Time to get Jjigae with this comforting Kimchi Stew

Von Yeung Man Cooking · 35 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.

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KnoblauchZwiebelFrühlingszwiebelReisTofuMisoGochujangKimchi