KIMCHI JJIGAE (KIMCHI-TOFU STEW)
About 8 cups, or 4 servings
If you make your own kimchi, this stew is a great way to use up the last of a batch. A combination of pork and tofu is traditional, but this is easily made vegetarian by simply omitting the pork, or replacing it with 4 ounces shiitake mushrooms, stemmed and sliced.
Heat in a soup pot or Dutch oven over medium heat:
- 1 tablespoon vegetable oil
When the oil shimmers, add:
- 2 tablespoons gochujang
- 3 garlic cloves, minced
Allow the gochujang to fry until the oil is bright red, about 1 minute. Stir in:
- 2 cups drained and chopped kimchi
- ½ pound pork shoulder, country ribs, or pork belly, trimmed and cut into ½-inch cubes
- 1 tablespoon gochugaru or ½ teaspoon red pepper flakes
Cook, stirring, until the gochujang starts to stick to the bottom of the pot, about 5 minutes. Stir in:
- 6 cups water, vegetable broth, or chicken stock
- (Up to ½ cup kimchi brine)
Simmer, partially covered, for 30 minutes. Add:
- 12 ounces firm tofu, cut into 1-inch cubes, or crumbled soft or silken tofu
- 1 tablespoon toasted sesame oil
Cook 5 minutes more. Once the mixture has come back to a simmer, if desired, make four depressions in the soup and add:
- (4 large eggs)
Cover and cook for 6 to 10 minutes more, depending on how done you want your eggs. Remove from the heat. If using eggs, transfer an egg to each of four serving bowls. Stir into the broth:
- 4 green onions, chopped
- ½ teaspoon black pepper
- Soy sauce or fish sauce to taste
Ladle the soup into the bowls and serve piping hot with:
- Cooked short-grain white rice