Kimchi soft tofu stew (kimchi sundubu-jjigae: 김치순두부찌개)

Summary by Krater

Maangchi demonstrates how to make kimchi sundubu-jjigae, a spicy soft tofu stew with pork, kimchi, and anchovy kelp stock, served with rice and side dishes.

From the video

Answers: How do I make kimchi sundubu-jjigae at home?

• Korean spicy soft tofu stew
• Anchovy kelp stock making
• Kimchi sundubu-jjigae recipe
• Side dishes for Korean meals

Ingredients

• 1 package soft tofu
• 8 dried anchovies
• 3 oz korean radish
• palm-sized dried kelp
• 4 cups water
• 2 tbs hot pepper flakes
• 1 ts sesame oil
• 1/2 cup pork
• null onion
• 1 large clove garlic
• null green onion
• 1/2 cup chopped kimchi
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 egg

What it concludes

• Dried anchovies must be used instead of fresh anchovies to make a good stock.
• Making anchovy kelp stock is essential for flavorful sundubu-jjigae.
• Cooking kimchi sundubu-jjigae in a ttuk-bae-gi earthenware pot enhances the dish.