Kimchi Tofu Stew / Soup
Kimchi Sundubu-jjigae is Soft Tofu Stew with kimchi. This is a staple meal in Korea and one of the best ways to use aged kimchi. It is said to be eaten twice or more a week.
Ingredients
- 1/2 Packet Shimeji Mushroom
- 1 cup 1 Cup Kimchi
- 2 tbsp 2 Tbsp Kimchi Juice
- 400 g 400g Soft Tofu
- 400 ml 400ml Water
- 1/4 tsp 1/4 Tsp Powdered Fish Soup Stock or Chicken Stock
- 1 tsp 1 Tsp Oil for cooking
Sauce
- 1 Small Onion finely chopped
- 1 Green Onion finely chopped
- 1 Large Garlic Clove finely chopped
- 2 tbsp Red Pepper Powder
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Soy Sauce
- 1 tbsp Sesame oil for frying pan
- 1 tbsp Oil for frying pan
Topping
- 1 Green onion finely chopped
- 1 Egg
Instructions
- Make the sauce first by adding the vegetable oil and the sesame oil into frying pan over a medium heat. Next add the onion fry it until soft, then add the garlic and green onion and mix them all well.
- Add the Red Pepper Powder, salt, sugar, soy sauce and mix them well, then remove them for later.
- Add 1tsp of oil into a pot over a low heat, add the Shimeji Mushrooms and fry a little, then add the kimchi mix them well.
- Add the sauce into pot and mix well. Then add the kimchi juice and water.
- Bring water boil then add the tofu, cook for a few minutes until the tofu is cooked.
- Add your toppings, I added an egg and green onions.
- I would recommend eating the stew with rice.
- Enjoy your meal :)
