Kimchi and Soft Tofu Stew (Kimchi Sundubu Jjigae | 김치순두부찌개) with Kate Moran

Today, I'm joined by one of my BFFs, the wonderful Kate Moran! We're making the perfect cozy stew for a cold winter day, kimchi sundubu jjigae.

Follow Kate and the Asian Comedy Fest on Instagram:
https://www.instagram.com/kickasskmo/
https://www.instagram.com/asiancomedyfest/

Learn more about the Asian Comedy Fest: https://asiancomedyfest.com

Buy your own dolsot from Amazon (affiliate link!): https://amzn.to/3ZehXNy

Get your own Nothing Bad Happens on Medium shirt: https://emily-duncan.com/merch/

Get Maangchi's original kimchi sundubu-jjigae recipe here (she's the queen of Korean cooking): https://www.maangchi.com/recipe/sundubu-jjigae

Or follow our version:

Stock:
8 large dried anchovies, heads and guts removed
5 ounces of radish, peeled, washed, and sliced
7 small sheets dried kelp, rinsed
4 cups water

Pepper mix:
2 ½ Tbsp Korean coarse hot pepper flakes (gochugaru)
2 tsp toasted sesame oil

Stew:
1 Tbsp vegetable oil
1 ½ cups pork belly, cut into bite-sized pieces
½ cup yellow onion, chopped
4 cloves garlic, minced
1 scallion, thinly sliced
1 cup vegetarian kimchi, chopped
1 tsp kosher salt
½ tsp sugar
1 tube (11 oz) sundubu extra soft tofu
1 egg

To make the stock:
Combine anchovies, kelp, radish slices, and water in a pot. Bring to a boil then turn down the heat. Simmer (covered) for 30 minutes and strain.

To make the stew:
- Combine gochugaru and sesame oil
- Add vegetable oil, onion and garlic to dolsot and bring up to temp by heating on medium until sizzling, stirring occasionally with a wooden spoon
- Add pork belly and cook until no pink remains on the outside of the pork
-Add kimchi and stir, cooking just a minute or two, then add stock to about an inch below the top of the pot (or a little lower), leaving room for your sundubu
- Cover and cook over medium heat for 10 minutes
- Add salt, sugar, and tofu, and stir, just breaking up the sundubu into bite sized pieces (leaving a few a little larger)
- Add hot pepper paste and egg on top, garnish with sliced scallion, and cover and simmer gently another minute or two, until the egg whites are cooked but the yolk remain runny
- Take off heat, break up egg, and stir slightly, then ladle over rice (or serve with rice on the side) and enjoy!

Видео Kimchi and Soft Tofu Stew (Kimchi Sundubu Jjigae | 김치순두부찌개) with Kate Moran канала No Expert with Emily M. Duncan