Dinner Recipes

Korean Tofu Stew

Inspired by traditional Korean sundubu-jjigae, this hearty, warming soup is filled with tangy kimchi, savory pork belly, and soft-cooked eggs. Instead of using coconut milk or heavy cream, we use soft tofu, which falls apart in the hot broth, making the soup creamy and luxurious; spicy chili flakes add a final layer of bright heat. We love that this simple, umami-rich dish comes together in just one pot—perfect for nights when you need a steaming-hot dose of comfort food without a lot of fuss. Ladle it into bowls and serve with hot cooked rice for an extra substantial, satisfying meal.

Serves: 4 to 6

Korean Tofu Stew
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Dinner

Korean Tofu Stew

Ingredients

1 tsp vegetable oil
1 small white onion, minced
2 garlic cloves, minced
½ lb pork belly, cut into ¼” pieces
1 16 oz jar kimchi, drained
2 tsp Kuze Fuku and Sons Traditional Umami Soup Base
2 (14-oz) packages soft tofu, drained and cut into 1” pieces
3 Tbsp sesame oil
3 Tbsp Korean chili flakes
3 large eggs
½ bunch green onions, thinly sliced
Jasmine rice, for serving

Directions

  1. Heat a large pot over medium heat. Add the vegetable oil, onion, and garlic. Cook, stirring often, until the onions are translucent, about 6 minutes. 
  2. Add the pork belly and cook, stirring often, until the pork is no longer pink, 5 minutes. 
  3. Add the kimchi, 4 cups of water, and the umami soup base. Stir to combine and bring to a simmer. Stir in the tofu. 
  4. In a small bowl, stir together the sesame oil and Korean chili flakes. Stir the mixture into the stew. 
  5. Crack the eggs directly into the stew and cook until the egg whites are cooked through and the yolks are jammy, 5 to 6 minutes. Remove from the heat, garnish with the green onions, and serve with jasmine rice.