Spicy Kimchi Jjigae with Tofu & Mushrooms 🌶️🍲

 New Recipe

 Spicy Kimchi Jjigae with Tofu & Mushrooms 🌶️🍲

Ingredients:

• For the Broth:

  • 2 cups aged kimchi, chopped (the more fermented, the better!)
  • 1/2 cup kimchi juice
  • 4 cups vegetable or chicken broth (or water)
  • 1 tbsp gochujang (Korean red chili paste)
  • 1 tbsp gochugaru (Korean red chili flakes, adjust to taste)
  • 1 tbsp soy sauce
  • 1 tsp sugar (optional, to balance flavors)
  • 2 tsp sesame oil

• For the Protein & Vegetables:

  • 6 oz pork belly, sliced (or substitute with mushrooms for a vegetarian option)
  • 1/2 block firm tofu, sliced into thick cubes
  • 1/2 cup shiitake or enoki mushrooms
  • 1/2 onion, sliced
  • 3 cloves garlic, minced
  • 2 green onions, chopped (for garnish)
  • 1/2 cup zucchini, sliced (optional)

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Instructions:

1. Sauté the Base Flavors:

   • In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced onions, sautéing until fragrant.
   • Add the pork belly (or mushrooms) and cook until lightly browned.

2. Build the Soup Base:

   • Stir in the kimchi and cook for 2-3 minutes to release its deep flavors.
   • Add gochujang, gochugaru, soy sauce, and sugar, stirring to coat everything well.

3. Simmer the Broth:

   • Pour in the broth (or water) and kimchi juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes to develop flavors.

4. Add the Tofu & Vegetables:

   • Gently place tofu cubes and mushrooms into the soup. Let them absorb the flavors for another 5 minutes.
   • If using zucchini, add it in the last 5 minutes of cooking.

5. Garnish & Serve:

   • Top with chopped green onions and an extra drizzle of sesame oil.
   • Serve hot with steamed rice and a side of extra kimchi!

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Optional Variations:

• Seafood Kimchi Jjigae: Swap pork for shrimp or clams.
• Extra Umami: Add a small piece of dried kelp (kombu) or anchovy stock instead of water.
• Creamy Twist: Stir in a spoonful of butter or a soft-boiled egg before serving for a richer texture.

Would you like drink or side dish pairings for this stew? 🍶🥢