Go Back
–+ servings

Kimchi-jjigae

Hearty, Spicy, Tasty, warming and filling. How many 'ings can I add?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Korean
Servings 4 Persons
Calories 101 kcal

Ingredients
  

  • 1 tbsp Oil Vegetable or canola
  • 6 ea Scallions Washed, white and light green chopped, leaves reserved
  • 4 cloves garlic Peeled / Minced
  • 2 in Ginger peeled, fine chopped
  • 4 cups Vegetable or Mushroom broth Low Sodium
  • 3 tbsp Sambal oelek / Red Peper Paste (Check the label, may have fish)
  • 3 tbsp Soy Sauce
  • 1/2 cup Kimchi Taste for spice, check for Vegetarian / Vegan
  • 1/2 block Tofu Silken, small cube (3/8")
  • 1/2 ea Large Sweet Onion peeled, diced
  • 1 rib Celery Stalk washed, diced
  • 8 oz Mushrooms cleaned, diced
  • 2 tbsp Toasted Sesame Oil Good Stuff
  • 1/2 ea Large Bell Pepper Washed, Seeded, Diced
  • 1 ea Jalapeno Pepper Washed, Seeded, Diced

Instructions
 

  • In a large sauce pan over medium heat, add vegetable oil When oil spiders
  • Add Onion, Celery, Bell Pepper, Jalapeno, Mushrooms, kimchi Saute until onions are translucent and mushrooms are taking on color Add white and light green scallion pieces and saute 1-3 minutes, looking to soften Add Garlic and saute 1 minute additional
  • Add in all but the sesame oil, whisk to combine and bring to a simmer for 15-20 minutes
  • Taste and balance flavor Divide into bowls, garnish with thinly sliced reserved scallion tops, drizzle with sesame oil Serve with rice on the side.

Notes

This is a basic recipe, one can sub out the broth for a hearty stock, (Chicken, or Beef).
 

Nutrition

Calories: 101kcalCarbohydrates: 6gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 760mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!