Time to get JJIGAE with this comforting Kimchi Stew Recipe

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Make the gochujang: over medium heat, stir the cane sugar, salt, miso paste, gochugaru and water in a small saucepan until the miso dissolves and the mixture thickens, about 8-10 minutes. Off the heat, stir in the rice vinegar and sesame oil, then cool. Keep in the fridge for up to 1-2 weeks.
2. Finely chop the garlic and onion. Cut the tofu into bite-sized cubes. Slice the green onions and set aside for garnish.
3. Heat the avocado oil in a sauté pan over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and cook about 1 minute. Add 2 generous tablespoons of gochujang and cook about 1 minute more.
4. Add the kimchi and kimchi juice and sauté a couple of minutes. Add the tofu and vegetable stock, raise the heat and bring to a boil.
5. Taste and season with salt as needed, especially if the stock is unsalted. Lower to medium-low, cover and simmer for 25-30 minutes.
6. Garnish with the green onions and white sesame seeds and serve with freshly steamed short grain rice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionScallionRiceTofuMisoGochujangKimchi