Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of kimchi, chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of gochujang (Korean chili paste)
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped kimchi and gochujang to the pot and stir to combine. Cook for another 2-3 minutes until the kimchi is slightly softened.
4. Pour in the vegetable broth and soy sauce and bring the mixture to a boil.
5. Reduce the heat to low and add the cubed tofu to the pot. Simmer for 10-15 minutes until the tofu is heated through and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Drizzle sesame oil over the top of the soup and sprinkle sliced green onions on top.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Shrimp or chicken can be added for extra protein.
- Red pepper flakes can be used instead of gochujang.
Variations:
- Add rice cakes or noodles to make it a heartier meal.
- Use different types of kimchi for different flavors.
- Add mushrooms or other vegetables for extra nutrition.
Tips and tricks:
- Use firm tofu to prevent it from falling apart in the soup.
- Adjust the amount of gochujang to your desired level of spiciness.
- Make sure to stir the soup occasionally to prevent the tofu from sticking to the bottom of the pot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Steamed rice, Korean BBQ, or a side salad.
Suggested side dishes:
Kimchi fried rice, Korean pancakes, or steamed vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the tofu falls apart, try using extra firm tofu or add it to the soup towards the end of cooking.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Kimchi and tofu jjigae is a popular Korean soup that is often served as a comfort food.
Flavor profiles:
Savory, spicy, and slightly sour.
Serving suggestions:
Serve hot with steamed rice and a side dish.
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Region: Korean