Soft Tofu Stew, or Kimchi Soondubu Jjigae, is a traditional Korean dish that is renowned for its flavorful and fiery broth. The flavor of kimchi and soft tofu come together in this recipe to make a filling and substantial stew.
Ingredients: 200g soft tofu. 150g kimchi, chopped. 1/2 small onion, thinly sliced. 2 cloves garlic, minced. 1 green onion, chopped. 1/2 red chili pepper, thinly sliced. 1/2 cup vegetable broth. 1 tablespoon vegetable oil. 1 teaspoon soy sauce. 1/2 teaspoon gochugaru Korean red pepper flakes. Salt and pepper to taste.
Instructions: In a pot, warm the vegetable oil over medium heat. Add the chopped garlic and onion slices, and saut for two minutes, or until fragrant. Stir-fry the chopped gochugaru and kimchi for an additional three minutes. Add the soy sauce, vegetable broth, and salt and pepper to taste. Heat until boiling. Using a spoon, gently break the soft tofu into chunks before adding it. Simmer for 5 to 7 minutes, or until stew slightly thickens and tofu is heated through. Add finely chopped red chili pepper and green onion to the top. Serve hot as a hearty Korean stew with soft tofu.
Prep Time: 15 minutes
Cook Time: 15 minutes
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