Kimchi Jjigae (Kimchi-Tofu Stew)

Let's Cook

1. Step 1.

   Heat in a soup pot or Dutch oven over medium heat: 1 tablespoon vegetable oil

2. Step 2.

   When the oil shimmers, add: 2 tablespoons gochujang; 3 garlic cloves, minced

3. Step 3.

   Allow the gochujang to fry until the oil is bright red, about 1 minute. Stir in: 2 cups drained and chopped kimchi; ½ pound pork shoulder, country ribs, or pork belly, trimmed and cut into ½-inch cubes; 1 tablespoon gochugaru or ½ teaspoon red pepper flakes

4. Step 4.

   Cook, stirring, until the gochujang starts to stick to the bottom of the pot, about 5 minutes. Stir in: 6 cups water, vegetable broth, or chicken stock; (Up to ½ cup kimchi brine)

5. Step 5.

   Simmer, partially covered, for 30 minutes. Add: 12 ounces firm tofu, cut into 1-inch cubes, or crumbled soft or silken tofu; 1 tablespoon toasted sesame oil

6. Step 6.

   Cook 5 minutes more. Once the mixture has come back to a simmer, if desired, make four depressions in the soup and add: (4 large eggs)

7. Step 7.

   Cover and cook for 6 to 10 minutes more, depending on how done you want your eggs. Remove from the heat. If using eggs, transfer an egg to each of four serving bowls. Stir into the broth: 4 green onions, chopped; ½ teaspoon black pepper; Soy sauce or fish sauce to taste

8. Step 8.

   Ladle the soup into the bowls and serve piping hot with: Cooked short-grain white rice