Ingredients with Measurements:
- 1 block of soft tofu (sundubu)
- 1 cup of chopped kimchi
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1 green onion, chopped (optional)
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped kimchi and gochujang, and stir-fry for 2-3 minutes.
4. Pour in the water and soy sauce, and bring to a boil.
5. Reduce the heat to low, and simmer for 10 minutes.
6. Add the soft tofu, and gently stir to combine.
7. Cook for another 5-7 minutes, until the tofu is heated through.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onion (optional).
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180 per serving
- Fat: 10g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Firm tofu can be used instead of soft tofu.
- Chicken or beef can be added for extra protein.
- Vegetable oil can be replaced with sesame oil for a nuttier flavor.
Variations:
- Seafood such as shrimp or clams can be added for a seafood version.
- Mushrooms or zucchini can be added for a vegetarian version.
Tips and tricks:
- Use good quality kimchi for the best flavor.
- Be careful not to break the tofu when adding it to the pot.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
- Store leftovers 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 side of rice.
Garnishes:
- Chopped green onion, sesame seeds, or sliced chili peppers.
Pairings:
- Serve with a side of rice and Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice, Korean-style spinach, or cucumber salad.
Troubleshooting advice:
- If the soup is too spicy, add more water or reduce the amount of gochujang.
- If the soup is too salty, add more water or reduce the amount of soy sauce.
Food safety advice:
- Make sure to cook the soup until the tofu is heated through to avoid any potential foodborne illness.
Food history:
- Sundubu jjigae is a popular Korean soup made with soft tofu and various ingredients such as seafood, meat, or vegetables.
Flavor profiles:
- Spicy, savory, and slightly sour from the kimchi.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean