8scallions,whites, and greens separated, whites cut in 1-inch pieces, and greens thinly sliced
1cupkimchi
½packagemedium soft to firm tofu,sliced into thick rectangles
Instructions
Add vegetable broth, kombu, and dried mushrooms (if using) to a saucepan. Cover and cook for 10-15 minutes over medium heat, adjusting the temperature to maintain a gentle boil. Set the broth aside.
While the broth cooks, combine sesame oil, soy sauce, gochugaru, gochujang, and ground black pepper in a small bowl. Set the paste aside.
Warm a neutral oil in the same pot over medium heat. Add the onion, garlic, and white scallion pieces. Cook until onions become translucent and soften for 8 minutes.
Add the reserved stock. Cover and cook for 10 minutes. Remove the lid and stir in the reserved kimchi.
Stir in the reserved paste and simmer for a few minutes before gently adding the tofu slices.
Notes
Expert Tips:
I learned from Hyosun over at Korean Bapsang that when using kimchi - the older is better. I find this to be especially true of jjigae to give the soup its distinct sourness.
If you end up low on broth, you may have set the heat too high (tell me how I know that). While simmering, adjust the heat to maintain a gentle simmer and not a boil. To recover the broth, add water. Simmer until the water has taken on the flavor of the other ingredients.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.