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This is the ultimate fiery, nourishing, and deeply flavorful Korean comfort stew. It starts with a base of tangy, fermented kimchi and savory pork belly, fried until caramelised to create a powerful, umami-rich foundation. Soft, silken tofu is then gently broken into the bubbling, scarlet-hued broth, creating delicate clouds that melt in your mouth. It’s a complex, satisfying, and deeply restorative one-pot meal that balances spice, sourness, richness, and soft texture in every spoonful.

Minimum effort, Maximum flavors

Forget complicated stews. Soondubu jjigae is weeknight salvation in a pot—a dish where incredible depth of flavor is built not over hours, but in one sizzling pan in under 20 minutes. It delivers the kind of complex, restaurant-quality comfort that feels like a warm embrace: the pungent, tangy kick of aged kimchi, the rich, savory umami of seared pork belly, and the soothing, silken softness of tofu, all swimming in a fiery, deeply red broth that warms you from the inside out.

Crisp the pork belly

Don’t just cook the pork belly, render it until it’s golden and crispy. Start by placing the slices in a cold pot. Turn the heat to medium and let the fat slowly melt out, allowing the pork to fry in its own lard. Wait to add the kimchi until the pork is about 80% done and has begun to crisp at the edges. 

Master the Two-Chili Layer

For a balanced, deep heat, use both gochugaru (flakes) and gochujang (paste). Bloom the flakes with the kimchi to release their color and a clear, sharp heat. Add a spoonful of the paste to melt into the broth, providing a rounded, savory-sweet spice and a thicker, glossier body to the soup.

Add the tofu last

Silken tofu is fragile. Add the whole block at the end and break it apart gently with your spoon just before serving. This prevents it from dissolving into the broth during the longer simmer.

• made this? tag @notwasabi