Fiery Korean Tofu Soup with Pork Belly and Kimchi

 

Kimchi-sundubu-jjigae is a well known and popular spicy Korean soup made with pork belly (if you have guests who don't eat pork, you can leave out the pork or replace it with another type of meat), kimchi and tofu. This soup is my idea of food heaven as it is very comforting, nourishing and tasty! Kimchi-sundubu-jjigae does not just look striking, it also tastes great and tickles all my senses, so it's not just another pretty soup. I have tweaked this existing recipe to my taste. It is therefore my take on an existing dish.

What you will need

8 dried anchovies (head and guts removed)

5 ounces radish (peeled, washed and thinly sliced)

dried kelp (6 x 4 inch pieces)

2 tablespoons Korean hot pepper flakes (gochugaru)

1 teaspoon sesame oil

1 teaspoon vegetable oil

1/2 cup pork belly (cut into small pieces)

1/4 cup onion (chopped)

1 garlic clove (minced or chopped finely)

1 green pepper (roughly chopped)

350 grams well-fermented kimchi (chopped)

1 pinch salt (to taste, but roughly about 1 teaspoon)

1/2 teaspoon sugar

1 package soft tofu (cut in medium sized cubes)

1 tube silken tofu (cut tube in half)

1 egg

1 tablespoon soybean paste (doenjang)

2 sprigs spring onion (finely chopped)

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