Easy Kimchi Soft Tofu Stew with Pork

I make some version of this kimchi tofu stew almost every week when I’m short on time. My favorite version has pork belly, but I made this batch with ground pork because that’s what I had. Tangy kimchi, soft tofu, pork, and an egg make a cozy dinner in about 20 minutes. Serve it with rice to catch every bit of broth.

This is a kimchi-forward soft tofu stew. The aged kimchi gives it tang, while the delicate tofu makes it silky.

Why aged kimchi matters

Choose well-fermented kimchi that tastes tangy, rather than fresh kimchi. It gives the broth flavor quickly without a long simmer. Start with no more than a tablespoon of kimchi juice and taste at the end. If your kimchi is especially sour, you may not need extra juice.

I used Jongga sliced cabbage kimchi and Pulmuone extra soft Soon Tofu for the photographed batch. The tofu goes in near the end so it doesn’t fall apart.

For the broth in the photos, I used Three Crabs fish sauce, Knorr chicken flavor bouillon, and Totole mushroom bouillon. Other brands work too; taste before adding extra salt because their salt levels vary.

Recipe Card

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Kimchi Soft Tofu Stew with Pork

Author: phuongle19 Cooking Method: Stovetop Cuisine: Korean Courses: Main

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 2

Ingredients

Servings

• ¹⁄₂ pound ground pork or thinly sliced pork belly
• 1 pinch salt (for the pork)
• ¹⁄₂ small onion, sliced
• 1 cup chopped well-fermented kimchi
• 1 tablespoon kimchi juice, optional to start
• 2 cups water
• 1 teaspoon fish sauce
• 1 teaspoon chicken bouillon powder
• 1 teaspoon mushroom bouillon powder
• 1 teaspoon sugar
• ¹⁄₄ teaspoon MSG
• 1 package soft or silken tofu (10 to 14 ounces)
• 1 egg
• 1 teaspoon toasted sesame oil
• ¹⁄₂–1 teaspoon gochugaru or crushed red pepper flakes (optional; use a pinch of pepper flakes)
• Sliced green onion and cooked rice, for serving

Instructions

1. Season the pork with a small pinch of salt. Cook it with the onion in a small pot over medium heat until cooked through. Let pork belly render and lightly brown. If using lean ground pork, add a little neutral oil if the pot looks dry.
2. Add the chopped kimchi and cook for 3 to 4 minutes, stirring, until softened and fragrant.
3. Add the water, fish sauce, both bouillon powders, sugar, MSG, and optional gochugaru or pepper flakes. Add up to 1 tablespoon kimchi juice only if your kimchi needs it. Bring to a boil, then simmer for 5 to 7 minutes.
4. Cut soft tofu into large pieces or spoon silken tofu directly into the pot. Simmer for about 3 minutes, stirring as little as possible. Crack in the egg and let it cook to your liking.
5. Turn off the heat and add toasted sesame oil. Taste the broth. Add more kimchi juice if it needs tang, or a splash of water if it is too sharp or salty. Top with green onion and serve hot with rice.

Keywords: kimchi tofu stew, kimchi sundubu, pork kimchi stew

Other protein options

• Pork belly: My first choice. Slice 1/2 pound thinly and let it render before adding the kimchi. Its fat makes the broth richer.
• Ground pork: The quick version I made here. Brown 1/2 pound with the onion.
• Beef: Use 1/2 pound shaved ribeye, other thinly sliced beef, or ground beef. Brown it with the onion. Add a little neutral oil for a lean cut.
• Canned tuna: Use one or two drained 5-ounce cans. Cook the onion and kimchi in a little neutral oil, make the broth, and add the tuna during the last 2 to 3 minutes. Taste before adding more fish sauce, especially if the tuna is salted. Oil-packed tuna makes a richer stew.

Tips for the best bowl

• Taste your kimchi first. Its sourness and saltiness determine how much juice the broth needs.
• Handle the tofu gently. Add it near the end and avoid stirring. Spoon silken tofu into the pot if it is too delicate to cut.
• Add sesame oil at the end. A teaspoon gives the stew a warm, nutty finish.
• The egg is optional. I like cracking one into the simmering stew, but the soup works without it.

Frequently asked questions

Is this kimchi-jjigae or sundubu-jjigae?

It’s a kimchi-forward soft tofu stew. Aged kimchi and pork give it the flavor of kimchi-jjigae; very soft tofu as a main ingredient brings it close to kimchi sundubu-jjigae. Either way, serve it hot with rice.

Can I use fresh kimchi?

You can, but it won’t give the broth the same tangy depth in such a short cooking time. Well-fermented kimchi works best here.

Can I make it ahead?

The broth, pork, and kimchi can be made ahead and refrigerated for up to 3 days. Reheat until hot, then add tofu and egg just before serving.