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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Kimchi Sundubu-jjigae 김치 순두부찌개 Recipe

Kimchi Sundubu-jjigae 김치 순두부찌개 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Kimchi Sundubu-Jjigae 김치 순두부찌개 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups dashi stock (or anchovy-kelp stock); 1 cups water; 1.5 tbs gochugaru (Korean red pepper flakes); 0.5 tbs gochujang (Korean red pepper paste); 1 tsp soy sauce (or jin-ganjang); 1 tsp fish sauce; 1 tbs vegetable oil (or neutral oil); 0.5 tsp sesame oil; 1.5 tbs garlic, minced; 1 tsp ginger, minced; 2 tbsp scallions (green part), sliced; 0.5 cups onion, thinly sliced; 1 cups well-fermented napa cabbage kimchi, chopped; 2 tbs kimchi juice (from jar); 0.5 cups zucchini, half-moon sliced; 0.5 cups shiitake or button mushrooms, sliced; 14 oz soft (silken) tofu, ideally sundubu; 3 oz pork belly, thinly sliced (or canned tuna/seafood/omit for vegetarian); 1 each egg (large); 0.5 tsp toasted sesame seeds; 1 tbsp additional sliced scallion (for garnish); 0.25 tsp cracked black pepper

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time30m

Serves2

Make Kimchi Sundubu-jjigae 김치 순두부찌개 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Base

4 cups dashi stock (or anchovy-kelp stock)

1 cups water

1 1/2 tbs gochugaru (Korean red pepper flakes)

1/2 tbs gochujang (Korean red pepper paste)

1 tsp soy sauce (or jin-ganjang)

1 tsp Fish sauce

Aromatics & Seasoning

1 tbs vegetable oil (or neutral oil)

1/2 tsp Toasted sesame oil

1 1/2 tbs Garlic, minced

1 tsp Ginger, minced

2 tbsp scallions (green part), sliced

1/2 cups onion, thinly sliced

Kimchi & Vegetables

1 cups well-fermented napa cabbage kimchi, chopped

2 tbs kimchi juice (from jar)

1/2 cups zucchini, half-moon sliced

1/2 cups shiitake or button mushrooms, sliced

Protein

14 oz soft (silken) tofu, ideally sundubu

3 oz pork belly, thinly sliced (or canned tuna/seafood/omit for vegetarian)

1 each egg (large)

Garnish & Finish

1/2 tsp toasted sesame seeds

1 tbsp additional sliced scallion (for garnish)

1/4 tsp Cracked black pepper

Method

Prepare Broth & Base

Make stock

Combine dashi stock and water in a medium pot and bring to a gentle simmer over medium heat.

Whisk in gochugaru and gochujang until dissolved. Taste and stir in soy sauce and fish sauce. Keep at a low simmer and adjust seasoning if needed (add more kimchi juice or salt for tang/salt, more gochugaru for heat).

Sauté Aromatics & Proteins

Heat vegetable oil in a wide shallow earthenware pot (ttukbaegi) or a medium saucepan over medium heat. Add pork belly slices and cook, stirring, until edges begin to brown, about 2–3 minutes. If using canned tuna or omitting, start with aromatics only and proceed.

Add minced garlic and ginger; sauté 30–45 seconds until fragrant. Add sliced onion and cook 1–2 minutes until slightly softened.

Add chopped kimchi and cook, stirring, 2–3 minutes to slightly caramelize and deepen flavor.

Pour the simmering spiced broth into the pot with the kimchi and pork. Bring to a gentle boil.

Simmer Vegetables & Tofu

Add zucchini and mushrooms to the pot. Simmer 3–4 minutes until vegetables soften.

Using a spoon, gently scoop or pour the soft tofu into the simmering stew in large chunks (do not over-stir to keep tofu from fully breaking up).

Stir in kimchi juice and sesame oil. Simmer 2–3 minutes to allow the tofu to heat through and absorb flavors.

Finish & Serve

Crack the egg directly into the hot stew near the end of cooking. Cover the pot and let sit 1–2 minutes for a soft-set yolk (cook longer if you prefer a firmer egg).

Taste and adjust final seasoning with salt, additional fish sauce, or soy sauce as needed.

Turn off heat. Garnish with sliced scallion, toasted sesame seeds, and a pinch of black pepper. Serve hot in the pot with steamed rice on the side.