Kimchi Jjigae (Kimchi Stew)
Servings: 6
Ingredients
- 2 c kimchi coarsely chopped
- 2 yellow onions, diced
- 1½ tbsp gochugaru (Korean chili flakes)
- 2 tbsp reduced sodium soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 2 small garlic, minced
- 4 c vegetable broth
- 1 c water
- 16 oz shiitake mushrooms, washed, dried and sliced
- 2 large zucchini, diced
- 1 16oz package silken tofu, sliced into ½” cubes. Remove as much liquid as possible by placing tofu block on paper towels and gently pressing out the water.
- kosher salt, as needed
Garnishes
- 3 scallions, thinnly sliced diagonally
- sesame seeds
Instructions
- Cook the kimchi in a large skillet over low to medium heat until soft (about 5 minutes), stirring frequently.
- Add the yellow onions, gochugaru, soy sauce, gochujang and minced garlic to the skillet and stir to combine. Cook over medium heat, stirring frequently for about 3 minutes.
- Add the broth, water, mushrooms and zucchini and bring to a boil. Reduce heat to a simmer and cook until vegetables begin to get tender, about 10-15 minutes.
- Gently add the tofu to the skillet in small portions. Cook over a low simmer for an additional 5 minutes.
- Season with salt if needed, and top with thinly sliced scallions and sesame seeds. Enjoy!