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
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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
- 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.
- Add the pork belly and cook, stirring often, until the pork is no longer pink, 5 minutes.
- Add the kimchi, 4 cups of water, and the umami soup base. Stir to combine and bring to a simmer. Stir in the tofu.
- In a small bowl, stir together the sesame oil and Korean chili flakes. Stir the mixture into the stew.
- 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.