir in the tofu, in large pieces and let simmer for 5 minutes. If desired, add a raw egg to stir into the stew while it’s still boiling hot. Enjoy with rice!