A comforting cozy flavorful pot of stew-y kimchi tofu soup to get you through another bout of snowy weather ☃️🍲This recipe doesn’t include chunks of meat or seafood and is sort of an imitation of a real kimchi-jjigae, but it’s still delicious + fortifying and if served with rice, substantial enough as a complete meal.
Serves 2-ish: In a medium pot or seasoned donabe, use a wooden spoon to stir + sauté minced ginger + garlic, sliced onion + scallion whites in some neutral oil over med-low heat for about 2-3 min. until everything is aromatic and has softened a bit. Add in 1 tsp. gochugaru and ½ – 1 Tbsp gochujang (more or less, depending on your spiciness tolerance). Add in about 2-3 cups of chicken stock, along with 1 tsp. sugar and 1-2 tsp. fish sauce, gently stirring to break up and dissolve the gochujang and sugar. Toss in a small peeled + half-moon-sliced daikon, along with about ½ cup of chopped kimchi, with its liquid. Cover and simmer on low for about 10-15 min.
Uncover the pot / donabe and place some firm tofu slices (or cubes) on top. Cover and continue to simmer for another 10-15 minutes. Right before serving, add some scallion greens, toasted sesame oil + sesame seeds, and lay a raw egg yolk (or use the whole egg!) on top. Serve immediately, stir the raw egg into the piping-hot soup and eat everything with lots of hot white rice. Stay warm! #f52eggs