Pork and Kimchi Sundubu Jjigae

A bright red, steaming broth where soft tofu delicately melts. The chili provides a bold heat that highlights the richness of the pork belly and the fermented acidity of the kimchi.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 617
• Protein: 30 g
• Carbs: 20 g
• Fat: 46 g

Ingredients

• 700 g silken tofu ( in large chunks )
• 200 g Pork belly ( thinly sliced )
• 200 g kimchi ( roughly chopped )
• 600 ml dashi stock
• 4 tbsp gochugaru
• 4 piece Garlic ( minced )
• 2 tbsp Sesame oil
• 2 tbsp Korean soy sauce
• 6 piece shiitake mushroom ( sliced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 piece Egg ( whole )

Instructions

1. Preparing the garnish

   Slice the pork belly into thin strips. Cut the kimchi into 2 cm pieces. Slice the shiitake mushrooms and scallions, separating the whites from the greens.

2. Searing the meat and chili base

   In a cast iron pot or small Dutch oven, heat the sesame oil. Sauté the pork until the fat becomes translucent. Add the scallion whites, minced garlic, and gochugaru. Stir vigorously: the oil should turn an intense red without burning the chili.

3. Adding liquid and simmering

   Stir in the kimchi and shiitake mushrooms. Deglaze with dashi broth and soy sauce. Bring to a boil, then simmer over medium heat so the flavors meld together.

4. Finishing with tofu and egg

   Delicately drop large spoonfuls of soft tofu into the bubbling broth. Let heat for 2 minutes. Crack an egg in the center, sprinkle with scallion greens, and remove from heat. The egg should remain wobbly.

Chef's tips

• Do not overmix the tofu once added; you want to keep generous chunks rather than a mush.
• If using an earthenware pot (ttukbaegi), it will retain heat long after serving, finishing the egg poaching at the table.

Storage

Consume immediately. Soft tofu releases water when sitting and loses its unique texture upon reheating.