Spicy Korean Kimchi Tofu Soup (Sundubu Jjigae)
A cozy and fiery Korean kimchi tofu soup loaded with pork belly, tender soft tofu, vegetables, and a gently poached egg, served alongside steamed white rice.
When the weather turns cool, there is nothing quite like a steaming bowl of spicy kimchi tofu soup to warm you from the inside out. This comforting dish builds its rich, savory depth by stir-frying pork belly and aromatic red onion with fermented kimchi before simmering it into a flavorful broth. Finished with silky tofu, a cracked egg, and a blend of chili pastes and powders, it delivers a deeply satisfying balance of heat, tang, and umami.
Ingredients
- 200 g pork belly
- 1 cup kimchi
- 1 red onion
- 1 zucchini
- 1 block tofu
- 1 egg
- 2 cloves garlic
- 2 stalks scallions
- 1 tbsp sesame oil
- 1 tbsp Korean hot paste
- 1 tbsp coarse chili powder
- 1 tsp fine chili powder
- 1 tbsp oyster sauce
- 1/2 tsp black pepper powder
- 1/2 tsp MSG
- 2 cups water
- to taste green and red chili peppers
Instructions
- 1Stir-fry pork belly
Heat sesame oil in a pan over medium heat, add the pork belly pieces, and stir-fry until the surface changes color and renders its fat.
Tip: Make sure the oil is heated before adding the pork to render the fat nicely. - 2Stir-fry Red Onion
Add sliced red onion directly into the pan with the pork and continue to stir-fry until the onions begin to soften and release their aroma.
Tip: Stir-fry over medium heat so the onions soften without burning. - 3Add and Stir-fry Kimchi
Pour the prepared kimchi into the pan along with the pork and red onions, stirring continuously until the kimchi becomes fragrant and well combined.
Tip: Make sure to incorporate the kimchi juices into the meat for a deeper flavor base. - 4Add Zucchini
Add the chopped zucchini pieces into the pan with the existing mixture and stir-fry until the vegetables start to soften slightly.
Tip: Zucchini adds a natural sweetness that balances the spicy kimchi flavor. - 5Pour in Water
Pour an appropriate amount of water directly into the pan over the stir-fried ingredients to form the soup base.
Tip: Use warm water if possible to maintain the cooking temperature of the pan. - 6Season the Boiling Soup
Add chopped scallions, minced garlic, coarse chili powder, fine chili powder, Korean hot paste, oyster sauce, black pepper powder, and MSG into the boiling soup. Stir everything evenly, cover the pan, and simmer over low heat for five minutes to develop the deep flavors.
Tip: Adjust the chili powders according to your preferred heat level. - 7Add tofu
Gently add the pieces of tofu directly into the simmering kimchi soup broth.
Tip: Add the tofu gently to avoid breaking the soft blocks. - 8Crack in an egg
Crack a fresh egg directly into the bubbling soup without stirring, allowing it to poach gently in the rich broth until the white is set.
Tip: Do not stir after adding the egg if you want the yolk to remain intact.
