Korean > Korean Stews

Kimchi Sundubu Jjigae Recipe

Ingredients with Measurements:
- 1 block of soft tofu (sundubu)
- 1 cup of chopped kimchi
- 1/2 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 4 cups of water or broth
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon of sesame oil

Special Equipment Needed:
- None

Step-by-Step Instructions:
1. Heat a pot over medium-high heat and add the vegetable oil.
2. Add the sliced onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped kimchi, gochugaru, and gochujang to the pot and stir well.
4. Pour in the water or broth and bring to a boil.
5. Reduce the heat to medium and let the soup simmer for 10-15 minutes.
6. Add the soft tofu to the pot and gently stir.
7. Season with soy sauce, salt, and pepper to taste.
8. Let the soup simmer for another 5-10 minutes until the tofu is heated through.
9. Drizzle sesame oil over the top of the soup and sprinkle with sliced green onions.
10. Serve hot with rice.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for sautéing
- Medium heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 150
- Total fat: 8g
- Total carbohydrates: 13g
- Protein: 8g

Substitutions for ingredients:
- Firm tofu can be used instead of soft tofu.
- Chicken or beef broth can be used instead of water.
- Chopped spinach or bok choy can be used instead of green onions.

Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use seafood broth and add shrimp or clams for a seafood version of the soup.
- Add a beaten egg to the soup for a creamy texture.

Tips and Tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Use fresh kimchi for the best flavor.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.

Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation Ideas:
- Serve the soup in individual bowls with a scoop of rice on the side.
- Garnish with additional sliced green onions or sesame seeds.

Garnishes:
- Sliced green onions
- Sesame seeds

Pairings:
- Steamed rice
- Korean side dishes like kimchi, pickled vegetables, or stir-fried vegetables

Suggested Side Dishes:
- Steamed rice
- Korean-style spinach or bok choy
- Stir-fried vegetables

Troubleshooting Advice:
- If the soup is too spicy, add more water or broth to dilute the spiciness.
- If the soup is too bland, add more soy sauce or salt to taste.

Food Safety Advice:
- Make sure to cook the soup until the tofu is heated through to prevent foodborne illness.

Food History:
- Sundubu jjigae is a popular Korean soup made with soft tofu and a variety of ingredients like seafood, beef, or kimchi.

Flavor Profiles:
- Spicy, savory, and slightly sour from the kimchi.

Serving Suggestions:
- Serve hot with rice and Korean side dishes.

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Region: Korean

Taste: Spicy, Sour, Umami, Savory, Tangy