Soft Tofu Stew (Sundubu Jjigae)

Soft Tofu Stew

Made using our homemade Cabbage Kimchi:

Cabbage kimchi 500g

Silken Tofu 2-3 trays

Pork Belly ½-¾ kg

Garlic 10 cloves

Sesame oil

1) Slice pork belly thinly and mince garlic cloves. Set aside.

2) Cut cabbage kimchi into smaller pieces and set aside till ready to use.

3) Preheat a little sesame oil in a claypot. Add minced garlic to the claypot and fry till slightly brown before adding in the sliced pork belly.

4) Fry till pork belly is fully cooked before adding in kimchi. Continue frying for 10-15 mins.

5) Add in kimchi water or stock (konbu/dashi stock preferred) till it covers the pork and kimchi. Simmer for 30 mins. Top up with more water/stock midway as desired and bring to a boil.

6) Cut each tray of tofu into 8 pieces and add into the claypot. Mix well.

7) Season to taste by adding some sugar and light soy sauce. (Crack an egg into the stew if desired.)

8) Remove from heat when done and serve with white rice.