🥘 Kimchi Jjigae (Kimchi Tofu Soup)

Ingredients

2 tbsp oil

1 tbsp minced garlic

½ tbsp butter

1 handful green onions (chopped)

2 cups pork (chopped, with some fat)

2 cups well-fermented (ripe) kimchi + kimchi juice

3 tbsp Korean chili flakes (gochugaru)

1 pack beef bone broth

½ onion (sliced)

⅓ zucchini (sliced)

½ cup chicken stock

1 tbsp MSG or chicken bouillon (e.g., Dasida)

1 tbsp fish sauce

1 tbsp sugar

1 tbsp soybean paste (doenjang)

Tofu (cubed)

Instructions

- Heat oil in a pot. Add minced garlic and butter, then sauté until fragrant.

- Add green onions and pork. Cook until the pork is about halfway done.

- Stir in the kimchi and kimchi juice. Let it cook for a few minutes to deepen the flavor.

- Add gochugaru, soybean paste, fish sauce, and sugar. Mix well.

- Pour in the beef bone broth (and water). Add onion and zucchini, then bring to a boil.

- Add chicken stock and MSG or bouillon to taste.

- Add tofu and more green onions. Boil for another 5 minutes.

- Serve hot with side dishes (great with egg rolls!) 🍲

#koreanfood #koreanfoodrecipe #kimchijjigae #kimchistew #cook