Kimchi Soondubu Jjigae
Published Jan. 20, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(6-inch) square dried kelp (also called dashima or kombu)
- 3tablespoons neutral oil, such as safflower or canola oil
- 4ounces white button or cremini mushrooms, thinly sliced (2 cups)
- Kosher salt and black pepper
- 2scallions, finely sliced, plus more for garnish
- 1tablespoon minced garlic
- 2tablespoons gochugaru (Korean red-pepper flakes)
- 2cups chopped kimchi plus ¼ cup kimchi juice
- 1tablespoon low-sodium soy sauce
- 1medium zucchini (6 ounces), quartered lengthwise and sliced ¼-inch thick
- 1½pounds silken tofu, broken into large pieces
- 4large eggs (optional)
- Steamed short grain rice, for serving
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Preparation
- Step 1
In a large Dutch oven, combine kelp and 6 cups of water, and bring to a simmer over high. Cover, reduce heat to medium and simmer for 5 minutes. Discard or reserve kelp for another use. Transfer broth to a large bowl and reserve.
- Step 2
In the empty Dutch oven, heat 2 tablespoons of oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 3 minutes. Add scallions, garlic, gochugaru and remaining 1 tablespoon oil, and cook, stirring, until well combined and very fragrant, 1 minute. Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes. Season to taste with salt and pepper.
- Step 3
If using eggs, crack them into the pot, leaving some space in between each egg. Cover and poach over medium-low until whites are set but yolks are still runny, about 3 minutes.
- Step 4
Divide jjigae between 4 bowls and garnish each with scallions. Serve hot with rice on the side.
Private Notes
Comments
just a note if you're vegetarian: most commercially available kimchi is NOT (using shrimp, fish sauce or oysters) so seek out vegetarian kimchi or make your own.
If you live anywhere near a Korean grocery store like H-Mart, buying a couple stone bowls/pots (like they kind they serve soondubu in at Korean restaurants) is an extremely worthy investment. They're inexpensive and indispensable. And your food (Korean or not) stays hot for a really long time. Super handy, especially if you often cook for one.
I made 1/2 the recipe, substituting gochujang for the gochugaru, a tsp of roasted garlic better than bouillon for the kimchee juice and regular soy sauce for the low salt soy sauce (I didn't have either gochugaru, kimchee juice or low salt soy sauce). I was afraid there might not be enuff flavor and added a 1/4-1/3 cup of pulled pork at the end of cooking. The resulting stew was SO delicious and I will definitely make it again. Thank you!
This was excellent! I used oyster mushrooms and followed another commenter’s advice by adding a splash of sesame oil. I make my own kimchi…it makes a huge difference. Try it! Happy cooking!
Made this in an instant pot. Did the kombu broth on “broth” mode. Then cooked the soup on “sauté” mode on medium, switching to high when the recipe calls for it. We added 1 tbsp of gochujang to up the flavor and spice and topped with a tsp of white sesame seeds. We didn’t have zucchini but did have a head of cabbage so added in about 1/5 of the cabbage (wasn’t too much even with the kimchi). Loooooved this recipe and will make again!!
Base recipe was missing some flavor, tbsp of gochujang and 2 tbsp of soy sauce brought it together
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