Kimchi Sundubu-Jjigae
- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 692
- Total Fat
- 55 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 56 milligrams
- Sodium
- 1802 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 27 grams
- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 692
- Total Fat
- 55 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 56 milligrams
- Sodium
- 1802 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 27 grams
Ingredients
Directions
- Fill a large saucepan with 7 cups water and add the dasima. Let the dasima soak until it doubles in size and the water turns slightly green-yellow, about 30 minutes.
- Meanwhile, remove the heads of the anchovies and split them in half along the spines to remove the black innards. Bring the dasima pot to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 2 minutes.
- Discard the dasima, then add the anchovies, white and light-green scallion parts and half of the onion. Bring back to a boil, lower the heat to medium-low and cook at a gentle boil (3 to 4 bubbles bursting on the surface at one time) with a lid partially covering the pot. Cook until some broth has evaporated and 3 1/2 to 4 cups of slightly darker broth remain, 30 to 50 minutes.
- Strain the broth through a fine-mesh strainer set over a large bowl. Discard the solids and set aside the broth for later use. Rinse and dry the saucepan to use for making the stew.
- Roughly chop the remaining onion half. Combine the onion, garlic, gochugaru, fish sauce, chili oil, sesame oil, rice vinegar, soy sauce, sugar and 1/2 teaspoon salt in a mini food processor and blend. Set aside.
- Heat the canola oil in the same large saucepan over medium-high heat. Add the pork belly and 1/4 teaspoon salt and cook, stirring occasionally, until the pork is browned on some sides and some fat has rendered, 5 to 6 minutes. Add the blended seasoning to the pork belly and cook until the seasoning turns slightly darker and is mostly dry when stirred and gathered onto one side of the pan with a wooden spoon, 5 to 6 minutes.
- Add the kimchi and cook, stirring occasionally, until the kimchi brine evaporates, 3 to 4 minutes. Pour about 3 1/2 cups of the reserved broth into the pan and bring to boil over medium-high heat. Lower the heat to medium and let simmer for 5 minutes. Add the soft tofu and cook until the tofu is warmed and heated through, about 5 minutes. Gently break the tofu a little further with a ladle. Adjust the soup seasoning as needed. Garnish the soup with the chopped scallion greens and serve immediately with steamed rice.
Cook’s Note
Fine gochugaru is powder-like and available at Korean markets or online. Alternatively, you can press coarse gochugaru through a fine-mesh sieve or grind it in a spice grinder. We’ve added pork belly to enhance the flavor, but it can also be left out to make a meatless version. Store-bought kimchi may not be fully ripe when you bring it home. To ripen it further, ommend that you open it and allow it to sit covered in the refrigerator for up to a week to continue fermenting and ripening for the best flavor in this stew.
