Ingredients with Measurements:
- 1 block of soft tofu (14 oz)
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 cup of sliced mushrooms
- 1/4 cup of chopped scallions
- 1/4 cup of chopped kimchi
- 1 tbsp of gochujang (Korean chili paste)
- 1 tbsp of soy sauce
- 1/2 tsp of sesame oil
- 2 cups of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. In a medium-sized pot, sauté the sliced onion and minced garlic until they become translucent.
2. Add the sliced mushrooms and chopped scallions to the pot and stir-fry for 1-2 minutes.
3. Add the chopped kimchi, gochujang, and soy sauce to the pot and stir-fry for another minute.
4. Pour in the vegetable broth and bring it to a boil.
5. Gently add the soft tofu to the pot and let it simmer for 5-7 minutes.
6. Season the soup with salt and pepper to taste.
7. Drizzle sesame oil over the soup before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 15g
- Protein: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of mushrooms you like.
- You can omit the kimchi if you don't like it.
Variations:
- You can add seafood such as shrimp, clams, or mussels to the soup.
- You can add vegetables such as zucchini, spinach, or carrots to the soup.
Tips and tricks:
- Use soft tofu instead of firm tofu for a creamier texture.
- Be gentle when adding the tofu to the soup to avoid breaking it.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
- Store the 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 it's heated through.
Presentation ideas:
- Serve the soup in individual bowls.
- Garnish the soup with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Cilantro
Pairings:
- Steamed rice
- Korean side dishes such as kimchi, pickled vegetables, or stir-fried spinach
Suggested side dishes:
- Steamed rice
- Korean side dishes such as kimchi, pickled vegetables, or stir-fried spinach
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too spicy, add more tofu or vegetables to balance out the heat.
Food safety advice:
- Make sure the tofu is fresh and not expired.
- Store the leftover soup in the refrigerator and consume it within 3 days.
Food history:
- Sundubu Jjigae is a popular Korean stew made with soft tofu and various ingredients such as seafood, vegetables, or meat.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup hot with steamed rice and Korean side dishes.
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Region: Korean