Tofu Kimchi Stew (Sundubu Jjigae)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the oil in a medium pot or a traditional Korean earthenware pot (ttukbaegi) over medium heat.

   Ongeveer 1 min

   Tip van de kok: Using a ttukbaegi helps keep the stew hot throughout the meal.

2. 2

   Add the sliced yellow onion and sauté for 3-4 minutes until softened and translucent.

   Ongeveer 4 min

3. 3

   Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   Ongeveer 1 min

4. 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.

   Ongeveer 7 min

   Tip van de kok: Cooking the kimchi well is key to developing a rich base for the stew.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

   Ongeveer 3 min

6. 6

   Reduce the heat to a simmer, then add the soy sauce, sesame oil, salt, and black pepper. Stir to combine.

   Ongeveer 1 min

   Tip van de kok: Adjust seasoning to your preference after a quick taste.

7. 7

   Gently add the silken tofu pieces to the simmering stew. Avoid stirring too vigorously to prevent breaking up the tofu too much.

   Ongeveer 1 min

8. 8

   Simmer for another 5-7 minutes, allowing the flavors to meld and the tofu to heat through.

   Ongeveer 7 min

9. 9

   Stir in half of the chopped green onion just before serving.

10. 10

    Ladle the hot stew into bowls and garnish with the remaining green onion.

    Tip van de kok: Serve immediately with a side of steamed rice.