Recipe: Kimchi Jjigae 🔗

Ingredients 🔗

• 2 cups kimchi, chopped
• 1/2 cup kimchi juice
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cups water or chicken stock
• 3 ounces firm tofu, cubed
• 2 green onions, sliced

Directions 🔗

Step 1 🔗

In a large pot over medium heat, add the kimchi and kimchi juice. Cook for 5 minutes until the kimchi is softened and the liquid is reduced.

Step 2 🔗

Add the garlic, onion, gochujang, sesame oil, and soy sauce. Stir until everything is evenly combined.

Step 3 🔗

Add the water or chicken stock and bring to a boil. Lower heat to medium low and simmer for 10 minutes.

Step 4 🔗

Add the cubed tofu and simmer for an additional 5 minutes. Taste and adjust seasonings if needed. Garnish with green onions before serving.

Preparation, cooking time and yield 🔗

Preparation time: 10 minutes

Cooking time: 20 minutes

Yield: 4 servings