Have you ever tried Kimchi Jjigae before? If not, you’re in for a treat! This delicious Korean dish is a spicy and tangy soup made with kimchi, tofu, mushrooms, and a variety of other ingredients. It’s the perfect comfort food for those chilly nights when you want something warm and hearty.
Kimchi Jjigae Recipe
Ingredients:
- 2 cups of kimchi (spicy fermented cabbage)
- 1/2 pound of pork belly or pork shoulder, sliced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 3 cups of water or broth
- 1/2 block of tofu, cubed
- 1 cup of mushrooms (shiitake or button), sliced
- 2 green onions, chopped
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the pork and cook until it starts to brown.
- Add the onion and garlic to the pot and sauté until they become fragrant.
- Stir in the gochujang, gochugaru, soy sauce, sugar, and black pepper.
- Add the kimchi to the pot and sauté for a few minutes until it softens.
- Pour in the water or broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes.
- Add the tofu and mushrooms to the pot and cook for another 5 minutes.
- Garnish with chopped green onions.
If you’re craving a vegan version of this classic Korean soup, you’re in luck! Try this Vegan Kimchi Noodle Soup recipe for a healthier twist.
Vegan Kimchi Noodle Soup
Ingredients:
- 2 cups of kimchi (spicy fermented cabbage)
- 4 ounces of udon noodles (or any noodles of your choice)
- 1/2 block of tofu, cubed
- 1 cup of mushrooms (shiitake or button), sliced
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 4 cups of vegetable broth
- 2 green onions, chopped
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the tofu and mushrooms, and cook until they start to brown.
- Add the kimchi to the pot and sauté for a few minutes until it softens.
- Stir in the gochujang, soy sauce, and sugar.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Add the udon noodles to the pot and cook according to the package instructions.
- Garnish with chopped green onions.
Whether you prefer the traditional Kimchi Jjigae or the vegan version, these recipes are sure to satisfy your taste buds. So give them a try and enjoy the bold flavors of Korean cuisine!
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