Step 1

Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling.Reduce the heat to low and boil another 20 minutesRemove from the heat and strain. It will make about 2 cups of stock.

Step 2

Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.

Step 3

Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less.Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute. Add the pork. Stir for 3 minutes until the pork is no longer pink. Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat.Add the salt and the sugar and mix well.Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock.Put the hot pepper mixture on top and spread it with the spoon. Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.

Step 4

Sprinkle with the chopped green onion and serve with rice and a few more side dishes.

Step 5

Jang-geum Charlotte, NC joined 9/20 & has 9 commentsPosted October 19th, 2020 at 10:04 pm | Log in to reply. My kimchi sundubu jjigae! Yum yum..cant stop eating…See full size image Maangchi New York City joined 8/08 & has 108 commentsPosted November 11th, 2020 at 1:11 pm | Log in to reply. Yum! lemons Chicago, IL, USA joined 3/20 & has 4 commentsPosted October 15th, 2020 at 7:03 pm | Log in to reply. Thank you so much for the recipe, Maangchi! I made this for the very first time today – I used half cabbage kimchi and half homemade buchu-kimchi from your other recipes. :) It turned out so rich and so delicious!See full size image Maangchi New York City joined 8/08 & has 108 commentsPosted October 17th, 2020 at 6:42 am | Log in to reply. Mouthwatering! Jennypurr23 Philippines joined 9/20 & has 1 commentPosted September 8th, 2020 at 10:36 am | Log in to reply. Made it with the traditional kimchi I made from another one of your recipes and this is just divine! This is my fave Korean food so far and your recipe did not disappoint. Thank you so much Maachi!See full size image Maangchi New York City joined 8/08 & has 108 commentsPosted October 17th, 2020 at 6:43 am | Log in to reply. Yes, it looks so good! Congratulations! helenj London joined 5/20 & has 2 commentsPosted August 2nd, 2020 at 9:06 am | Log in to reply. Delicious!! I made it with homemade kimchi from your recipe. My stomach feels so happy (and so full…)See full size image Jez Singapore joined 7/20 & has 2 commentsPosted July 23rd, 2020 at 1:07 am | Log in to reply. Made it using your recipe. Your recipe is so easy to follow and they are all so delicious! Thank you.See full size image subhi Canada joined 6/20 & has 1 commentPosted June 20th, 2020 at 2:45 am | Log in to reply. Hi Maangchi, thank you for the recipe! Is it possible to make this with vegetable broth instead? Peline Singapore joined 6/20 & has 1 commentPosted June 16th, 2020 at 7:49 am | Log in to reply. Thank you Maangchi for the recipe, I have always order this when i go to Korean restaurant, and finally i made it with the earthen pot and metal rice bowl. Super delicious, it’s going to be one of my regular now. Kamsahamida !See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 17th, 2020 at 7:34 am | Log in to reply. Yay, Now you can make this stew at home. Congratulations! piperjohn3 NYC joined 12/11 & has 10 commentsPosted May 17th, 2020 at 8:36 pm | Log in to reply. Today was the first day I felt my sense of smell and taste were really back completely after recovering from (mild) COVID-19 three weeks ago. So masked up, rode a bike downtown, bought fresh radish and scallions, and made this with extra fermented kimchi and berkshire pork belly.It was a nuclear flavor explosion just like I remembered.I am happier than I’ve been in weeks. I had really been missing an important dimension of my life. Thank you Maangchi for teaching me how to make kimchi sundubu-jiggae. Tomorrow–seafood! turkie33 chicago joined 4/20 & has 1 commentPosted April 30th, 2020 at 12:46 am | Log in to reply. I saw that you made 2 side dishes when I originally saw the video on youtube. A bean sprout one and a bok choy one. Do you have recipes on here for those? I made your kimchi since had i bought fermenting jars and it turned out excellent! Now i’m finding recipes from you to use my kimchi, and I want to make the sides along with! BabyJelly Switzerland joined 4/20 & has 1 commentPosted April 22nd, 2020 at 12:58 pm | Log in to reply. I recently made this for my family and it was delicious. I skipped the kimchi because I did not have any left, yet it still turned out fine. I did not know if you are supposed to put rice in it or add it on top of rice so I just went with the former.In order to make this I made a huge batch of anchovy stock so that I could use it for other dishes later on as well. I even re-used some of the stock ingredients following the recipes in Maangchi’s second book. It all turned out super yummy and my family really enjoyed the meal. I also made a salad just because my family and I usually have some kind of salad with our meal and it worked surprisingly well even though the recipe was not Korean hahaha.I thought I would share some pictures (keep in mind I am by no means a chef! I just really love cooking in my free time ^-^)Thank you so much for your great recipes Maangchi! <3See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 22nd, 2020 at 3:24 pm | Log in to reply. Reading your message, I’m sure you have been getting into Korean food for a while!“I made a huge batch of anchovy stock so that I could use it for other dishes later on as well.” That’s what I do, too! I freeze the stock and use it when I need it. https://www.maangchi.com/recipe/chaeso-gukmulRegarding spicy soft tofu stew (sundubu jjigae), it will be delicious as long as the broth is delicious. Happy cooking!