Korean Soondubu Jjigae with Kimchi (Beef, Pork, or Vegan)

Delicious, comforting, and cozy kimchi soondubu jjigae recipe that's easy and quick to make! You can use beef, pork, or mushrooms for a vegan version.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Soup

Cuisine: Korean

Servings: servings

Ingredients

1 tbsp sesame oil
1/4 cup onion chopped
3 garlic cloves minced
4 oz skirt steak or pork belly (can use any tender steak or cut of pork) or enoki mushrooms, for vegan
1 cup water
1/4 cup kimchi juice
1 tbsp gochugaru plus more to taste
1/2 cup fermented kimchi sliced thinly
12 oz silken tofu
1 tsp salted shrimp (saewoojeot) or soy sauce, for vegan
1 egg omit for vegan
Chopped green onions for garnish

Instructions

Before you begin, chop the onion, garlic, and kimchi. Slice the meat into small pieces.
Heat sesame oil in a pot over medium high heat, then add onion and garlic. Stir cooking for 2-3 minutes until lightly browned.
Add meat and cook stirring for 3 minutes until browned on the outside.
Stir in water, kimchi juice, gochugaru, and kimchi. Once it comes to a boil, lower heat to medium, cover, and simmer for 5 minutes.
Stir in large chunks of silken tofu and salted shrimp, then simmer for 3 minutes.
Crack an egg in and stir.
Turn off heat, sprinkle with green onions, then serve.

Video

Notes

Serving and Storage Tips

Soondubu is a main dish that is best enjoyed with a bowl of rice and some banchan (side dishes), like this Korean cucumber salad. For more Banchan recipes, check out my cookbook: Korean Paleo.

Leftovers will last in the fridge stored in an airtight container for up to 3 days. Just heat it up on the stovetop until it comes to a boil and serve.

Nutrition