Kimchi and Tofu Soondubu Jjigae (Korean Fermented Tofu Stew)

Soondubu jjigae is a Korean staple built around soft, silken tofu and a spoonful of well-fermented kimchi, simmered together until the broth turns spicy and savory. Garlic and ginger anchor the base, both common in immune-supportive cooking, along with gochugaru for warmth and color.

Kimchi itself is a traditional fermented food, and it's what gives this stew its distinctive tang. A cracked egg poached right in the simmering pot at the end adds protein and a rich, silky texture as it sets.

Serve it bubbling hot, straight from the pot, with steamed rice on the side to soak up the broth. It's a small, cozy stew that comes together in well under half an hour.