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–+ servings

Kimchi-jjigae

Hearty, Spicy, Tasty, warming and filling. How many 'ings can I add?
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Persons
Course: Soup
Cuisine: Korean
Calories: 101
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large sauce pan over medium heat, add vegetable oil When oil spiders
  2. 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
  3. Add in all but the sesame oil, whisk to combine and bring to a simmer for 15-20 minutes
  4. Taste and balance flavor Divide into bowls, garnish with thinly sliced reserved scallion tops, drizzle with sesame oil Serve with rice on the side.

Nutrition

Calories: 101kcalCarbohydrates: 6gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 760mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Notes

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

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