Serves: 2
Time: 30 min
*Vegan option

Easy, one-pot Sundubu Kimchi Jjigae - or Soft Tofu Kimchi Stew - might be the ultimate Korean comfort food! This warming, slightly spicy and very easy stew is bursting with flavor and 'Oh Na Mi' so easy to make. The variations are endless when you get the base down. It is the perfect way to use up any leftovers AND it’s a good one-person meal as well. But because we feel like food should be shared, we made a recipe that serves two.

*If you want to make this dish vegan, you can simply leave out the meat and swap it with some oyster mushrooms for some texture. The anchovy paste can be substituted with doenjang

Ingredients

• 200g thinly sliced pork belly or shoulder
• 160g Oh Na Mi Original Kimchi (or our Bio Kimchi)
• 1-3 tsp gochugaru (depending on how spicy you like your jjigae)
• 1 tbs roasted sesame oil
• 1 tsp anchovy paste *(you won’t taste anchovy but it gives the stock more depth)
• 2 sheets of seaweed
• 100ml of kimchi juice OR 3 tbs of Oh Na Mi Kimchi Sauce
• 1 tbs Oh Na Mi Gochujang
• 500ml water
• 150g silken tofu
• 1 cluster of enoki mushroom
• spring onion

Let's Oh Na Mi This!

1. Heat up a pot on low to medium heat.
2. Add the sesame oil, thinly sliced pork belly, the Oh Na Mi Original Kimchi, anchovy paste, gochugaru, seaweed and some salt en pepper and cook until the meat is almost completely cooked - this will take about 2-3 minutes.
3. Add in the Oh Na Mi Gochujang, the water and the kimchi juice. If there is not a lot of juice in your kimchi, you can use the Oh Na Mi Kimchi Sauce.
4. Cover the pot, bring to a boil and let it cook for 10-15 minutes.
5. Chop a spring onion in the meantime for a nice colorful and flavorful garnish
6. Taste the broth to see if it needs any more seasoning, add more if needed. If the broth is too acidic you can add a little sugar to balance out the flavor.
7. Lastly add in chunks of your silken tofu and the enoki mushroom (or you can fry them in a pan in some oil for 2 minutes per side).
8. Serve with some spring onion on top and rice on the side, or let it soak up all the tasty and flavorful broth of the stew!

Variations for add ins:

• Canned tuna
• Chicken thighs in small pieces
• Any type of mushrooms
• Radish
• Egg
• Vegetables
• Potatoes
• Spam

Troubleshooting and tips:

• It’s too acidic! - Add a little sugar to balance the flavors
• It’s not acidic enough! - Add in a little more of the kimchi juice or the Oh Na Mi Kimchi Sauce
• How do i make it thicken up? - You could even use the water you washed the rice in (from the second wash onwards) because it’s full of starch!
  • Otherwise you could always mix a 1/2 tsp cornstarch with cold water and mix it in with the jjigae