Classic Korean Kimchi Tofu Soup (Sundubu-jjigae style)

A hearty, spicy Korean kimchi soup built with tender pork belly, silken tofu, zucchini, and enoki mushrooms, simmered in a rich, tangy, and deeply satisfying broth.

Ingredients

• 200 g aged kimchi
• 150 g pork belly slices
• 1 block silken tofu
• 1 zucchini
• 1 pack enoki mushrooms
• 1 red onion
• 2 stalks green onion
• 2 tbsp Korean chili paste
• 2 tbsp cooking oil
• 3 cups hot water
• to taste roasted sesame seeds

Instructions

1. 1Slice the zucchini

   

   Place the zucchini on a wooden cutting board and use a large cleaver to slice it into even rounds.

   Tip: Keep your fingers curled inward to safely guide the knife while cutting.
2. 2Slice the green onions

   

   Cut the green onion stalks into strips on the cutting board. These aromatics will help build a savory flavor base for the soup.

   Tip: You can separate the white and green parts, using the whites for stir-frying and saving the greens for the final garnish.
3. 3Prepare the red onion

   

   Get the red onion ready to be stir-fried. The onion will provide a mild, natural sweetness to balance out the tanginess of the kimchi.

   Tip: Red onions tend to have a bolder, slightly sharper flavor than yellow or white onions, which pairs perfectly with the strong taste of kimchi.
4. 4Stir-fry pork belly and onion

   

   Heat oil in a wok over medium-high heat until hot, then add pork belly slices and red onion. Stir-fry continuously until the pork releases its fat and the onions become translucent and aromatic.

   Tip: Ensure the wok is properly preheated before adding the meat to prevent sticking and build a rich flavor base.
5. 5Stir-fry with kimchi

   

   Once the pork belly and red onions are fragrant and slightly browned, add the kimchi to the hot wok. Stir-fry everything together to let the flavors meld and release the aroma of the kimchi.

   Tip: Aged, well-fermented kimchi is ideal for this soup, as it provides a deeper and more authentic flavor compared to fresh kimchi.
6. 6Add zucchini and enoki mushrooms

   

   Transfer the sliced zucchini and fresh enoki mushrooms from the white bowl directly into the wok. Toss and stir them together with the previously fried pork and onions.

   Tip: Add vegetables that take slightly longer to absorb flavors early so they meld well with the soup base.
7. 7Add hot water to the wok

   

   Pour hot water from a kettle directly into the wok containing the stir-fried ingredients to build the soup base.

   Tip: Adding hot water helps maintain the cooking temperature and brings the broth to a boil faster.
8. 8Add Korean chili paste

   

   Add two generous scoops of red Korean chili paste directly into the simmering soup base. Stir thoroughly until the paste is fully dissolved, giving the broth its signature vibrant color and spicy depth.

   Tip: Adjust the amount of chili paste based on your spice tolerance and preference.

Storage & Reheating

Burn It Off

Frequently Asked Questions