Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup kimchi, chopped
- 1/4 cup gochujang (Korean chili paste)
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 green onion, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the kimchi and gochujang and stir to combine.
4. Pour in the vegetable broth and soy sauce and bring to a boil.
5. Reduce the heat to medium-low and add the cubed tofu.
6. Simmer for 10-15 minutes until the tofu is heated through and the flavors have melded together.
7. Stir in the sesame oil and season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onion.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 15g
Protein: 10g
Fiber: 3g
Sodium: 1000mg
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 for a milder spice level.
Variations:
- Add mushrooms, zucchini, or other vegetables for extra flavor and nutrition.
- Use soft tofu instead of firm tofu for a creamier texture.
- Make it non-spicy by omitting the gochujang and adding more soy sauce.
Tips and tricks:
- Use a wooden spoon or spatula to stir the jjigae to avoid breaking up the tofu.
- Adjust the spice level to your liking by adding more or less gochujang.
- Serve with rice or noodles for a complete meal.
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 medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onion on top.
Garnishes:
Sliced green onion
Pairings:
Rice, noodles, or a side salad
Suggested side dishes:
Kimchi, pickled vegetables, or steamed bok choy
Troubleshooting advice:
- If the jjigae is too thick, add more broth or water to thin it out.
- If the jjigae is too spicy, add more broth or soy sauce to balance out the flavors.
Food safety advice:
Make sure the tofu is fully cooked before serving.
Food history:
Jjigae is a Korean stew that is typically made with meat or seafood and vegetables. Tofu jjigae is a popular vegetarian version that is made with tofu and a spicy broth.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish with rice or noodles.
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Region: Korean