Korean Kimchi Soft Tofu Stew

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Korean soft tofu is something our family must eat almost every week. So I thought it’s a good idea to share this recipe with you. It’s super quick and easy. Enjoy!



3 cups of water
1 dried kelp
A handful of dried anchovies
5 dried shiitake mushrooms
1 tablespoon of sesame oil
3 ounces of pork belly
1/2 onion
3 cloves of minced garlic
3 ounces of kimchi
2 tablespoons of Korean chili flakes
1 teaspoon of salt
2 tablespoons of soy sauce
1 tablespoon of sugar
1 pouch of Korean silk tofu
A handful of scallions
1 egg


First, add 3 cups of water in a pot, then 1 dried kelp, a handful of dried anchovies, and 5 dried shiitake mushrooms. Boil it for 30 minutes. After it has reached the boiling point, turn to low heat. Now take out the ingredients.


In another pot, 1 tablespoon of sesame oil and 3 ounces of pork belly, cook over medium-high heat until golden. Take it out and put aside.


With the pork oil in the pot, introduce 1/2 of an onion, and cook until soft. Then put in 3 cloves of minced garlic and stir-fry until the aroma permeates. Now add 3 ounces of kimchi, the pork belly, and mix well. Pour the anchovy stock in the pot, add 2 tablespoons of Korean chili flakes, 1 teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 pouch of Korean silk tofu. Break the tofu into big chunks then cover the lid and cook until boil. We are almost there!


At this point, heat up a clay pot, and transfer the tofu into it. The clay pot is going to make everything taste better, hotter, and maintain the temperature for longer. Add some scallions. And lastly and an egg. Woohoo! This is what I call, CiCiLicious! Enjoy!

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