Kimchi Jjigae (Korean Kimchi & Tofu Stew)
This recipe is inspired by my current audiobook listen, Crying in H Mart, by Michelle Zauner.
This memoir is an unabashed look into her experiences growing up a Korean American, losing her mother, and finding her identity.
One aspect that is consistent throughout the book is food and how deeply entwined it is to Korean culture. I think this is also true for all cultures, which is one of the reasons why food deeply interests and inspires me.
I think this is a beautiful book and I highly recommend it. Be ready to shed some tears though!
The recipe below uses 2 ingredients that are fundamental in Korean cooking:
1. Gochujang – a thick and spicy paste made from red chili pepper, rice, fermented soybeans, and salt
2. Kimchi – a salty mixture of fermented vegetables (usually cabbage, garlic, ginger, greens, chili peppers and carrot) that is rich in probiotics. It is commonly used in Korean cuisine as a side dish as well as an ingredient in dishes such as soups and stews
Makes 10-12 servings
Prep time: 20 minutes
Cook time: ~30 minutes minutes
Tools
Large stock pot
Cutting board
Sharp knife
Grater
Rice cooker
measuring spoons and cups
Ingredients
1 -2 tablespoon vegetable oil, preferably sesame oil
2 bunches scallions, separated
white and pale-green parts chopped
Dark green parts sliced
10 garlic cloves, minced
1-2 inch knob of ginger. Peeled and grated
10 cups low sodium or preferably no sodium added veggie broth, chicken broth or bone broth
4-6 tablespoons gochujang (Korean hot pepper paste)
4-6 tablespoons soy sauce
1-3 tablespoons fish sauce
1 large daikon radish, peeled and thinly sliced
1 carrot, shredded
1 small yellow onion, chopped
1.5 cups kimchi, roughly chopped if pieces are big
2 blocks firm tofu, cubed
White rice, 2 cups uncooked
Directions
Rinse rice well and cook according to package directions in rice cooker
Heat oil and sauté vegetables
First, add yellow onion and carrot. Cook until soft, about 3-4 minutes
sauté white and pale-green parts of scallions, garlic, ginger, stirring often, until softened and fragrant, about 3 minutes
Whisk together gochujang, soy sauce, and fish sauce in a small cup or bowl
Start out with 2 tablespoons each soy and gochujang, 1 tablespoon of fish sauce
You may add more later once you taste the soup
Add broth and soy sauce/gochujang/fish sauce mixture
Add daikon and gently simmer until daikon is tender, 10-15 minutes
Taste to see if additional soy sauce, gochujang, fish sauce is needed
Add kimchi and tofu. Simmer until tofu is heated through
Do a final taste to determine is additional seasoning is needed
Garnish with thinly slice dark green scallion tops
Serve with a steaming bowl of white rice
