Tofu Kimchi Jjigae

Tofu Kimchi Jjigae

from pickledplum.com

35 minutes is all you need to make this comforting kimchi jjigae. With its salty, savory, and smoky flavors, this classic Korean kimchi stew can be served as a main with a side of rice, or as part of a family style meal.

Ingredients

  • 1 tablespoon vegetable oil or grapeseed oil
  • 2 cups kimchi, cut into bite size pieces
  • 1 small onion, finely sliced
  • 2 garlic cloves, minced
  • 4 cups water
  • ¼ cup kimchi juice
  • 2 teaspoons gochugaru
  • 1 teaspoon gochujang
  • ½ tablespoon soy sauce
  • 1 block (12 to 14 ounces) firm tofu, drained and sliced into bite size pieces
  • 3 green onions, finely chopped
  • Salt, to taste

Directions

  1. 1

    In a medium pot over medium high heat, add the oil, kimchi, onion, and garlic.

  2. 2

    Stir fry for 5 to 7 minutes, until the onions and kimchi have softened.

  3. 3

    Add the water, kimchi juice, gochugaru, gochujang and soy sauce.

  4. 4

    Bring the soup to a boil and add the tofu.

  5. 5

    Bring to a boil again and lower the heat to a bubbling simmer. Cover and cook for 15 minutes.

  6. 6

    Turn the heat off, add the green onions, and season with salt, if needed. Serve hot with a side of rice.