Cooked - Kimchi Jjigae

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Kimchi Jjigae

2.0

1 tbsp sesame oil

½ yellow onion (sliced)

2 cloves garlic (minced)

1 cup aged kimchi (cut into bite-sized pieces, see ingredient notes below)

1 tsp sugar

2 ½ cups water (anchovy stock, dashi, low-sodium chicken stock or rice water

¼ cup kimchi juice (from the kimchi)

2 tbsp Gochugaru (Korean red chili flakes) (to taste)

1 tbsp Doenjang (Korean soybean paste) (or soy sauce)

1 can tuna (drained, can be skipped or subbed with pork or spam)

½ container tofu (soft or medium, cut into small cubes)

1 tsp Dashida (Korean soup stock) (optional, to enhance flavor)

1 green onion, chili pepper (optional, for garnish)

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Add sesame oil to a pot over medium heat. Add onion, garlic, kimchi, and sugar, and cook for about 3-4 minutes, stirring often to ensure even cooking. Add rice water and bring to a boil.
When the stew starts boiling, add kimchi juice, Gochugaru, and Doenjang (or soy sauce). Cook for about 8 minutes, or to your desired consistency.
Add tuna and tofu and cook for another 2 minutes, and season with salt to taste, and add in Dashida if using. Garnish to your preference and enjoy!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥘Stew

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 71 weeks ago

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