Kimchi Jjigae (Spicy Kimchi Stew)
A bowl of comfort with a kick of spicy! A perfect recipe for leftover kimchi or if you're wanting a cozy stew during the cold winter months!
Servings 4 servings
Ingredients
- 1 small onion finely chopped
- 2 cups kimchi with juices
- 1-2 tbsp gochugaru coarse korean hot pepper flakes
- 2 tbsp gochujang korean hot pepper paste
- 4 cups bone broth
- 8 oz tofu sliced in 2" wide and 1/2" thick
- 2 scallions thinly sliced
Instructions
- Preheat pot to low medium heat with sesame oil, add onion to cook until translucent. Add kimchi and the juices to cook until liquid evaporates, about 3-4 minutes.
- Add in gochugaru, gochujang and 3 cups broth, bring to a simmer and then reduce heat. Continue to cook for another 20 minutes, stirring occasionally until kimchi is tender.
- Add tofu to pot and cook for 3-4 minutes. Turn off heat and transfer into bowls. Top with chopped scallions! Serve with rice on side!