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Kimchi Soft Tofu Stew with Pork

Kimchi soft tofu stew with pork and egg bubbling in a pot on a clean stovetop
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses:
Servings: 2
Ingredients
  • 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. 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. 2
    Add the chopped kimchi and cook for 3 to 4 minutes, stirring, until softened and fragrant.
  3. 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. 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. 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
Read it online: https://theasiantestkitchen.com/recipe/kimchi-soft-tofu-stew-with-pork/