Spicy Tofu Kimchi Stew (Sundubu Jjigae)

Name: Spicy Tofu Kimchi Stew (Sundubu Jjigae)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 cups Vegetable broth; 1 1/2 cups Kimchi, chopped; 1 package Soft tofu (silken); 1 cup Shiitake mushrooms, sliced; 1/2 medium Onion, sliced; 2 tbsp Gochujang (Korean chili paste); 1 tsp Gochugaru (Korean chili flakes); 2 cloves Garlic, minced; 1 tbsp Soy sauce (gluten-free); 1 tsp Sesame oil; 2 stalks Green onions, sliced

A comforting and spicy Korean stew featuring soft tofu, kimchi, and vegetables in a rich broth, perfect for a cold evening. Uses vegetable broth to ensure dairy-free status.

40m4 servings

Contains wheatContains soyContains sesameDAIRY-freeEGG-free

280 cal|18g protein|25g carbs|12g fat|6g fiber

Ingredients

6 cups Vegetable broth
1 1/2 cups Kimchi, chopped
1 package Soft tofu (silken)
1 cup Shiitake mushrooms, sliced
1/2 medium Onion, sliced
2 tbsp Gochujang (Korean chili paste)
1 tsp Gochugaru (Korean chili flakes)
2 cloves Garlic, minced
1 tbsp Soy sauce (gluten-free)
1 tsp Sesame oil
2 stalks Green onions, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a pot, bring the vegetable broth to a boil.
2Add the kimchi, shiitake mushrooms, and onion. Simmer for 5 minutes.
3Stir in gochujang, gochugaru, garlic, and gluten-free soy sauce.
4Gently add the soft tofu, breaking it into smaller pieces.
5Simmer for another 5-10 minutes until the tofu is heated through.
6Drizzle with sesame oil and garnish with green onions before serving.

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