Kimchi Sundubu Jjigae

A spicy Korean soft tofu soup enriched with kimchi and topped with a poached egg, perfect for a comforting meal. This variant features local flavors with the richness of a soft-boiled egg.

Estimated cost: ₱142–₱160

Prep 10 min · Total 25 min · Serves 1

Nutrition per serving: 510 kcal · 30 g protein · 17 g carbs · 37 g fat

Ingredients

• 1 cup soft tofu
• ½ cup kimchi
• 1 large egg
• 50g pork belly
• 2 stalks green onions
• 2 cloves garlic
• ½ onion
• 2 cups water
• 1 tbsp cooking oil

Steps

1. Chop the onion and green onions, and mince the garlic.
2. In a pot, heat the cooking oil over medium heat. Add the minced garlic and chopped onion, and cook until the onion is translucent and fragrant.
3. Add the pork belly and sauté until cooked through and slightly crispy, about 5–7 minutes.
4. Stir in the kimchi and cook for an additional 2–3 minutes until the flavors meld.
5. Pour in the water and bring to a boil. Reduce heat to a simmer.
6. Gently add the soft tofu into the pot, breaking it into large chunks. Simmer for 5 minutes to warm through.
7. Crack the egg directly into the soup, cover, and let it poach for about 2–3 minutes, or until the white is set.
8. Garnish with chopped green onions before serving hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).