김치 순두부찌개 Kimchi Sundubu-jjigae Recipe

Prepare stock and ingredients

If using dried anchovy-kelp stock, make 4 cups and keep hot. Chop well-fermented kimchi into bite-size pieces. Thinly slice pork (if using) and slice onion, mushrooms, and scallions. Open the soft tofu tube carefully and set aside. If using shellfish, clean and debeard them.

Heat a medium–sized heavy-bottomed pot or earthenware ttukbaegi over medium heat. Add vegetable oil and sesame oil. When shimmering, add the sliced pork and sauté for 2–3 minutes until the edges start to brown and release fat.

Add the chopped kimchi and kimchi juice to the pot. Stir and sauté with the pork for 3–4 minutes until the kimchi softens and becomes fragrant. Sprinkle gochugaru and add gochujang (if using). Stir to combine and toast the pepper flakes briefly for 30 seconds.

Add minced garlic and ginger; cook 30–45 seconds until fragrant but not burned.

Pour in 4 cups of hot water or prepared anchovy-kelp stock. Stir and bring to a gentle boil over medium-high heat. Skim any foam or impurities that rise to the top for a clearer broth.

Add soy sauce and sliced onion. Reduce heat to medium-low and simmer for 8–10 minutes to allow flavors to meld and for the pork and kimchi to fully cook/tenderize.

If using clams or mussels, add them now and simmer until they open (about 3–5 minutes). Discard any that do not open.

Break the soft tofu into large spoonfuls directly into the simmering stew. Do not stir vigorously — let the tofu sit in lumps so it retains a soft texture. Gently nudge to distribute.

Add mushrooms and most of the scallion whites. Simmer 2–3 minutes until mushrooms soften and tofu is heated through.

Taste the broth and adjust seasoning with salt and black pepper to taste. If the stew is too sour, add a small pinch of sugar (optional).

Carefully crack an egg into the center of the bubbling stew (one per serving if desired). Cover the pot and cook 1–2 minutes for a slightly runny yolk, or longer for fully set.

Sprinkle remaining scallion greens on top and drizzle a scant additional drop of sesame oil. Serve hot with steamed rice and optional banchan.