Korean Tofu Soup Kimchi Jjigae
Korean comfort food, Soondubu Jjigae or Tofu Soup. Tofu, pork, beef or seafood and Kimchi are the building blocks for this delicious, easy to make soup.
Ingredients
- 1/4 yellow onion, thinly sliced
- 1/2 cup thinly sliced pork belly or beef can sub seafood, shrimp or clams.
- 1/2-3/4 cup thinly sliced kimchi
- 2-3 shiitake mushrooms, thinly sliced or enoki mushrooms, 1 small pkg
- 1-2 T red chili pepper flakes gochugaru add more for a spicier stew
- 1 T Gochujang (chili paste)
- 1 teaspoon minced garlic
- 1/2 tablespoon sesame oil use a little more if using more gochugaru
- 10 ounces soondubu extra soft/silken tofu, 1/2 carton of tofu
- 1 cup anchovy broth can use water, dashi or chicken broth
- 1/2-1 T soy sauce
- 2 to 3 tablespoons juice from kimchi
- pinch black pepper, dash of salt
- 2 scallions divide white and green parts, finely chopped, add white part to yellow onion mix saute', reserve green part for garnish
- 1 egg
Instructions
- Heat 1 tsp oil in a small saucepan over medium heat. Add diced onion, scallions (white part) and pork or . Stir-fry until the meat is almost cooked, 3 - 4 minutes.
- Add the kimchi, chili paste, garlic, soy sauce and sesame oil to pot. Stir to combine and saute for 1-2 minutes.
- Pour in broth, juice from the kimchi and pepper flakes. Bring it to a boil, add mushrooms and continue to boil for 3 - 4 minutes.
- Add the soft tofu in big chunks. Stir in salt to taste (I rarely add salt), start with 1/4 teaspoon, and black pepper.
- Cook for 4 -5 minutes. Add chopped scallions just before removing the pot from the heat.
- If desired, crack an egg into the soup to serve while it’s still boiling hot.
- Serve with rice.
Notes
Shiro dashi concentrate is seasoned, reduce salt and/or soy sauce if used.