Hearty and spicy, Kimchi Jjigae is the perfect dish to warm up on a cold winter day.
Cooking time: 30 minutes
Enough for one serving
Ingredients
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4 tbsp kimchi (we recommend our weekend kimchi version, as it is thoroughly flavored and aromatic)
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30g onion, cut into thin slices
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1-2 leaves of green onion (we like them thinly sliced )
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(Optional) 50g shiitake mushrooms, chopped
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50 g tofu (firm version), cut into 1 cm cubes
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80ml water
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1/3 tbsp chili flakes ( regular or gochugaru )
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1/3 tbsp soy sauce
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(Optional for extra spiciness!) 1/3 tsp Korean chili paste ( gochujang )
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1/2 tsp garlic , finely chopped
Instructions
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Cook the kimchi in a large pot until tender.
![Kimchi in pot](https://cdn.shopify.com/s/files/1/0634/8226/5855/files/Screenshot_2024-02-28_at_1.40.10_PM_480x480.png?v=1709124059)
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Add onions, mushrooms, tofu, water , chili flakes, soy sauce, chili paste, garlic to the pot.
![Veggies in a pot](https://cdn.shopify.com/s/files/1/0634/8226/5855/files/Veggies_in_pot_57eb34d9-6d2b-43d9-b5c3-f35a38580245_480x480.png?v=1709125078)
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Bring everything to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes , stirring regularly.
![Boiling soup in pot](https://cdn.shopify.com/s/files/1/0634/8226/5855/files/Boiling_soup_in_pot_480x480.png?v=1709124460)
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Add the spring onions and turn off the heat .
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Serve with rice and other side dishes.
The recipe from https://mykoreankitchen.com/kimchi-jjigae/#recipe adjusted