Description
This Spicy Korean Soft Tofu Stew is a comforting and flavorful dish that can be prepared in just 30 minutes. Featuring a rich broth made from anchovy or chicken stock, tender silken tofu, and hearty pork belly, this stew is infused with the tangy bite of kimchi and the umami of enoki mushrooms. A perfect balance of spicy, savory, and nutty flavors, topped with a silky cooked egg and fresh green onions, served alongside steamed short grain rice, makes this stew a satisfying and warming meal.
Ingredients
Scale
Broth and Seasonings
- 4 cups anchovy stock or low-sodium chicken stock or dashi stock
- 2 tablespoons kimchi juice (optional for a spicier flavor)
- 2 tablespoons regular soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon white granulated sugar
- 1 tablespoon gochugaru (Korean red chili flakes; omit for milder dish)
Main Ingredients
- 1 package silken tofu (soft tofu)
- 200 grams pork belly strips (can substitute with beef or mushrooms for vegetarian)
- 1 cup kimchi
- 100 grams enoki mushrooms
- 1 medium onion, diced finely
- 3 cloves garlic, minced
- 1 large egg
Garnish and Serving
- 2 tablespoons green onion, finely chopped
- 2 cups cooked short grain rice
Instructions
- Cook the Pork Belly: Heat a small pot or Korean earthenware clay pot over medium heat. Add the sliced pork belly strips and fry for about 2 minutes until they are cooked through and slightly browned.
- Sauté Aromatics: Add the minced garlic and diced onion to the pot with the pork. Sauté together until the onions become translucent, which usually takes a couple of minutes, allowing the flavors to meld and release sweetness.
- Add Seasonings: Stir in the regular soy sauce, fish sauce, sesame oil, white granulated sugar, and gochugaru. Continue cooking for another 1-2 minutes until the spices fully incorporate and the onions soften further.
- Simmer the Broth: Pour in your choice of stock along with the kimchi juice if using. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer uncovered for 20 minutes to develop deep flavors.
- Add Tofu and Mushrooms: Gently add the soft tofu into the center of the pot, breaking it into large chunks carefully to keep its creamy texture intact. Arrange the enoki mushrooms in two small bunches beside the tofu. Let them simmer together for 1 minute to warm through.
- Finish with Egg and Garnish: Crack a raw egg directly into the center of the stew over the tofu. Allow it to cook until it reaches your preferred doneness. Finally, garnish with the finely chopped green onions before serving.
- Serve: Serve hot alongside 2 cups of cooked short grain rice for a complete, comforting meal.
Notes
- For a vegetarian version, substitute pork belly with mushrooms such as shiitake or additional enoki mushrooms and replace fish sauce with soy sauce or a vegetarian umami seasoning.
- Adjust the level of spiciness by controlling the amount of gochugaru you add or by omitting the kimchi juice.
- Use a Korean earthenware pot (ttukbaegi) if available, which helps retain heat and enhances cooking authenticity.
- Soft tofu is delicate and should be added gently to avoid breaking into too small pieces.
- The egg can be cooked to your liking; for runny yolk, cover the pot briefly after adding the egg.
- The stew can be made with anchovy stock for traditional flavor or substituted with chicken or dashi stock for different nuances.
