DinnerMain Course

Tofu Kimchi Stew (Sundubu Jjigae)

Name: Tofu Kimchi Stew (Sundubu Jjigae)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portioner
Cuisine: korean
Ingredients: 500 g firm silken tofu drained and cut into large pieces; 1,5 kop kimchi chopped, with its juice; 0,5 stk. yellow onion thinly sliced; 3 fed garlic minced; 2 stk. green onion chopped, divided; 3 kop vegetable broth; 2 spsk. gochugaru; 1 spsk. soy sauce; 1 spsk. sesame oil; 0,5 tsk. sugar; 0,5 tsk. salt or to taste; 0,25 tsk. black pepper or to taste; 1 spsk. oil for sautéing

This comforting and hearty Korean stew features silken tofu, fermented kimchi, and an umami-rich broth. It's a quick and satisfying vegetarian meal, perfect for a chilly evening.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gfirm silken tofu, drained and cut into large pieces
1,5 kopkimchi, chopped, with its juice
0,5 stk.yellow onion, thinly sliced
3 fedgarlic, minced
2 stk.green onion, chopped, divided
3 kopvegetable broth
2 spsk.gochugaru
1 spsk.soy sauce
1 spsk.sesame oil
0,5 tsk.sugar
0,5 tsk.salt, or to taste
0,25 tsk.black pepper, or to taste
1 spsk.oil, for sautéing

Udstyr

ladle · pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the oil in a medium pot or a traditional Korean earthenware pot (ttukbaegi) over medium heat.
Ca. 1 min.
Kokkens note: Using a ttukbaegi helps keep the stew hot throughout the meal.
2
Add the sliced yellow onion and sauté for 3-4 minutes until softened and translucent.
Ca. 4 min.
3
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Ca. 1 min.
4
Add the chopped kimchi and its juice, then add the gochugaru and sugar. Sauté for 5-7 minutes, stirring occasionally, until the kimchi softens and develops a deeper flavor.
Ca. 7 min.
Kokkens note: Cooking the kimchi well is key to developing a rich base for the stew.
5
Pour in the vegetable broth and bring the mixture to a boil.
Ca. 3 min.
6
Reduce the heat to a simmer, then add the soy sauce, sesame oil, salt, and black pepper. Stir to combine.
Ca. 1 min.
Kokkens note: Adjust seasoning to your preference after a quick taste.
7
Gently add the silken tofu pieces to the simmering stew. Avoid stirring too vigorously to prevent breaking up the tofu too much.
Ca. 1 min.
8
Simmer for another 5-7 minutes, allowing the flavors to meld and the tofu to heat through.
Ca. 7 min.
9
Stir in half of the chopped green onion just before serving.
10
Ladle the hot stew into bowls and garnish with the remaining green onion.
Kokkens note: Serve immediately with a side of steamed rice.

Bevar den gode smag

Opbevaring

Store leftover stew in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if too thick.